Unique dosa varieties you should absolutely try

The dosa, a fermented crêpe made from rice and black gram lentils, is a cornerstone of South Indian cuisine. While the Masala Dosa is the global ambassador of this dish, the culinary landscape has expanded into a diverse world of textures, grains, and "fusion" fillings. (Source: Photo by unsplash)

Ghee Roast Dosa: Famous in the coastal town of Mangaluru, this dosa is roasted generously in aromatic ghee until it becomes golden and extremely crispy. Its rich flavour and crunch make it a favourite among dosa enthusiasts. (wikimedia commons) (Source: Photo by unsplash)

Neer Dosa: Originating in Karnataka, Neer Dosa is known for its delicate, lace-like texture. Made from a watery rice batter without fermentation, it turns soft and light when cooked. It’s usually served with coconut chutney or chicken curry. (wikimedia commons) (Source: Photo by unsplash)

Pesarattu: A protein rich dosa made from green moong dal, Pesarattu comes from Andhra Pradesh. It has a slightly earthy flavor and is often paired with ginger chutney or stuffed with upma to create the famous MLA Pesarattu. (wikimedia commons) (Source: Photo by unsplash)

Ragi Dosa: Ragi Dosa is made using nutritious finger millet flour and is popular in Karnataka and Tamil Nadu. It has a slightly nutty taste and is often enjoyed by those looking for a healthier dosa alternative. (wikimedia commons) (Source: Photo by unsplash)

Set Dosa: Unlike the usual crisp dosa, Set Dosa is smaller, fluffier, and served in a set of two or three. It’s soft and spongy in texture and typically paired with vegetable saagu and coconut chutney. (wikimedia commons) (Source: Photo by unsplash)

Cheese Dosa: A street-food favourite, Cheese Dosa blends traditional flavours with a modern twist. Melted cheese is spread across the crispy dosa, sometimes combined with masala potatoes or vegetables, creating a rich and indulgent version loved by younger foodies. (wikimedia commons) (Source: Photo by unsplash)