I have enjoyed dosas in San Francisco, London, and Dubai (alas not yet in India), and this place was on par with all three. The sambar was quite possibly the best I have had, and the coconut chutney was fresh and tangy. (The tomato chutney could perhaps have been a bit more flavorful.) I was impressed with how Chef Paulraj, who previously cooked at Dosa in San Francisco, worked New Mexico green chile into southern Indian cuisine.
I ordered a dosa with lamb keema, which itself is obviously not vegetarian; the lamb keema was also among the best I've had. Traditional potato filling is available for vegetarians, as is a three-cheese dosa with New Mexico green chile.
I also had a lassi. Unfortuantely, a garden-variety lassi was not available, but a mango lassi was, and it was not too sweet, which is the hallmark of a good mango lassi. There is an extensive wine list; the particular wine I chose, an Argentine malbec, did not ultimately pair well with a dosa; but I suspect that a white would have paired better, or even beer. Wine is difficult to pair with Indian and southeast Asian food, IMO.
The service was extremely friendly without being intrusive, and the server was more than happy to offer recommendations.