Masala Dosa
The Masala Dosa is a timeless favorite, often considered the king of dosas. It features a crispy, thin crepe made from fermented rice and lentil batter.
The crepe is filled with a flavorful potato and onion masala, creating a symphony of textures and tastes. Served with sambar, a lentil-based vegetable stew, and coconut chutney, it's a complete and satisfying meal. The dosa's origins are deeply rooted in South Indian cuisine, and it's enjoyed across the region for its perfect balance of spice, flavor, and texture. Its popularity is also due to its versatility, as it can be customized with various fillings and chutneys to suit individual preferences.
Plain Dosa
The Plain Dosa, as the name suggests, is the simplest form of this South Indian delight. This version showcases the natural flavor of the fermented batter, allowing one to appreciate the skill of the chef in achieving the right crispness and consistency. It’s essentially a blank canvas, making it a versatile option to pair with various accompaniments. Often served with sambar and a selection of chutneys, such as coconut, tomato, and mint-coriander, the Plain Dosa is a staple in South Indian breakfasts, enjoyed for its simplicity and the opportunity to customize the flavors to one's liking.
Paper Dosa
Paper Dosa is known for its incredibly thin and crispy texture, resembling a delicate paper sheet. This dosa is cooked until it achieves an exceptionally crisp consistency. The batter is spread thinly on a hot griddle, and it’s often served with a variety of chutneys and sambar. It is a visual and textural treat, perfect for those who enjoy the ultimate crisp experience. The light, airy texture of this dosa makes it an exciting variation, often enjoyed as a quick snack or a light meal, due to its ability to be eaten with only a few bites.
Onion Dosa
Onion Dosa enhances the classic dosa with the addition of finely chopped onions, either mixed into the batter or sprinkled on top during cooking. This simple addition infuses a subtle sweetness and depth of flavor into the dosa. It is a satisfying breakfast option, offering a pleasant textural contrast to the crispy crepe. The onions caramelize slightly as they cook, providing a hint of sweetness that complements the savory accompaniments like sambar and chutney. The Onion Dosa is a well-loved choice, favored for its simple yet delightful taste.
Rava Dosa
Rava Dosa is a unique variation that incorporates semolina (rava) in its batter. This gives the dosa a distinct crispy and lacy texture. Unlike the traditional dosa, this batter does not require fermentation, making it a quick option. Served with the usual chutneys and sambar, Rava Dosa is a lighter and crispier alternative. The use of semolina imparts a distinctive flavor, making it a favorite amongst those who appreciate a unique breakfast experience. Its appealing texture and taste render it a good choice in the world of South Indian cuisine.
Pesarattu
Pesarattu, a dosa made from a batter of green gram (moong dal), stands out for its nutritional value and distinct flavor. This dosa often is served with upma, a savory semolina porridge, inside the dosa, providing a hearty and filling breakfast. The green gram adds a slightly earthy and wholesome taste, making it a healthier option. Pesarattu is particularly popular in Andhra Pradesh, where it is a breakfast staple. The addition of upma transforms it into a complete meal, providing both taste and nutrition.
Uttapam
Uttapam, often called the “pizza” of South India, is a thicker version of the dosa. Its batter is similar, but it’s cooked to be fluffier and topped with various ingredients like onions, tomatoes, chilies, and coriander. These toppings are pressed into the batter while it cooks, creating a flavorful and visually appealing dish. Served with sambar and chutney, Uttapam offers a more substantial breakfast option. It can be customized with various vegetables and spices, making it a versatile and delicious choice for any meal.
Set Dosa
Set Dosa is a stack of soft, spongy dosas, typically served as a set. This variation is usually served in a stack of two or three dosas. They’re usually thicker and softer than a traditional dosa. These are ideal for those who prefer a less crispy texture. Served with sambar and chutney, Set Dosa provides a satisfying and comforting meal. The soft texture absorbs the flavors of the sambar and chutney wonderfully, and is popular in South Indian restaurants because of its simplicity.
Mysore Masala Dosa
Mysore Masala Dosa is a rich and flavorful variation, originating from Mysore, Karnataka. It's similar to the Masala Dosa but is distinguished by a layer of a spicy red chutney made from red chilies, garlic, and lentils. This chutney is applied on the inside of the dosa before the potato masala is added. The result is a dosa that offers a more intense and complex flavor profile. This addition of the chutney elevates the classic dosa. It is a more robust, flavorful, and a beloved choice across the region.
