As the nutrition experts say, you should always start your day with healthy breakfast. It really helps in rejuvenating and energizing our body for the long day of work.
Fortunately, we have so many dosa varieties in India, which are simply perfect to break the fast in morning. So, what are some of the best varieties of dosas?
Well, here’s the ultimate list of different types of dosas for you. I’ve tried to include most of the traditional as well as modern varieties in this post. I hope you like them. Enjoy!
Delicious Dosa Varieties for Indian Breakfast –
Tip: If you want to make perfect dosas at home, you should read this article on Dosa Batter Ratio. It will greatly help you make restaurant style crepes in a healthy way.
1. Sada Dosa
Sada Dosa, sometimes also called as Plain dosa, is one of the healthiest types of Indian crepes. So, if you don’t feel like munching on spicy stuffed dosas, I think it can be a great option for your breakfast.
Here’s a quick recipe –
- Prepare a batter with all the ingredients i.e. Rice, Urad Dal, Fenugreek Seeds, Salt, and Water.
- Heat your dosa tawa on medium-high flame and pour the batter.
- Spread it evenly in round shape.
- Add some oil on the edges and center of the dosa and let it cook.
- As per your desired crispiness, check the color and texture of the dosa.
- Take it off the flame and serve with chutney, sauce or sambar.
This is the basic recipe of Sada Dosa. You can, of course, make it more interesting with different pulses.
2. Butter Dosa
Butter Dosa is actually a treat to the eyes and taste buds. Its crisp brown-red color and rich divine taste give you the feeling of enjoying royal food at home.
How to prepare the Butter dosa variety –
- Prepare Sada dosa as shown above.
- When it’s cooking, add a tablespoon of butter in the center and spread across with spoon.
- Let it cook for some time, and then remove it to a plate.
Serve it with sauce or chutney.
3. Cheese Dosa
In case you like Cheese more than Butter or Ghee, simply grate it on the dosa surface and you’re done.
If you like spicy dosa, you can also spread the Schezwan sauce or Momos chutney on your dosa.
4. Paper Dosa
Paper dosa is a simple variation of Plain dosa. This variety of dosa is known for its crispy texture, as it’s generally made with evenly spread thin batter on hot tawa.
Here’s the technique behind this special dosa –
- Firstly, you have to remove the excess batter as soon as you spread it across the pan. Use a thin metal spatula to get rid of the batter.
- Secondly, you should allow it to cook much longer than usual dosas, which will help bring the right crispiness to your Paper dosa.
Follow these two easy cooking tips and you will not look back again.
5. Neer Dosa
Whenever there is a fish curry at home, I like to savor it with soft and fluffy Neer dosas. These dosas absorb the curry juices so well that you don’t have to put extra efforts to chew them.
Since these are a kind of unique dosas, the preparation process is also a bit different from regular ones. Read the following quick recipe to know more about them –
- Prepare your dosa batter and add water till it gets Butter Milk like thin consistency.
- Heat up the pan on medium-high flame.
- Mix the batter thoroughly with a ladle and pour it into the hot pan. (Don’t worry about air gaps on the surface.)
- Cover it with the lid for a couple of minutes depending on your flame.
- Remove the lid and let it cook further till it leaves from the edges.
- Gently fold it on the pan’s surface using a spatula and serve with any of your favorite accompaniment.
Tip – For Neer dosa or similar dosa varieties, you should use well-seasoned dosa pan or cast iron tawa. It will give you fantastic results without too many hassles.
6. Masala Dosa
This is an all-time classic stuffed dosa in the history of South Indian cuisine.
Nowadays, Masala dosa has become so popular in the country that food stall owners and chefs have started experimenting with unusual stuffings. I’ve tried to share these varieties below. So, don’t forget to check them out.
Let’s learn to make delicious masala dosa in three steps –
- Make the mashed Potato Sabzi in a heavy bottom pan and keep aside.
- Get the dosa batter and spread it on the hot tawa.
- Add some cooked Potato Sabzi mixture on top of the dosa. Spread evenly if you want and add a little bit of oil on its edges and center.
That’s it! When it’s cooked, make a nice roll with the help of a spatula and serve it with coconut chutney and Sambar. You can also serve it with spicy Vada Pav chutney.
7. Rava Dosa
For those who’ve busy schedule and still want to enjoy dosas, Rava dosa is certainly the best instant type of dosas. It doesn’t need any longer preparation time.
Its instant batter takes just about 5 minutes for the preparation, and then you can dish out as many Rava dosas as you want. Here’s how to do it –
- Prepare the batter with Rice Flour, All Purpose Flour, Semolina, Salt, and Water.
- Mix it well and heat up the Tawa on medium-high flame.
- Pour the batter and let it cook under the lid for a few minutes.
- Remove the lid and add some oil on the edges.
- When the dosa starts leaving edges, take it out on the plate and serve.
Now, this is the standard recipe for all its variations. You can easily make many different varieties out of it.
8. Rava Masala Dosa
As you can guess from the name, it’s not much different from Masala dosa. You have to stuff the same masala mixture in your Rava dosa and it will be done.
If you want to try it out, you can also add your own stuffings instead of typical potato masala stuffing. It will be a good change for your taste.
9. Onion Rava Dosa
As compared to plain Rava dosa, people generally prefer it in Onion-style i.e. Onion Rava Dosa. When you add the chopped onions and some chilies in the preparation, it greatly enhances the overall taste.
Follow these steps to get the perfect Rava dosa each time –
- Prepare Rava dosa batter and keep aside.
- Heat up the pan and add chopped onions and chilies on it.
- Then, pour enough batter on top of them and cook under the lid.
- After a couple of minutes, remove the lid and cook further till you get the crisp brown color to your dosa.
- Take it off when it’s done.
Tip – It’s better to cook the chopped onion pieces before pouring the batter on tawa. If you put them in the batter itself, you will need to stir it every time.
10. Mysore Masala Dosa
This is my favorite dosa! I absolutely love the taste of Mysore Masala dosa, which comes from special masala/chutney applied to the dosa surface.
Wanna know how to make this secret Mysore masala chutney? Check it out –
- Get a grinder and add the red chilies, chopped onion, ginger-garlic pieces, roasted chana dal, salt and water in it.
- Grind these ingredients into a fine paste.
- Use this freshly made chutney on the dosa surface.
Everything else is exactly similar to conventional masala dosa, but this chutney will take your dosa to a new level altogether.
11. Schezwan Dosa
How about a Schezwan dosa for the quick snack?
If you like Desi-Chinese delicacies, you’d also want to try out this interesting variety of dosa. Its preparation method is quite easy and you can make it without any expensive ingredients.
All you need is the good old Schezwan sauce, which can be made at home as well.
Schezwan dosa preparation method –
So, if you have this sauce ready, prepare the plain dosa as you normally do and spread the spicy sauce over its surface along with some oil. That’s it! Cook the dosa and take it out when it’s ready to serve.
12. Palak Dosa
Similar to Schezwan dosa, you need only one ingredient to make this dosa i.e. Spinach Pureé.
Get some fresh Palak leaves and pureé them. Then, use it to apply on the dosa surface while cooking.
You can also mix this pureé with batter to get the light green colored dosa. I think kids will love this type of dosa.
13. Tiranga Dosa
Tiranga or Tri-color dosa could be a fun way to explain kids about our Indian national flag.
So, this is how you can try making it for them –
- Make the regular dosa batter and divide it into three different sets.
- Transform 1st into Orange color using Red chili & desiccated coconut paste.
- Transform 2nd into Green color using Palak pureé, and keep the 3rd one as it is, of course!
- Spread the batter on hot tawa as per our flag’s color order and follow the usual cooking procedure.
Note – Tiranga dosa may not look like an actual flag, so don’t be disappointed if you don’t get it. It’s more like an artistic representation and fun experiment for kids.
14. Soya Dosa
Soya dosa is another wonderful option to start your day with healthy food.
It can be made in two different styles. Here’s the method for instant dosa –
- Mix Rice flour, Soya flour, Urad Dal flour, Salt and Water in appropriate proportion and make the batter.
- Prepare dosas in Rava dosa style as mentioned above.
Alternate method: Prepare fermented batter by soaking the lentils for 6-8 hours in water. When it’s ready, start making your perfect Soya dosas.
15. Ragi Dosa
This Calcium-rich dosa can be very beneficial to the kids as well as adults. Its preparation method is very similar to instant Soya dosa.
So, just include the Ragi flour in place of Soya flour and you’ll have your Ragi dosa batter prepared for dosa making.
16. Oats Dosa
Oats dosa is another healthy version of instant dosa. It can be made with only two flours i.e. Rice flour and Oats flour.
In order to prepare this crepe at home, you will need to follow the Rava dosa or Neer dosa recipe and it’ll come out nicely.
17. Oats Masala Dosa
In this variation, you will have to spread the potato masala mixture or any other mixture on dosa surface and roll it in regular dosa style.
You can use fresh green veggies instead of Aloo masala to make it more nutritious for breakfast.
18. Coleslaw Dosa
How about using the Coleslaw stuffing in a dosa? Have a look at this special variety –
- Make the Coleslaw with Cabbage, Carrots, Mayonnaise, Salt and Black Pepper powder.
- Now, prepare the plain dosa on hot tawa and add the Coleslaw mixture on it.
- Cook it for a few minutes and remove from the flame. Serve it with Ketchup or hot sauce.
19. Noodles Dosa
This is another Chinese food-inspired version of dosa where you can pretty much serve Hakka Noodles inside a dosa.
Take a look at the basic recipe steps –
- Boil some instant noodles and keep them aside by brushing a little bit of oil.
- Prepare plain dosa on the tawa and add shredded Cabbage, Capsicum juliennes, Carrots juliennes, Salt and Black Pepper Powder. Cover it with lid for 1-2 minutes.
- Add the Noodles, Soya sauce, Chilli sauce and Vinegar on it and mix all ingredients together.
- Remove the Noodles dosa when it’s done.
If you want to make it more interesting, you can add other ingredients like Chicken Tikkas, Prawns and Veg. Balls in it.
20. Spring Dosa
For this dosa, you need to cook the above veggies separately instead of placing them directly on the dosa surface. So, I’ll share the steps to make the Spring Dosa stuffing.
- Heat some oil in a wok on medium flame.
- Add the sliced Onions, Capsicum juliennes, Shredded Cabbage, Carrot juliennes, Pepper powder, and salt.
- Toss these vegetables for a couple of minutes. Then, add the Soya sauce and Schezwan sauce in it and mix well.
- Cook for a minute more and take it off the flame.
Done! Now, you may use this stuffing in your Spring dosa.
21. Sprouts Dosa
Wanna try protein-rich dosa? Do check out this dosa variety prepared with different sprouts –
- Get the Sprouts, Soaked rice, chopped Green Chilli, Ginger-Garlic, Salt, and Water in a grinder and make a fine paste out of it.
- Add some more water if needed and start making dosas on the hot pan.
Note – This dosa can also be made with rice flour and gram flour.
22. Pesarattu (Green Gram Dosa)
If you can’t find any other healthy ingredient for dosa, just use the Green Grams!
The following steps should help you get the idea of its preparation method –
- Grind soaked Green Gram, Ginger-Garlic Paste, and Green Chillies together and make a nice paste out of it.
- Mix this paste with Rice Flour, Salt, Pepper Powder, Asafoetida, and water.
- Prepare a slightly thicker dosa batter.
- Make dosas on the hot pan.
Note – You should cook this dosa on both the sides.
23. Wheat Dosa
Don’t feel like eating Chapatis or Fulkas? You can make Wheat Dosas for a change!
Follow these steps to make this dosa –
- Mix Wheat Flour, Rice Flour, Asafoetida, Cumin Seeds, chopped Green Chillies, Salt, and Water.
- Make a thin batter like Buttermilk.
- Prepare dosas with the help of this batter.
24. Paneer Chilli Dosa
Paneer Chilli stuffing tastes quite amazing with dosas. If you haven’t tasted it yet, I think you should follow the given recipe.
Check out its preparation method –
- Prepare Chinese-style dry Paneer Chilli in a wok.
- On the other hand, make a plain dosa on the tawa.
- Use the Paneer Chilli mixture to spread on the dosa surface.
- Cook the dosa for another minute or so and serve hot.
Serve the Paneer Chilli dosa with Schezwan sauce and Hot Chilli sauce.
25. Pav Bhaji Dosa
Don’t know what to do with remaining Pav Bhaji? Try Pav Bhaji dosa for snacks!
Steps to follow –
- Prepare a plain dosa as mentioned above.
- When it’s getting ready, add the Pav Bhaji mixture, finely chopped Onions, chopped Coriander Leaves and Butter cube on it.
- Once cooked, fold the dosa and serve hot.
Tip – For kids recipe, you may also grate some cheese instead of butter.
26. Manchurian Dosa
Did you even think of using Manchurian in a dosa?
Well, here’s another Chinese dosa variety, which is quite popular on the streets of Mumbai –
- Prepare Veg. Manchurian in a pan.
- Make plain dosa on a hot tawa and pour some Manchurian soup on it using a small spoon.
- Then, add the Manchurian balls, shredded Cabbage, Beetroot juliennes and Carrot juliennes in it.
- Cover it with the lid and cook for a couple of minutes.
- When it’s cooked, roll the dosa out on a plate and serve with Chinese sauces.
Tip – If you want crispy dosa, you can use Schezwan Chutney in place of Manchurian soup.
27. Chop Suey Dosa
Just like Hakka Noodle Dosa, you can make this Chop Suey Dosa for kids. So, do take a note of these basic preparation steps –
- Make a dosa on a medium-hot pan.
- Add the Fried Noodles and Vegetable Mixture on it. Let it cook for a couple of minutes more.
- Fold the dosa gently and serve with chutney or sauce.
28. Mexican Dosa
Although Mexican food is not as popular as other cuisines in India, you can definitely make use of Burrito stuffing in crepes. You can surprise everyone by serving this dosa.
For the cooking procedure, please go through these steps –
- Prepare Burrito-like filling with available ingredients and set it aside.
- Make a plain dosa and spread this filling on the top surface.
- Cook the dosa till it gets crisp brown.
- Serve it with Mexican salsa.
29. Varai Dosa
If you feel like preparing a dosa during Vrat or fasts, you should definitely think of making Varai dosa. It will be a good option to satisfy your cravings on such days.
Here’s the simple preparation procedure –
- Soak Varai/Samai in water for 4-5 hours.
- Grind the soaked Varai, Boiled Potato to get the fine paste.
- In a bowl, add the Cumin Seeds, Chopped Green Chillies, Varai-Potato Paste, Salt, and Water. Mix it well for Rava Dosa like consistency.
- Make dosas in the same style.
30. Multigrain Dosa
For a great Sunday breakfast, this Multigrain Dosa and hot Sambar can be a mouthwatering combination.
Follow these steps to prepare this healthy dosa –
- Soak Rice, Urad Dal, Toor Dal, Moong Dal, Masoor Dal and Fenugreek seeds in water for 4-5 hours.
- Grind these ingredients along with soaked Red Chillies, Ginger-Garlic, Salt and Hing (Asafoetida) and make a fine paste.
- Add some more water in it and start making dosas with this batter.
Note – You can shape these dosas in your style i.e. Adai style or thin & crispy plain dosa style.
31. Chettinad Dosa
Chettinad cuisine lovers, here’s your dosa with authentic spicy masala –
- Soak Rice, Urad Dal, Chana Dal, Fenugreek Seeds in water for 4-5 hours.
- Grind these ingredients to get the fine paste.
- Grind Onion, Red Chillies, Cumin Seeds, Black Pepper Seeds together.
- In a bowl, add both the pastes, grated Coconut, salt, and water.
- Heat the pan on medium-high flame and make your Chettinad dosas.
32. Carrot Dosa
Carrot is a well known healthy vegetable. It has so many health benefits for our body.
You can make use of carrots in a dosa for quick and nutritious breakfast. Check the preparation steps below.
- Grind soaked Red Chillies, chopped Carrots, soaked Rice, soaked Flattened Rice, soaked Urad Dal, Water and Salt together.
- Use this paste to make crispy orange colored Carrot Dosa.
If you don’t want to grind Carrots, you can grate them and spread along with Green Chillies while making the dosa.
33. Vegan Dosa
Vegan diets have become very popular in recent years. So, I thought I should also share a Vegan dosa recipe with you.
Have a look at the recipe steps below.
- Soak Quinoa, Urad Dal, Chana Dal and Fenugreek Seeds in Water for around 4 hours.
- Grind them to a fine paste.
- Add some grated Carrot and Beetroot in this paste along with Salt and Water. Mix them well.
- Make your Vegan dosas the hot pan and serve with any Chutney.
34. Pizza Dosa
Craving for a homemade pizza? Well, you can try out this unique Pizza dosa to satisfy your taste buds.
Preparation steps –
- Prepare Spicy Pizza sauce and keep aside.
- Make a dosa on hot tawa using dosa batter.
- Spread the Pizza Sauce, Boiled Corns, Chopped Olives, Chopped Jalapeños and Chopped Capsicum on it.
- Grate some Mozzarella Cheese and sprinkle Salt, Oregano and Chilli Flakes on it. Cover it with the lid for a minute.
- Remove the dosa and serve it with Tomato Ketchup.
35. Corn Dosa
In case your kids don’t like Corn, this dosa can certainly help them enjoy it in a different form. Do follow these recipe steps and make your tasty Corn dosas –
- In a blender, get some Boiled Corns, Chopped Onion, Ginger-Garlic pieces, Peppercorns, Green Chilli, Soaked Moong Dal, Soaked Flattened Rice and Salt.
- Blend these ingredients and make a smooth paste for the dosa batter.
- In this paste, add some Rice flour and Water, and mix well.
- Start making Corn dosas with the help of this batter.
36. Sweet Coconut Dosa
Generally, you will find this special dosa variety in Maharashtrian households. They make this dosa with sweet coconut stuffing called Puran, which is also used in steamed Modaks.
This dosa is popularly called as Saat Kapyache Ghavan in the Marathi language. I think it roughly translates to seven-fold dosa.
Let’s learn the steps to prepare the sweet coconut dosa (one-fold type) –
- In a hot pan, add the Jaggery and some ghee.
- When Jaggery starts melting, add the desiccated Coconut, Roasted Poppy seeds, few Munakka and crushed Cashew nuts in it.
- Cook for 5-6 minutes and then take it off the flame.
- Prepare a Neer dosa with Rice flour batter.
- Once it’s half-cooked, spread the stuffing on half portion.
- When it’s done, fold the blank side on top of other side and serve.
37. Egg Dosa
For a mixed instant breakfast, I think Egg dosa can be a great choice. There are two ways through which you can make this interesting dosa i.e. Half fry version and Scrambled egg version.
Half fry style – Spread the dosa batter on hot Tawa and add some oil/butter on top of it.
- Break an egg in the center and sprinkle Salt, Pepper Powder and Red Chilli powder on it.
- Cover it with lid for a minute or two.
- Flip the dosa if you want and remove when it’s done.
Scrambled eggs style –
- Prepare scrambled eggs in a pan and keep aside.
- Prepare dosa and put the scrambled eggs on it.
- Add some butter or mayo if you like and cook for a minute or two more.
- Roll the dosa and take it off the flame.
38. Masala Chicken Dosa
Note – Chicken takes a lot of time to cook, so it’s better to prepare the chicken masala separately for this dosa.
- Cook a plain dosa on medium-high flame.
- Apply some butter on its surface and add the Masala Chicken on it.
- Add the Chopped Coriander and Lemon Juice on it.
- Fold the dosa in half and serve with Chutney.
39. Prawns Dosa
Prawns don’t take much longer to cook. So, you can take it as a plus point and use them for making tasty Prawns dosa.
Here’s how to do it –
- Marinate Prawns with Red Chilli Powder, Turmeric Powder, Yoghurt, Coriander Powder and Salt for 15-20 minutes.
- Make slightly thicker dosa with the batter.
- Spread the Marinated Prawns on the dosa surface and drizzle some oil on it. Cover it with the lid.
- Flip the dosa and press gently on the cooking surface.
- Serve your Prawns Dosa with Coconut Chutney.
40. Mutton Kheema Dosa
Have some leftover Mutton Kheema from last night? Use it for this non-veg dosa variety!
- Cook Onion-Tomato masala base in a wok and add Mutton Kheema in it.
- Sprinkle some Garam Masala Powder, Dry Mango Powder and Mutton Masala Powder on it and cook nicely.
- Prepare a dosa using dosa batter.
- Spread the Mutton Kheema Masala on top of the dosa surface.
- Remove it when it’s done.
As you can see, there is no limit to creativity in the kitchen. You can make as many dosa varieties as you want with some special skills and a creative mind.
I wanted to add a few more variations in this post, but I’ll keep them for some other post. Till then, I hope you enjoy these varieties of dosas at home.
Over to you –
What’s your favorite dosa variety? Do let me know in the comments below.