By Afiur
November 03, 2025
A crisp rice‑urad dosa wrapped around a mildly spiced potato masala, often with ghee for aroma. You’ll see it everywhere from Udupi tiffin rooms to big city cafes.Image Source: iStock
An instant dosa made without fermentation using semolina (rava/sooji), rice flour, and maida, poured thin so it turns lacy and very crisp.Image Source: iStock
A soft, delicate white crepe made from soaked rice ground very fine with lots of water; no fermentation, often served with coconut chutney or chicken/fish gravies.Image Source: iStock
Small, thick, soft dosas served in a set of two or three; batter often includes a bit of poha/curd for extra fluff. Great with vegetable saagu and chutney.Image Source: iStock
A vibrant green dosa made from soaked whole moong (green gram), often paired with upma inside (pesarattu‑upma) and ginger chutney.Image Source: iStock