Drain the soaked quinoa and add it to a blender along with the diced bottle gourd (lauki).
Add 1/2 cup water to the blender.

In a pan, heat 2 tablespoons of oil on medium heat.
Once the oil is hot, add 1/2 teaspoon of cumin seeds. Let them sizzle for a few seconds.

Add the finely chopped green chilies and curry leaves to the pan. Stir well and cook for another 30 seconds.

Next, add the 1 teaspoon of sesame seeds and sauté for another minute, allowing the seeds to slightly toast and release their aroma.

Add the boiled and diced potatoes to the pan. Mix everything well so that the potatoes are coated with the oil and spices.
Stir the mixture gently to avoid mashing the potatoes. Cook for 2-3 minutes, allowing the potatoes to absorb the flavors.

Add sendha (fasting) salt to taste. Adjust the amount based on your preference.
Turn off the heat and add the 2 tablespoons of chopped coriander leaves. Stir to combine.

Allow the stuffing to cool for a few minutes before using it to fill your dosas.

Heat a non-stick tawa or griddle on medium heat.
Once hot, lightly grease it with a few drops of oil.

Pour a ladleful of the batter onto the tawa and spread it into a thin circle, just like making regular dosas.

Drizzle a little oil around the edges of the dosa.

Cook the dosa for about 2-3 minutes, or until the edges turn golden brown and crisp.

Serve hot with your favorite chutneys or sambar.