For Making the Potato Paneer filling:

1. Heat 1.5 tbsp oil in a pan and add mustard seeds to it, as soon as they crackle, add turmeric, salt and potatoes.
2. Stir potatoes to mix with turmeric, red chili powder, fresh green chilies, coriander powder and mustard seeds.
3. Cook for 2-3 minutes over medium heat till potatoes are nicely cooked and browned. Turn off the heat, then add grated paneer and chopped coriander. Mix well so that everything binds together.

For Making Dosa:

1. Soak the samak chawal for 1-2 hours. 
2. Using a hand blender, grind kuttu and sama ka chawal together.
3. Add yoghurt, water, salt and kuttu atta and sama k chawal to form a smooth batter Batter should be slightly thick consistency. Keep aside.
4. Heat a ½ tsp of oil in a large non-stick pan for about a min.
5. Pour about 2 ladle of batter and swirl to form the shape of Dosa
6. Cook for about 2 minutes on low flames.
7. Lightly, flip the dosa to another side and cook for another 2 minutes. 
8. Once cooked properly, place the potato and paneer filling in the center and fold the dosa. 
9. Serve Hot.