Add chana dal, urad dal, moong dal, and rice in a big bowl. Rinse 3-4 times with clean water and soak it for 1 hour in hot water.
Add soaked dal and rice to a grinder. Add green chillies, ginger, curd, sugar (optional), salt, hing, besan, sooji and turmeric powder. grind them to a smooth paste without adding water. Grind them in batches.
Transfer the ground paste to a big mixing bowl and add water. Adjust the consistency and seasoning. Batter consistency should be like dosa batter.
Heat a griddle or tawa (preferably non-stick tawa) on medium heat. Grease the pan with ¼ tsp of ghee and rub it with tissue paper to regulate the heat.
Pour a ladle full of batter and spread it evenly on the tawa, like a dosa, in a circular motion. Try to spread the batter evenly.
Add 1 tsp of ghee to the centre and around the corners of the chilla.
Add chopped onion, capsicum, green chilli, carrot, grated beetroot, coriander leaves and a pinch of salt.
Grate the paneer on the chilla and let it cook on low flame until it becomes crisp and golden from one side.
Fold the chilla and serve it immediately on the serving plate.
Enjoy it with peanut tomato chutney. You may also serve it with green chutney and tomato ketchup.