::Udupi Palace::

Not all dosas are created equal.

Even in southern India, where they are traditionally breakfast fare, there are local variations.

Even a decade ago it was difficult to find a well-made dosa in restaurants in Canada, but now chefs are experimenting with an astounding variety of fillings. You can find dosas served with cheddar cheese, scrambled eggs, butter chicken, chicken curry, baby greens and grilled vegetables, to name a few Canadian variations.

At Udupi Palace on Gerrard St. E., owner Hubert D'Mello is renowned for his twist on the traditional dosa, customarily served plain with no filling (paper dosa) or with a simple filling of potatoes (masala) or cottage cheese (paneer).

D'Mello has experimented with Thai vegetable curry filling, a Mexican dosa filled with spicy hot kidney beans, a wilted spinach dosa, a pizza dosa and even a Sichuan dosa. For kids, he sometimes makes one filled with jam.

"We have to live up to the pace of the world because of the competition," he says. "People always crave something different all the time. I try to provide it for them in my restaurant."

On weekends, especially in the summer, Udupi Palace customers come from as far away as the United States to sample his novel vegetarian fare.

	Dosas wrap it up the south Indian way
	May 28, 2008 04:30 AM SMITA AND SANJEEV CHANDRA SPECIAL TO THE STAR
	Not all dosas are created equal. Even in southern India, where they are traditionally breakfast fare, there are local variations. Even a decade ago it was difficult to find a well-made dosa in restaurants in Canada, but now chefs are experimenting with an astounding variety of fillings. You can find dosas served with cheddar cheese, scrambled eggs, butter chicken, chicken curry, baby greens and grilled vegetables, to name a few Canadian variations. At Udupi Palace on Gerrard St. E., owner Hubert D'Mello is renowned for his twist on the traditional dosa, customarily served plain with no filling (paper dosa) or with a simple filling of potatoes (masala) or cottage cheese (paneer). D'Mello has experimented with Thai vegetable curry filling, a Mexican dosa filled with spicy hot kidney beans, a wilted spinach dosa, a pizza dosa and even a Sichuan dosa. For kids, he sometimes makes one filled with jam. "We have to live up to the pace of the world because of the competition," he says. "People always crave something different all the time. I try to provide it for them in my restaurant." On weekends, especially in the summer, Udupi Palace customers come from as far away as the United States to sample his novel vegetarian fare.