First rinsed the moong daal and soak in water at least 2-3 hrs. Now place it in to the mixer jar, followed by 1 to 2 tsp water. And add 1chopped green chilli, ginger garlic paste and salt. Now coarsely ground the dal. Transfer the dal in to the bowl. The dal is little coarse and appears slightly thick as well. So add 3-4 tbsp water into it. Add some chopped coriander.

The consistency should be like the dosa batter. (Total we added 2tbsp water while grinding and 3-4 tbsp more water later). Now we are done with the preparing batter. Now batter is ready.

For Stuffing- Take oil in a pan. Heat the oil and add ginger garlic paste,finely chopped green chilli and auté well. Now add finely grated carrot, chopped baby corn and sauté for a while. After 1 minute,add finely chopped capsicum, 1/2 tsp salt and sauté for another 1-2 minutes.

Veggies are semi cooked now, turn off the flame. Now add chopped coriander and mix well. Now transfer the cooked vegetables in a plate to cool them down quickly. Now grate the paneer over these veggies and then mix it thoroughly.

For Chilla - Place the tawa to heat. Pour some oil over the tawa and spread it evenly. Let the tawa heat sufficiently. Now tawa is ready to hot,now keep the flame to low and let it cool a little. Clean the extra oil from the tawa. To prepare the Chilla,pour 1 tbsp batter over the tawa and spread it evenly to make Chilla.

You can keep the size of Chillas small or big as per your desire. Now do the flame high and pour some oil all around the chillas and on the top as well. Now roast the chillas until it gets golden brown from beneath. When it chilla turns dark on the top, flip the sides,continue roasting the Chilla until it gets brown spots in the other side as well. Keep adjusting the flame to medium or medium high as required.

Check the Chilla from other side. Brown spots appear on this side as well, Chilla is roasted well. Now reduce the flame and spread some stuffing on this of the Chilla and give it a fold. Transfer the Chilla in to the serving plate.