I love dosa, but have a hard time remembbering what all of the terms mean and how they fit together. "Mysore masala paper roast" is just a stack of independent choices: batter, texture, a smear, a filling, and the word dosa. So I built a little tool that treats every dosa name as a formula. You build an order and see what would arrive, or tap a real menu item and watch its formula light up.
I tried to (with Claude's help, obv.) cover naming conventions from Bengaluru, Chennai, and Hyderabad. And, full disclosure, I'm an outsider to this cuisine who just loves food, so there's every possibility I've got mistakes in there, and I'm certainly missing some great dosas. Feedback and corrections are very welcome!