Food was rich and varied in South India in the first few centuries AD. There were at least five varieties of rice.
There is a poetic description of “rice which looked like Jasmine buds ,the grains elongated like fingers, and separate from one another.
Rice was mostly eaten boiled.

DOSA or Dosai which is a fermented pancake made from rice batter.
According to the K.T Achaya the first reference of Dosa was in Tamil Sangam literature in 6th century A.D. The Manasollasa written in the twelth century AD in Sanskrit mentions the dhosaka, for which only pulses, and no rice were used.

Masala Dosa or (Masala Dosai)
South Indian classic recipe which orgins from Tuluva Mangalorean cuisine and Sambhar…

SAMBHAR well it has a very interesting tale but long story short Sambar originated in the kitchen of Thanjavur Maratha ruler Shahuji. 
Shahuji, trying to make a dish called Amti, experimented with Toor Dal instead of Moong Dal and Tamarind extract for Kokum. 
They named it SAMBHAR after the guest of the day, Sambhaji, the second emperor of the Maratha Empire.