In a mixing bowl, add fine Rava (Semolina), All-purpose flour (Maida), Rice flour, Yogurt, and salt to taste. Mix well and add water slowly to make a batter. The batter should be smooth and of pouring consistency. Keep the batter aside for 10-15 minutes.

In a pan, heat oil and add mustard seeds, cumin seeds, and asafoetida (Hing). Once the mustard seeds start to crackle, add chopped onions, green chilies, and grated ginger. Saute until onions turn translucent.

Add boiled and mashed potatoes to the pan, followed by turmeric powder, red chili powder, and salt to taste. Mix everything well and let it cook for 2-3 minutes.

Add chopped coriander leaves to the masala filling and mix well. Turn off the flame and keep the filling aside.

In a blender, add fresh grated coconut, green chilies, ginger, and salt to taste. Add water as required and blend to make a smooth chutney. Keep the chutney aside.

Heat a non-stick tawa or a dosa pan on medium-high flame. Once the tawa is hot, pour a ladleful of batter and spread it in a circular motion to make a thin dosa.

Drizzle a teaspoon of oil on the edges of the dosa and let it cook for 1-2 minutes.

Add 2-3 tablespoons of masala filling on one side of the dosa and fold it over to make a half-moon shape.

Serve hot with coconut chutney.