Make dosas a little thick but of the size of small puris. Stuffing to be put on a dosa and to be covered by another dosa. Seal using a little water if needed - make it like a samosa and fry like a samosa.
Serve hot with regular chutneys.
Stuffing could be normal potato curry or any other combination of vegetable curries.
Hot chutnies go very well with dosamosas.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.