Jo
Besides your 'standard' dosa, a staple of South Indian homes, there are a number of related types. You have mentioned the masala dosa already, as well as the paper dosa (luxurious fare at 'Udipi' restaurants throughout India). There is also the delumptious (Enid Blyton anyone) ghee dosa (or nayya dosa, as we sometimes called it). Plus the truly scrumplicious, if you like the type, rawa dosa - made from a different batter, with a rougher texture and different flavour. Then (for the real specialists in South Indian food) there are things called aapams, cooked somewhat like a dosa, but in a bowl, so the centres becomes think and spongy. Which leads us along the continuum to idlis - steamed flying-saucer shaped 'foods' made from a batter very similar to that of dosas (identical, in some households).
Finally, for what it's worth, good dosa 'mixture', should be prepared by grinding it in a large stone mortar and pestle, and left to ferment slightly overnight.
Ahhh... brings back the memories of nayya dosa and podi. (Do they have that in Bangalore, Avy?)
cheer
the sunshine (momentarily sidetracked) warrior
