Prepare the potato masala: Heat oil in a pan.

Add mustard seeds, urad dal, and chana dal. Cook until light brown.

Add ginger, onion, curry leaves, green chilies, and asafoetida. Cook until the onion softens.

Add turmeric powder, salt, and boiled and mashed potatoes. Mix well.

Cover the pan, reduce the heat, and cook for 3-4 minutes. Set aside.

Make the dosa: Heat a tawa or flat griddle.

Pour a ladle of dosa batter onto the hot tawa and spread into a thin circle.

Drizzle oil around the edges of the dosa and cook for a few seconds.

Spread a thin layer of red chutney over the dosa.

Place a portion of the potato masala in the center of the dosa.

Fold the dosa in half or into a triangle.

Serve hot with coconut chutney and filter coffee.