To begin, wash and soak 1 cup of rice, ½ cup of urad dal, and ½ teaspoon fenugreek seeds in separate bowls of water for at least 4 to 6 hours. Once soaked, drain the water and blend them together with enough fresh water to form a smooth batter. Ensure that the batter is of pouring consistency, neither too thick nor too runny. Add salt to taste and leave the batter to ferment in a warm place for 8 hours or overnight.

After fermentation, gently stir the batter. If it has thickened, add a little water to bring it back to a pourable consistency. Preheat a non-stick or cast-iron skillet on medium heat for making the dosas. Meanwhile, move on to preparing the potato filling.

For the potato filling, heat 1 tablespoon of oil in a pan. Add 1 teaspoon of mustard seeds and allow them to crackle. Add 8-10 curry leaves and 2 chopped green chilies, followed by thinly sliced onions. Sauté the onions until they turn translucent.

Add ½ teaspoon of turmeric powder to the onions and sauté for another 30 seconds. Next, add the boiled and mashed potatoes to the mixture. Season with salt and stir well to combine the flavours. Cook for about 5 minutes, stirring occasionally. Garnish with freshly chopped coriander leaves and set aside.

Now, it's time to make the dosas. Heat your skillet over medium heat and lightly grease it with a small amount of oil. Pour a ladle of the fermented batter into the centre of the skillet and use the back of the ladle to spread it in a circular motion, making a thin, even layer. Let it cook for 2-3 minutes until the edges begin to lift and become crispy.

Once the dosa turns golden brown and crisp on the bottom, place 2-3 tablespoons of the prepared potato filling in the centre of the dosa. Fold the dosa over the filling, forming a half-moon or roll. You can cook one dosa at a time or use multiple skillets for efficiency.

Repeat the process for the remaining batter and filling, making dosas until all the batter is used. Ensure each dosa is golden and crisp, with the potato masala evenly spread in the centre.

Serve the Masala Dosas hot, accompanied by coconut chutney and sambar. The crispy texture of the dosa combined with the soft, spiced potato filling creates a delightful balance of flavours and textures. For an extra flourish, garnish the dosas with fresh coriander or a drizzle of ghee before serving.