Here is a recipe for Indian Masala Dosa:

Ingredients:

For the dosa batter:

- 2 cups dosa rice (or regular rice)

- 1/2 cup urad dal (split black gram)

- 1/4 cup poha (flattened rice)

- 1/2 teaspoon fenugreek seeds

- Water for soaking and grinding

- Salt to taste

For the potato masala filling:

- 3 medium-sized potatoes, boiled and mashed

- 1 tablespoon oil

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- 1/2 teaspoon turmeric powder

- 1 onion, finely chopped

- 2 green chilies, finely chopped

- 1 inch ginger, grated

- A few curry leaves

- Salt to taste

- Fresh coriander leaves, chopped (for garnish)

For the coconut chutney:

- 1 cup grated coconut

- 2 green chilies

- 1-inch ginger

- A small handful of roasted chana dal (split roasted gram)

- Salt to taste

- Water as needed

Instructions:

1. To make the dosa batter, rinse the rice and urad dal separately under running water. Soak them along with fenugreek seeds in enough water for at least 4-6 hours or overnight.

2. Rinse the poha and add it to the soaked rice and dal mixture. Grind everything together in a blender or a wet grinder until smooth and fluffy. Add water as needed to achieve a pouring consistency. The batter should not be too thick or too thin. Add salt to taste and mix well. Let the batter ferment in a warm place for 8-10 hours or overnight.

3. To make the potato masala filling, heat oil in a pan over medium heat. Add mustard seeds and cumin seeds and let them splutter. Add curry leaves, chopped onions, green chilies, and grated ginger. Sauté until the onions turn translucent.

4. Add turmeric powder and mix well. Add the mashed potatoes and salt to taste. Mix everything together, ensuring the masala is evenly combined. Cook for a few minutes until the flavors meld. Garnish with fresh coriander leaves and set aside.

5. To make the coconut chutney, blend grated coconut, green chilies, ginger, roasted chana dal, and salt in a blender. Add water as needed to achieve a smooth and creamy consistency. Transfer the chutney to a bowl and set aside.

6. Heat a non-stick dosa tawa or griddle over medium heat. Once hot, pour a ladleful of dosa batter onto the center of the tawa and spread it in a circular motion to form a thin dosa. Drizzle a little oil or ghee around the edges of the dosa and cook until the bottom turns golden brown and crisp.

7. Flip the dosa and cook the other side for a minute or until it is cooked through. Remove the dosa from the tawa and place it on a plate.

8. Place a spoonful of the potato masala filling on one side of the dosa and fold it over to form a half-moon shape. Serve hot with coconut chutney.

Enjoy your homemade Indian Masala Dosa!