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1
Add 2 quarts (1.9L) water to a large saucepan. Add potatoes, kosher salt, 1 tablespoon (12g) sugar, and 2 tablespoons (28g) vinegar. Bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until potatoes are tender, about 10 minutes. Drain potatoes and transfer to a rimmed baking sheet. Spread into an even layer, then sprinkle with remaining 1 tablespoon (14g) vinegar.
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2
In a large saucepan, combine ghee (or oil) and onion and cook over medium-high heat until browned, about 10 minutes. Remove onions and set aside, then return ghee to pan over medium heat. Add mustard seeds, cumin seeds, and chana dal, cooking until dal is toasted, about 5 minutes. Add turmeric, red chili, asafetida, green chili, and cashews and cook until fragrant, about 2 minutes. Add cooked potatoes, remaining 1 tablespoon (12g) sugar, cilantro, browned onions, and 3/4 cup (180ml) water. Simmer until filling ingredients have combined and a light sauce has formed. Add salt to taste.
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3
Preheat a 10-inch cast iron griddle over medium heat. (If your griddle is well seasoned, then no cooking oil will be necessary; if it's not, add 1 teaspoon/5ml neutral oil to the griddle once it's preheated.) Using a 1/4-cup measure or 2-ounce ladle, pour batter onto center of griddle. Using the bottom of the measuring cup or ladle, spread batter, using circular motions, until it thinly covers the entire griddle bottom. Cook until the surface of the dosa is just set, about 1 minute. Brush or drizzle with 1 tablespoon (15ml) melted ghee. Continue cooking until bottom of dosa is golden brown and edges are crisp, about 4 minutes longer. Top each dosa with 1/2 cup of the warm potato masala. Roll each dosa and serve right away with coconut chutney.
