Soak 1 cup moong dal for 2 hours. Drain the water and grind it fine with ginger and green chilies. Transfer it to a bowl. Adjust the consistency of the batter with water. Add salt, turmeric, and red chili powder. Pour a ladle full of batter on a greased nonstick skillet.

When dosa cooks from one side, add a layer of peas stuffing (For this, one cup of peas is cooked with spices with a covered lid, until it turns dry and stops sticking to the pan). Sprinkle cheese. Fold it when the cheese starts melting.

Serve hot with mint or Schezwan chutney.