Dosas are arguably the most versatile south Indian meal. They can be eaten for breakfast, dinner or even for a quick snack. We’re all aware that this crisp, savoury pancake like dish is made from fermenting lentils and rice overnight – but, do we know of all the awesome types of dosas that actually exist? Let’s take a look at them!
1. Neer Dosa
Neer dosa is a traditional Karnataka delicacy that is made with a runny rice batter. It’s name literally translates to ‘watery’ dosa. Unlike the regular dosa, the neer dosa doesn’t require much time to ferment. Grated coconut is also added to the batter to bring out an aromatic flavour. Neer dosas are best paired with a thick tamarind based gravy that can either have meat or veggies.
Picture courtesy: Siri’s Food
If you’re looking for a nutritious, healthy way to savour your dosas then this is your best bet! This dosa is made from a green gram lentil, coriander leaves, chillies, onions and rice batter (popularly known as mung beans). Colloquially referred to as “pesarettu” in Andhra Pradesh and Telangana, it is best paired with a spicy coconut chutney.
3. Rava Dosa
A crunchy spiced dosa, rava dosa is made using semolina, rice flour and all purpose flour. What makes it special is that the batter is flavoured with salt, asafoetida, chopped ginger, roughly pounded black pepper, cumin seeds, green chillies, onions and curry leaves. Served with a douse of ghee, rava dosa is best eaten on its own or with a tomato-onion chutney.
4. Ragi Wheat Dosa
Picture Courtesy: Sailu’s Food
Another healthy way to eat dosa, the ragi wheat dosa is made from a ragi, wheat and buttermilk batter that is left to soak overnight. The batter is then flavoured with salt, finely chopped onions and green chillies. This dosa is usually paired with a thick sambar loaded with veggies.
5. Khali Dosa
Picture courtesy: Youtube
A sharp contrast to the other dosas, khali dosas are soft and fluffy. The batter consists of raw rice, flattened rice or poha and fenugreek seeds which is left to ferment overnight. What gives it its shape and consistency is when it’s time to cook the dosa, it is poured over a well oiled, heavy bottomed skillet and a lid is placed over it allowing it to be steam fried over high heat. Khali dosas are popular in Karnataka and are eating with a spicy potato based gravy called sagu.
6. Sarva Pindi
Picture courtesy: Amma Cheppindi
This traditional pancake from Telangana is eaten as an evening snack. Split bengal gram is soaked for an hour and then mixed with rice flour, chopped onions and chillies, ginger-garlic paste, cumin seeds, salt and oil. It is then pressed over a flat skillet and fried till crisp. Sarva pindi can be eaten on its own or with a spicy red chilli pickle.
7. Muttai Dosa
Picture courtesy: Mye’s Kitchen
Popular in Tamil Nadu as an evening snack, the egg dosa or muttai dosa is made with a regular dosa batter poured over high skillet and an egg is laden over the dosa and steam cooked. Egg dosa is best eaten with molaga podi or spice powder.
Picture courtesy: Niya Prakash
A traditional Kerala breakfast item, appams are made with coconut milk, grated coconut, toddy and rice flour. The batter is poured over a small appam-wok that’s been greased lightly with coconut oil and spread around by turning the wok in circular motions. A lid is then placed on top of the wok allowing it to cook. Appams are best eaten with stew or brown chickpea curry (colloquially known as kadala curry).
These conclude our list of different types of dosas, which one’s your favourite? If you’re craving dosas but you don’t really wanna go out, simply head over to Swiggy and let us bring them to your doorstep!