Soak rice & urad dal separately in water for 4-5 hours.
Drain excess water. Add fenugreek seeds and salt in rice. Grind in a smooth fine batter. Grind urad dal also. Mix both in a big vessel. Keep it for fermentation for 8-10 hours in warm place.
Heat non stick pan. Grease some oil or butter. Pour 2 ladle ful of batter on pan. Spread evenly.
Cook on slow flame. Pour 2 tsp peri peri sauce, 2 tsp crumbled paneer, some onions, green chillies, coriander leaves peri peri masala and salt to taste on dosa. Mix all and spread it on dosa.
Drizzle some butter or oil. When the bottom side becomes golden brown and crispy. Roll it.
Serve hot with peri peri sauce and coconut chutney.
