A classic and widely loved variant, masala dosa is stuffed with a spiced potato filling. The dosa is crisp on the outside and soft on the inside, with a savoury and slightly spicy potato masala.
The most basic form of dosa is simply the fermented batter cooked on a griddle to create a thin, crispy crepe. It's served with chutneys and sambar.
Made from semolina (rava), rice flour, and all-purpose flour, rava dosa is known for its lacy and crispy texture. It doesn't require fermentation, making it a quicker option.
These are small, thick, and fluffy dosas, usually served in sets of three. They are soft and spongy, often enjoyed with coconut chutney and vegetable saagu (a type of curry).
A super-thin and crispy version of the dosa, it is paper-thin and larger in size. It's a treat for those who enjoy the crispy texture.
This dosa is made from green gram (mung beans) instead of the usual rice and urad dal batter. It's a nutritious option, often served with upma (a semolina porridge) and ginger chutney.
A fusion twist, cheese dosa is a hit with kids and cheese lovers. Grated cheese is added to the dosa while cooking, creating a gooey, melted filling that contrasts with the crispy dosa.