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2008, Aravind Adiga, The White Tiger, Atlantic, published 2009, page 141:
I carried the Mongoose's bags to the right carriage of the train, then went to a stall and bought a dosa, wrapped in paper, for him.
2012, Meg Cotner, Food Lovers' Guide to Queens, Rowman & Littlefield, →ISBN, page 173:
These condiments are provided as something for you to dip your dosa into. The dosa wrap itself has a slight tang to it, as it is a fermented bread made from rice and lentils, and is light and delicious.
2013 June 14, Mary Jo Murphy, “Dosas, Big and Bigger”, in The New York Times, →ISSN:
The dosas all came with coconut chutney and sambar, a lentil broth — good dipping condiments.