Masala Dosa (Potato-Filled Rice-and-Lentil Crepe) Recipe

Name: Masala Dosa (Potato-Filled Rice-and-Lentil Crepe) Recipe
Prep time: 5 min
Cook time: 120 min
Total time: 125 min
Yield: 16
Ingredients: 5 medium russet potatoes (about 43 ounces; 1.2kg), peeled and cut into 1-inch pieces; 1 tablespoon (12g) Diamond Crystal kosher salt, plus more for seasoning the filling; 2 tablespoons (24g) sugar, divided; 3 tablespoons (42g) apple cider vinegar, divided; 1/2 cup ghee or neutral oil, such as vegetable, peanut, or canola (3 1/2 ounces; 100g), plus additional ghee for cooking the dosa; 1 medium onion (about 9 1/2 ounces; 265g), thinly sliced; 1 1/2 teaspoons (3g) black mustard seeds; 1/2 teaspoon (1g) cumin seeds; 1 tablespoon (15g) chana dal (yellow lentils); 1 teaspoon (3g) ground turmeric; 1/2 teaspoon (1g) Kashmiri red chili powder; 1 pinch asafetida; 1 Thai green chile, split (about 5g); 1/3 cup toasted cashews (1.8 ounces; 50g); 1/4 bunch cilantro leaves and tender stems (about 1 ounce; 28g), chopped; 1 recipe dosa batter; Coconut Chutney , for serving