Combine the Schezwan chutney, ketchup, and tomato paste, in a bowl. Mix well and set it aside.

Heat a pan and add oil and butter. Add the chopped onion, garlic, and green chilies when it's hot.

Add the cabbage, bell peppers, and salt when the onions are soft. Mix well and cook the veggies for 5 to 6 minutes until the veggies soften a bit. I kept my filling chunky and crunchy.

Now add the sauce, garam masala and pav bhaji masala.

Mix well, cook for 3 to 4 minutes, and turn off the heat. Add the cilantro and set it aside.

Heat a well seasoned cast-iron pan, and when it is hot, reduce the heat to medium-low. Take a spoon/ladle full of batter and pour it onto the pan. Spread it evenly. Spread some oil around the edges; ½ tsp should be sufficient. Let the top side cook.

Now take two to three tbsp of the prepared filling, add it to the dosa, spread it evenly, and let it cook for 15 to 20 seconds. Then add the cheese.

If using a cast-iron pan, at this stage, using a pizza cutter, cut the dosa into strips.

Now carefully roll the cut strips(one by one) and remove them from the pan.

If using a non-stick pan or if you are not comfortable cutting and rolling the dosa rolls on the pan, take the dosa and place it on the cutting board and roll it and roll the dosa and place the rolled dosa on the cutting board and cut them. Enjoy the dosa immediately.