Dosa

Thick, soft, spongy dosa served in sets of 2-3, like small pancakes.

Crispy dosa made with semolina (rava/sooji), crispier texture than regular dosa.

Dosa spread with gun powder (podi—spiced lentil powder), ghee.

Dosa without filling, served with chutneys and sambar.

Extra-thin, crispy, large dosa—paper-like texture.

Dosa filled with spiced paneer.

Rava dosa with onions.

Dosa with chopped onions scattered on surface while cooking.

Thin, soft, rice-based dosa (neer means water); lacy appearance, served with chutney.

Dosa spread with red chutney (chili-based), then filled with potato masala—spicier than regular masala dosa.

Dosa filled with spiced potato masala (potatoes, onions, mustard seeds, curry leaves, turmeric), served with sambar and coconut chutney.

Dosa roasted in generous ghee until extra crispy, often with spicier potato filling.

Dosa with egg spread and cooked on top.

Fermented rice and lentil crepe; crispy, thin, slightly sour. Base for many fillings. Karnataka, Tamil Nadu, Kerala, Andhra all have vers...

Dosa with spiced chicken filling.

Dosa with cheese filling or cheese sprinkled inside.

Butter (benne) dosa from Davangere; thick, soft, cooked with lots of butter.