Dosa is a very popular South Indian dish that has won over the hearts of people in India and also in many other parts of the world. It is a thin and savoury pancake which mainly made out of fermented rice and lentil batter. What makes dosa so popular is that they are very tasty, healthy and also very diverse in type. Some are crispy, some are soft and fluffy. Over the years, each region of India has put their own twist on this dish.
Masala Dosa
Masala dosa is what we serve the most of. It is a crispy dosa which is filled with spicy potato masala that we prepare with onions, mustard seeds, curry leaves, and turmeric. We usually have it served with coconut chutney and sambar. The combo of crispy dosa and that flavorful potato filling makes it a go-to breakfast for many.
Plain Dosa
Plain dosa is a simple variation without stuffings. Many people prefer it for its traditional taste and easy preparation.
Paper Dosa
Paper dosa is a large, thin variant of plain dosa. It is very crispy and is often rolled into long scrolls. Also, it is a favourite in restaurants for its crisp texture and great look.
Rava Dosa
Rava dosa is made with semolina, rice flour and spices. What sets it apart from regular dosa is that it doesn’t require fermentation, which in turn makes the preparation time faster. It has a crispy net-like texture and goes very well with coconut chutney.
Neer Dosa
Neer dosa is a dish from Karnataka and which is known for its soft and fine texture. The batter is watery and primarily made from rice. Neer dosa is also served with coconut chutney, vegetable curry, or chicken curry.
Mysore Masala Dosa
Mysore-style masala dosa is a spicy version of masala dosa. We put in a red chutney of red chillies and garlic, which we spread inside the dosa before adding the potato filling. This gives the dosa a very pungent flavour.
Set Dosa
Set dosa is soft, puffy and thick. They are usually served in groups of two or three with vegetable saagu and chutney. In Karnataka, this dosa is very popular, which is a result of its tender texture.
Pesarattu Dosa
Pesarattu, which is from the Andhra Pradesh region, is a healthy option made of green gram or moong dal. It is a great source of protein and is served with ginger chutney. Health-conscious people prefer this dosa for its nutritional and filling properties.
Cheese and Egg Dosa
Modern-day choices for dosas include cheese dosa and egg dosa, which are very popular. In a cheese dosa, cheese is used as a filling, which is melted in the process of cooking, and in an egg dosa, we put in beaten eggs, which we spread out while the dosa is cooking. Also, these types are very much at home in street food joints and restaurants.
Conclusion
Dosa is a very diverse dish that includes many different types. We have the classic plain dosa, the very popular Mysore dosa and health-conscious pesarattu each one is a different experience in itself. If you like your dosa crispy, soft, spicy, or with cheese, we have it all. At home, try out different dosa styles, which is also a great way to enjoy South Indian food and to explore new tastes.
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