Re: difficulty, imo, a lot of recipes are time-consuming, but not technique-heavy. A good food processor is key. Definitely don't be intimidated.

The initial spice purchasing shouldn't be too bad if you go to an Indian market and buy in bulk, same w/ dry lentils, chickpeas, even a big block of paneer to freeze. We hunt down recipes on the internet and make adjustments based on spice/flavor preference. This recipe for saag paneer for example.

Re: dosa, I draw the line at Indian breads, mostly to keep carbs down. I looked up a recipe though and yowza, that's quite the affair and commitment, even for an experienced baker! Good luck w/ that one :)