Chilly Paneer:

• Take a pan on the gas and add little oil to it. Add onion, capsicum, and cabbage to it. Sauté it for 5 minutes.
• When the onion turns golden brown, add tomatoes and all the spices, including salt, chilly powder, and garam masala, and mix it well.
• Add the tomato ketchup and chilly garlic sauce. Mix all the ingredients.
• Add paneer cubes and then cook it for 3-4 minutes so that the paneer absorbs all the spices and sauces. Stuffing is ready.

Dosa:

• In a large bowl, add all the different flours, salt, sugar, and add approximately 3/4 cup of water and mix to make a batter. Ensure it is lump-free.
• The batter should not be too thick or too thin.
• Heat a pan (preferably non-stick) on medium heat.
• Sprinkle some water before spreading the dosa batter.
• Pour a generous amount of batter in the center and quickly spread into a circle using a cooking spoon only in one direction.
• Add 1/2 tsp of oil around the dosa, and let it cook for 1 minute on low-medium flame.
• Now, add the stuffing in the centre of the dosa, and spread all over the dosa with the help of a spoon.
• When dosa is ready, carefully fold it into half or make a roll.
• Your dosa is ready to eat. Serve it hot with tomato chutney or coconut chutney.

Some special instructions:

• You can replace paneer with tofu according to your preference.
• You can add more veggies such as corn, bell pepper, carrot, and baby corn to your stuffing.
• If the dosa batter you are using was kept in the fridge then keep it at room temperature for some time before use.