Paneer Dosa
A fermented rice-lentil crepe folds around spiced paneer instead of potato, and the cheese holds its shape as separate cubes because acid, not rennet, is what set it.
Dosa
Mysore Masala Dosa
Dosa spread with red chutney (chili-based), then filled with potato masala—spicier than regular masala dosa.
Masala Dosa
Dosa filled with spiced potato masala (potatoes, onions, mustard seeds, curry leaves, turmeric), served with sambar and coconut chutney.
Ghee Roast Dosa
Dosa roasted in generous ghee until extra crispy, often with spicier potato filling.
Egg Dosa
A raw egg cracked onto a fermented rice crepe at the one second the underside sets, smeared thin so it cooks into the surface as a skin, not a filling. A South Indian griddle move off the cart.
Chicken Dosa
A fermented rice-and-lentil crepe, spread lacy and gold, asked to do a bread's job for a meat it was never built to hold. The dosa is centuries old; the chicken inside it is recent and undatable.
