If you like Indian food but crave more than chicken tikka masala and naan, this cheerful temple of South Indian cuisine is for you. Aside from the large, thin savory namesake pancake, the kitchen also perpare curries, uttapam (open-face pancakes), and various starters, breads, rice dishes, and chutneys. Dosa fillings range from traditional potatoes, onions, and cashews to spinach and fennel stems. Tamil lamb curry with fennel and tomatoes and poppy seed prawns are popular, as are the Indian street-food additions, among them vada pav (a vegetarian slider). A second, splashier branch is in Japantown.