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Masala Dosa with Coconut Chutney (South Indian Savory Crepes with filling)

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2 cups parboiled rice
1 cup uncooked rice
1 cup split Urad Dal (split black gram)
1/2 teaspoon fenugreek seeds
salt
oil (for frying)
ghee or clarified butter (while setting up the final product -- the masala dosa)
3 tablespoons oil
1/2 teaspoon mustard seeds
1 teaspoon gram dal
1 teaspoon black gram dal
2 medium onions, finely chopped
4 green chilies, finely chopped
1 inch ginger, finely chopped
2 sprigs curry leaves, finely chopped
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 1/8 lbs potatoes, boiled,peeled,chopped
salt
coriander leaves, finely chopped (use about one handful)
1 lemon, juice of (optional)
2 teaspoons oil
1 pinch asafetida powder
3 dried red chilies
1 1/2 tablespoons split Urad Dal (split black gram)
1/2 coconut, grated
salt
tamarind pulp (use a lemon-sized ball)