PREPARATION

1. In a bowl, add 150 grams green mung beans, 500 milliliters water and soak for 6 - 8 hours.
2. Transfer this into a blender, add 1 tablespoon green chili, 1 tablespoon ginger and blend it into paste. Keep aside.
3. In a another bowl, add 35 grams rice, 5 fenugreek seeds, 100 milliliters water and soak for 6 - 7 minutes.
4. Transfer this into a blender and blend it into a paste. Keep aside.1
5. In a blender, add 30 grams oats and blend it into a fine powder. Keep aside.
6. In a another bowl, add 2 tablespoons red chili sauce, 30 grams ketchup and mix it well.
7. Keep aside.
8. In a mixing bowl, add 240 grams bell pepper, 70 grams onions, 100 grams crumbled paneer, 2 tablespoons coriander, 1/2 teaspoon salt, 1 teaspoon mixed herbs and mix it well.
9. In a another mixing bowl, add the blended dal, blended oats, blended rice paste, 2 tablespoons coriander, 1 teaspoon salt and mix it well.
10. Add 80 milliliters water and mix it well.
11. Take a pan and brush it with ghee..
12. Pour the dal batter on it and spared it evenly.
13. Cook on moderate heat for 3 - 5 minutes on medium heat.
14. Flip it gently.
15. Brush it with ghee.
16. Add some prepared sauce on it and spread it evenly.
17. Add the prepared veggie mixture on top of it.
18. Top with mozzarella cheese.
19. Cover it with lid and cook for about 5 - 7 minutes on medium heat or until the cheese is melted.
20. Open the lid.
21. Remove it from heat.
22. Serve hot.