To make the dosa batter, wash the rice and dal thoroughly and soak for 5-6 hours. Add water as needed and grind finely. Add salt, ensuring the batter is neither too thick nor too liquid. Cover and set aside for 5-6 hours to ferment.

Heat oil in a pan, add mustard seeds, let them splutter, then add asafoetida, green chili, and onion. Sauté on medium heat for 5 minutes.

Add bell pepper, coriander powder, red chili powder, and salt. Mix well and cook on medium heat for 2 minutes, stirring occasionally. Add paneer and cook on high heat for just 2 minutes.

Remove the mixture from heat, add cilantro, and mix well. Set aside.

Heat a griddle and pour a ladleful of dosa batter in the center, spreading it in a circular motion to your desired diameter.

Sprinkle oil/ghee around the dosa batter. Let the dosa cook on medium-high heat. You will see brown spots appearing inside and around. Let it become crispy, then place a scoop of paneer filling in the center and fold it tightly lengthwise.

Remove the dosa to a plate. Serve the crispy paneer masala dosa with sambar and coconut chutney as desired.