Potato sagu for dosas/pooris/chapathis

Ingredients:
1/2 Kg New potoatoes
2 Onions medium sized
Coriander leaves to garnish
salt as required
oil for tempering and roasting the masala
1/2 Cup milk

FOR THE MASALA
1 medium sized onions
2 cloves of Garlic
1 tomato
2 tbsp of Coriander seeds
2 tbsp Dharia dal/Hurigadale/chutney dal/pottukadalai
2 tbsp of poppy seeds
4 to 5 green chillies
2 tbsp of fresh coconut
1'' cinnamon
2 cloves
1 Marati moggu
1' Ginger
SEASONING:
1 tsp mustard seeds
1 tbsp chenna dal
1 tbsp urad dal
few curry leaves
1/4tsp turmeric powder
oil for tempering and roasting
METHOD:
-Pressure cook the potatoes, once cooled peel of the skin and cut them into four's are mash them a little.
-Meanwhile, in a wok, with a tbsp of oil, fry cinnamon, cloves, marati moggu and two chopped onions fry well till they become transparent, then add tomatoes and fry them too, until the water is absorbed, take out and allow them to cool.
-Once they are cool grind them with all the remaining spices from the 'for the masala' ingredients and grind them into a fine paste, add water to make it into a dosa consistency, so that they do not form lumps when you add them into the potatoes.
-In the same wok, add 2 to 3 tbsp of oil, season with mustard seeds, followed by the dals once they change the colour, add the other two finely chopped onions and roast them until they become transparent.
-Then add the lightly mashed potatoes and the masala gravy and with enough water so they the potatoes are immersed in the liquid, add the required quantity of salt, allow it to boil for some time, keeping an eye on it, as it starts thickening.
Once it starts turning into a gravy, add the 1/2 cup milk and coriander chopped finely to garnish and allow it simmer for further 5 more minutes, just be careful so that the milk doesn't curdle.
Mix everything well and serve it hot with anything of your choice, but it is usually served with set dosas.