9 traditional South Indian dosas to enjoy for breakfast

When it comes to South Indian cuisine, dosa is one of the most popular dishes, made from a fermented batter of rice and urad dal (split black gram). It’s a thin, crispy pancake that’s cooked on a griddle until golden and crunchy. Dosa is typically served hot with chutney and sambar (a spicy lentil soup), making it a delicious and wholesome meal or snack. Take a look at some of the most popular varieties of dosas one can try at home.

It is the classic, crispy crepe-like dosa made from fermented rice and urad dal batter, and is best served with chutneys and sambar.

As the name suggests, this dosa is stuffed with a spiced potato filling, and is a favourite for its flavorful and hearty combination.

As the name suggests, this dosa is made with semolina (rava), rice flour, and spices. It is thin, crispy, and quick to prepare without fermentation.

It is soft and fluffy and is served in sets of two or three, often paired with vegetable saagu or chutney.

This one is made with sooji and is topped with chopped onions and green chilies. It is very crunchy and tastes best with sambar and onion and garlic chutney.

This variety of dosa is made with green gram-based dosa, native to Andhra Pradesh, and is packed with protein and is often served with ginger chutney.

This dosa is slightly spicy and is flavoured with red chili paste and Chettinad spices, perfect for those who love bold flavors.

It is a delicate, lacy dosa made from rice batter, originating from Karnataka, served with coconut chutney or jaggery syrup.

This dosa is made from a mix of lentils and rice and is thicker as compared to other varieties. It is protein-rich and makes for an ideal filling breakfast best served with coconut chutney.

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