Rinse 1 cup split yellow moong dal, then soak it in enough water overnight.

Drain the soaked split yellow moong dal, then add it to a blender jar.

Add 1/2 cup semolina and 1/2 cup plain yogurt to the blender jar.

Add 1 green chili and 10 g fresh ginger to the blender jar.

Blend the mixture until smooth, adding about 1/2 cup water gradually to make a pourable dosa batter.

Stir 1/4 tsp salt into the batter, then rest the batter for 10 minutes.

Finely chop 80 g green capsicum and 80 g onion.

Finely chop 100 g tomato and 10 g fresh coriander.

Preheat a dosa pan over medium-high heat, then grease it with 1/2 tbsp butter.

Pour half of the batter onto the hot pan, then spread it thinly into a large circle with a ladle.

Drizzle 1/2 tbsp butter around the dosa, then cook until the underside is golden and crisp.

Spread 2 tbsp Schezwan chutney evenly over the dosa, then sprinkle 1/2 tsp pav bhaji masala on top.

Scatter half the green capsicum and onion over the dosa, then add half the tomato and fresh coriander.

Grate 50 g cheese over the vegetables, then fold the dosa in half.

Cook the folded dosa for 1 minute until the cheese melts, then transfer it to a serving plate.

Repeat the cooking process with the remaining batter and topping ingredients, then serve both dosas hot.