Different Types of Dosas You Should Make
Dosa is the kind of dish that just does not rest on its laurels-all the different parts of the country made versions with their own ingredients, toppings and flavours. There are soft ones and crispy ones, and some are loaded with extra toppings and fillings. Here are some varieties you might want to try out, especially if you like your meals to take you on a culinary trip without having to go all over the country to try them.
Masala dosa
Arguably the most famous dosa, the masala dosa has a crispy outer layer and a potato filling inside. They are usually served with coconut chutney and sambar. This is a classic and the first type people often end up tasting.
Mysore masala dosa
The Mysore variation has a spiced red chutney layer smeared inside the dosa before the potato filling is added. It’s also slightly richer with more flavour.
Rava dosa
The rava dosa is thin and crispy. This is a relatively quick variation; unlike other dosas, it does not require a long fermentation process as it uses semolina.
Pesarattu
Pesarattu is a staple in Andhra cuisine. Instead of rice, this dosa is made with green gram and is eaten with ginger chutney. It offers a distinctly different flavour and texture.
Set dosa
Set dosa are usually soft and thick, and come in sets of two or three dosas stacked up. They are much softer and fluffier than most other types of dosas.
Neer dosa
A speciality of the coastal parts of Karnataka, Neer dosa is very thin and soft. They complement any chutney or curry dishes perfectly.
Cheese dosa
The cheese dosa is a hit with kids, but not just them! It is the same dosa base, topped with loads of melting cheese, and often some sauces or veggies too.
Onion uttapam
While not exactly a dosa, onion uttapam uses a similar batter. This dosa is loaded with onion and vegetables, giving it a thickness similar to that of an Indian pancake.
Final note
Dosas can be changed up to taste with hardly any change to the basic method, meaning you can adapt them and create entirely new flavours without having to go anywhere else for ingredients or a recipe. You can start with the classic Pesarattu and work your way to cheese dosa; the world of dosa flavours is endless.
