For Making Dosa Batter:
1. Rinse the moong dal thoroughly and soak it for a minimum of 1-2 hours.
2. After soaking, wash it with fresh water and transfer it to a grinding jar.
3. Add green chillies, ginger, and salt to the soaked moong dal in the grinding jar.
4. Grind the ingredients into a fine paste, adding water gradually to achieve a smooth and thick dosa-like batter. Set aside for later use.
For Making Mysore Chutney:
1. Heat a pan over low heat and add oil, chana dal, and urad dal. Sauté for a minute on low flame.
2. Add garlic, ginger, Kashmiri red chillies, and turmeric powder. Sauté for 1-2 minutes on low flame.
3. Add onions and sauté until translucent. Allow the mixture to cool to room temperature, then transfer it to a mixer grinder.
4. Add tamarind pulp, salt, and water to the mixer grinder. Grind everything into a fine paste.
5. Your Mysore chutney is now ready. Set it aside to be used in making the cheela.
For Making Mysore Masala Cheela:
1. Heat a seasoned iron tawa or a dosa pan. Sprinkle a little water on it to control the temperature.
2. Pour an adequate amount of dosa batter onto the tawa and spread it evenly to make a dosa.
3. Add ghee, butter, or oil according to your preference. Allow the dosa to cook until crisp and golden brown over medium heat.
4. Reduce the flame and spread a generous amount of Mysore chutney on the dosa. Ensure an even spread, and then add the paneer, chopped onions, and fresh coriander.
5. Once the dosa starts to lift from the sides, fold it in half and serve the crispy masala Mysore dosa with hot sambar and coconut chutney. You can also serve it with the Mysore chutney on the side.