We stayed at the Hotel Gokul Vanamala which is just two minutes walk from the temple at Guruvayur. The town has developed almost solely for the purpose of servicing the temple. The hotel provides only vegetarian food. So, dosa overload!
First, a couple of snacks on arrival. Banana fritters in a batter with cumin seeds and turmeric. 
Vegetable "cutlets." Usually these would be breaded meat patties with potato, onion and spices but here, all veg. 
Dosa. This was mine, I think. The accompaniments are, clockwise from the top, sambar, chutney and red chammanthi. These are all coconut heavy preparations. The chutney has no resemblance to English chutney what so ever. These side dishes are for dipping, and came with each of the dosas. 
Masala dosa.
Aloo gobi, really North iIndian but welcome to accompany
Malabar parotta. This is a lighter, flakier flatbread, composed of strips of pastry pressed together, quite different to the North Indian paratha. 
Paper roast, or paper dosa. Look at the size! The rice batter is spread over a much larger pan, giving a bigger proportion of crisp, even brittle dosa to the fluffy central portion. Lots of surface area for the Maillard reaction, producing that golden brown delicious crust. 
Battura, something like a big heavy puri. North Indian again. 
Apparently very good!
