Dosa is a much-loved dish in India. From South India, these thin savoury crepes have won worldwide hearts. As the traditional dosa, which requires hours of soaking and fermenting of rice and lentils, is a favourite, modern cuisine has seen to it that we also have instant versions and creative fusion recipes. In over a hundred varieties, as you will see all over the country, what makes dosa fun is that you get to play around with flavours, textures, and health benefits.
Traditional Favorites
- Plain Dosa
The base of all variations is the plain dosa, which is a golden, crispy crepe made from fermented rice and black gram (urad dal) batter. We spread it thin on a hot griddle and cook with oil or ghee, which in turn brings out the beautiful and authentic flavour. It is best had hot with fresh coconut chutney and piping hot sambar.
- Masala Dosa
As a popular variation, the masala dosa takes a basic crepe and elevates it with a savoury potato filling. That filling which we know as aloo masala is made by tempering fried potatoes with onions, mustard seeds, ginger, green chillies, and turmeric. Rolling this golden crepe up with the flavorful potato mix makes for a very comforting meal.
- Neer Dosa
Originating from the coastal areas of Karnataka, near which means water, describes very well the consistency of this special batter. Made up of just soaked rice, water and salt, it does away with the fermentation process. The result is a crepe that is very thin, very soft, and very light, which pairs great with spicy coconut-based curries.
Rich and Flavorful Regional Classics
- Mysore Masala Dosa
For those into bold flavours, this version is what you’re looking for. Though similar to a traditional masala dosa, it has a different inner layer of very red chutney made of garlic, red chillies, and fried lentils. That which permeates the potato filling and gives it a unique aromatic heat.
- Benne Dosa
From the city of Davanagere, which is also the origin of the word, which means butter. We have included puffed rice in the batter, which in turn gives a very flaky inside while maintaining a crisp outer layer. Cooked with an abundance of that which is fresh and aromatic, the dish provides a very rich and indulgent experience.
Health-Conscious Alterations
- Ragi Dosa
Ragi (finger millet) dosa is a great choice for those looking for a nutritious alternative. You can prepare a quick version by mixing ragi flour with yoghurt and water, or go for the traditional method of fermenting the grain with your regular batter. Also, it is a great option for blood sugar management and steady morning energy.
- Oats Dosa
Oats incorporated in the dosa format gives a contemporary spin to breakfast. For this instant and non-fermented version, grind the whole oats into a fine powder and whip them with water and spices. Chopped onions, green chillies, and grated carrots are added for better texture and nutrition.
Quick and Fusion Delights
- Cheese Dosa
In the style of the West, we’ve put a modern spin on traditional South Indian dishes, and what we have is the cheese dosa, which is a hit with the kids. We use shredded mozzarella, cheddar, or just slices of cheese, which we put on the crepe as it cooks, and by the time it’s done, the cheese has that melt-in-your-mouth quality. Also, we top it off with oregano or chilli flakes, which turns it into a great pizza and dosa combination.
- Beetroot Dosa
If you wish to add some vibrancy to your dining table, try this. We blend in fresh beetroot puree into the regular dosa batter. What we get is a beautiful pink colour and also a very subtle natural sweet taste, which is also a great way to include some vitamins and provide a few essential nutrients to young eaters.
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