Dosas - The History and the Tradition

As a child, every Sunday and most houses, even now Sunday brunch is usually idly those. So they're like steam rice cakes like the texture of crumpets. Quite stodgy, but still quite airy. They should just break about melt in your mouth. And then again, those you dip those into sambar or into chutneys. But typically they just eat in as breakfast food or brunch food on the weekends. You'd have steamed idlies, you'd have those sas,you'd have the masalas or masala on the side. That would be lunch.