In a small pan, heat 1/2 tsp oil and saute dried red chilies and garlic for 3 – 4 minutes. Set aside to cool a bit. Coarsely grind it in the small jar of a mixie. 1. Cook the potatoes until done. Mash and set aside. 2. Heat oil in a pan over medium heat. Splutter mustard seeds and fry dried red chilly, urad dal and cashew nuts. When urad dal turns golden-brown, add a tiny pinch of asafoetida/ hing. Mix well and add sliced onion, curry leaves, ginger, green chilly and a pinch of salt. Saute until onion turns transparent. Add turmeric powder and saute for a minute. Add mashed potato and salt, to taste. Mix well. Add 3 – 4 tbsp hot water, mix well and cook for a few minutes. Check for salt. Switch off. Sprinkle chopped cilantro. 3. Heat a non-stick pan (smear some oil if you are using a cast iron pan). Pour 1/2 – 3/4 cup dosa batter (depending on the size of your pan) and spread to make a thin dosa (not very thin). Drizzle 1/2 tsp oil / ghee and cook for a few minutes over medium heat until crisp (you can flip over for a minute if the dosa is thick). Spread the chutney all over the dosa. Next add 3 – 4 tbsp potato masala in the center or on one side. Fold and serve hot