PREPARATION

1. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 10 - 15 curry leaves and stir well.

2. Add 1 1/2 tablespoons garlic, 2 1/2 tablespoons ginger and stir for 1 - 2 minutes.

3. Then, add 170 grams onions, 1 tablespoon green chili and fry till translucent.

4. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric and mix it well.

5. Now, add 400 grams grated paneer and mix it well.

6. Cook for 8 - 10 minutes on medium heat.

7. Remove it from heat and keep aside.

8. Heat 1 tablespoon oil in a pan, add 40 grams garlic cloves, 12 dry red chili and roast for 2 - 3 minutes.

9. Add 100 grams coconut and mix it well.

10. Cook until it turns golden brown in color.

11. Remove it from heat and transfer this into a blender.

12. Blend it into a smooth paste.

13. Heat 1 tablespoon oil in a pan, add 1 tablespoon white lentils, 1 teaspoon mustard seeds, 10 - 12 curry leaves and stir for 2 - 3 minutes.

14. Add this tempering into the prepared chutney, add 1 teaspoon salt and mix it well.

15. In a mixing bowl, add 170 grams dosa mixture, 120 grams curd and mix it well.

16. Add 200 milliliters water and mix it well to make a thick batter.

17. Rest the batter for 10 - 15 minutes.

18. Heat a tawa, sprinkle some water and wipe off completely.

19. Now, pour a ladle full of dosa batter and spread gently.

20. Cook on moderate heat for 2 - 3 minutes.

21. Add some oil on it and spread it evenly.

22. Add the prepared chutney over it and spread it evenly.

23. Add the prepared paneer on it.

24. Fold it gently.

25. Remove it from pan.

26. Serve hot.