In a mixer jar take paneer and run on low speed until it is soft and crumbled.

Add the coconut and green chillies and grind to a smooth paste without adding water. 

Transfer to a bowl and add salt and cumin seeds.

Set aside for an hour or two.

Heat a tawa on the smallest burner on low flame.

Take 1/3 rd of the thick batter and suing wet hand spread it to form a thick dosa. It will spread out once it gets heated.

Add ghee on the sides and wait for 5 minutes minimum before using a dosa turner.

See if the base has become crisp, else wait for a couple of minutes.

Now gently loosen the dosa from the pan and flip it.

The other side takes just two or three minutes to cook.

Remove on to a plate and serve hot with chutney.