Soak parboiled rice and uncooked rice together in water for 3-4 hours.

Soak Urad Dal and fenugreek seeds separately in water for 3-4 hours.

Drain the rice and dal mixtures, reserving the water.

Grind each mixture separately into a fine paste, using the reserved water as needed to achieve a batter consistency.

Combine the rice and dal batters, add salt, and mix thoroughly.

Let the batter ferment overnight (approximately 8 hours).

The next day, adjust the batter consistency with water if needed.

Heat a skillet and grease it with oil.

Pour a ladleful of batter onto the skillet and spread it into a thin circle.

Drizzle a little oil around the crepe and in the center.

Cook the dosa until it's golden brown and crisp, then flip and cook the other side.

Set the cooked dosas aside.

For the potato curry, heat oil in a pan.

Add mustard seeds and gram dal, allowing them to splutter.

Add chopped onions, green chilies, ginger, and curry leaves.

Sauté until the onions are browned.

Add chili powder and turmeric powder, and sauté for another minute.

Add boiled, peeled, and chopped potatoes, along with salt, and mix well.

Add coriander leaves and lemon juice (optional), and mix.

For the coconut chutney, heat oil in a pan.

Add asafoetida, dried red chilies, and Urad Dal.

Fry until the dal turns brownish.

Remove from heat and grind the mixture with grated coconut, salt, and tamarind pulp to a slightly rough paste.

Add a little water to achieve a spreadable consistency.

To assemble the masala dosa, place a prepared dosa on a skillet with the cooked side facing down.

Spread approximately 1 tablespoon of coconut chutney evenly over the dosa.

Place 2 tablespoons of potato curry in the center of the dosa.

Fold the left side of the dosa over the center, then fold the right side over the left.

Sprinkle a little ghee or clarified butter on top.

Roast for a minute or two until heated through.

Remove from heat and serve immediately. Alternatively, serve the dosa stuffed with potato curry and the chutney as a dip.