Soak 1.5 Cups of Moong Dal, 1/2 Cup of Rice, and 1 teaspoon of Fenugreek Seeds in enough water for overnight or for 5-6 hours prior to making it.
In the Morning, Grind them along with green chilies, ginger, coriander leaves, salt (as required), and 1/4 cup of water (if required). Make a Smooth Batter.
Let the batter rest for some minutes, so that all the interior grains are fully hydrated.
Heat a Dosa Tawa. Wipe the Tawa with a wet cloth. The reason is, it will maintain the temperature of the tawa to the right point. If the Tawa is too hot, the batter will not stick to the tawa and, hence will not turn out to be crispy.
On the Tawa, smear a little oil. With a big full spoon, pour the batter on the Tawa.
With the same spoon, spread the batter towards the outer edge in a round shape.
When the Pesarattu, turns out to be golden and starts to unstick the Tawa, Spread the filing, and Grate some of the Paneer over it.
Drizzle some oil at the sides and the center. Roll the Pesarattu and take it out of the Tawa. Make all the Pesarattu, in the same way.
Serve hot with Upma and Onion-Tomato Chutney.