Start by ensuring your dosa batter is well-fermented. A good fermentation process gives the dosa its characteristic lightness and subtle tanginess. Add salt to the batter according to your taste preferences.

In a pan, heat ghee and add mustard seeds. Once they splutter, add urad dal and sauté until golden brown.

Add curry leaves, green chilies, and chopped onions. Sauté until the onions turn translucent.

Add turmeric powder and boiled, mashed potatoes. Mix well and let it cook for a few minutes.

Season with salt, and your flavorful potato masala filling is ready.

Heat a non-stick pan or a seasoned cast-iron griddle.

Pour a ladle of dosa batter onto the hot surface and spread it in a circular motion to form a thin layer.

Drizzle ghee around the edges for that authentic flavor.

Once the edges turn golden brown, add a generous portion of the potato masala filling on one side of the dosa.

Fold the dosa over the filling, creating a half-moon shape.