Soak Moong Dal overnight.
Grind it with chillies, ginger and salt the next day.
Add just enough water to make it into a thick flowy batter. Set aside.
Now heat a pan and add some coconut oil. Saute the chopped onion until soft.
The vegetables go in next followed by paneer. If using fresh veggies, steam them first. I am using frozen, hence I cook them directly for few minutes before adding room temperature paneer. Cook for about 7-8 minutes with the lid on - or until the vegetables are soft.
give it a good mix until combined and cook for another 1-2 minutes for the flavors to fuse together. Squeeze some lemon juice and give it a mix.
Mash the veggies a bit. Taste and season more if needed.Set aside.
In the same pan (after removing veggies) or in another pan, lightly brushed with oil, pour out a ladle of moong batter.
Place a roti on top and press so that the dal mixture spreads to the edges of the roti under it.
Brush some ghee/oil on top of the roti and along the sides. A little goes a long way.
Lift to see if the dosa/moong dal mixture is cooked below. Or turn and check. Once done, remove the roti and keep aside.
With the dal side facing up, add some green chutney and spread it all over.
Repeat for Sweet Chutney.
Spoon some veggies on top of this
and roll it. Cut it into two halves and serve.