The first place I stayed in US is a small town called Peoria in Illinois and its at 3 hrs drive from Chicago. It is a very small place where there is only one Indian restaurant and couple of Indian stores. I have hardly visited that restaurant even though I stayed there for 3 yrs, the food there is not so tempting to visit again. Apart from that there is a beautiful Balaji temple in Aurora which is at 2 hours drive (1 hr from Chicago), the 2 hrs drive to the temple would be is so pleasant as we pass through lots of corn fields, much more smaller towns and whenever we get bored, we always love to visit this temple.
The temple is really very big and beautiful and to add more to its greatness it has an awesome cafetaria which serves all mouth watering south Indian dishes. To enter into the main temple premises you have to cross through the cafeteria dinning place and you can watch people splurging in the sambar, vadai, dosa and many more, I have to honestly accept that we can't pray peacefully as the sambar smell still lingers in our mind. One of the main reason we visit that place quite often is for the food and we are not the only ones. Though we eat the same dosa almost three to four times in a week at home, eating again dosa outside in any restaurant is so fascinating. Dosa is one such wonderful dish for me which I won't get bored even eating it 3 times a day.
After moving to North Carolina I really miss the Balaji temple as is, such a lovely place.
Well, coming to dosa, I prefer the plain dosa than this spiced up tomato dosa and in contrast my hubby likes with something on the dosa even he loves just sugar on it than just eating the plain one.
Tomato - 1 sliced to a round shape
Capsicum Chopped - 1/2 cup
Cilantro Chopped - 1 cup
Pepper powder to taste
Heat the dosa pan or griddle and pour 1/4th cup of dosa batter and spread to a small and thick circle, place the tomato and capsicum on the top of the dosa batter and spread the cilantro on top of tomato and sprinkle some pepper powder and pour 1 tsp of oil on top and cook till brown and flip over the dosa to cook the other side until the tomato and capsicum is cooked. Serve hot with coconut chutney.