7 Varieties of Dosa to Make at Home

Dosa is an indispensable South Indian staple. Every bite of the thin, wafer-like crepes filled with flavourful masalas presents a wide array of flavours to your palette.

Typically, dosas consist of crepes made from fermented rice and lentils, accompanied with sides such as sambar, which is a tangy lentil soup, and chutney.

Most of the time, dosas are filled with a dry spiced vegetable curry, one of the most popular being potatoes.

One thing which is great about the popular snack is that they are versatile.

The contents and the condiments can change. The type of dosa can also change, meaning that there is something to suit everyone.

We look at seven varieties of dosa to make at home.

Neer Dosa

Neer dosa is a traditional delicacy from the southern state of Karnataka.

The word ‘neer’ literally means water so the batter is thinner than usual. It is made with rice and the result is a thin, crisp dosa.

Unlike other variations, this type requires less time for soaking and fermentation.

Ingredients

• 1 cup masuri rice
• ½ cup coconut, grated
• 1 tsp salt
• 2½ cups water

Method

1. Place the rice into a pot of water and leave to soak for around six hours.
2. Once done, drain the water completely and transfer the rice to a blender. Add the coconut and blend into a smooth paste.
3. Add the salt and water. Mix well until the batter reaches a watery consistency.
4. Meanwhile, heat a tawa. When hot, carefully pour the batter. Cover and cook for one minute. Once it has cooked, fold it and serve with mint or coconut chutney.

This recipe was inspired by Hebbar’s Kitchen.

Rava Dosa

Rava dosa is a popular breakfast dish from the south of India and is made from semolina and rice.

It is wafer-thin and is considered to be one of the easiest variations to make.

Unlike other recipes, this one does not require the batter to be fermented overnight. It can be prepared in less than one hour.

Ingredients

• ½ cup semolina
• ½ cup rice flour
• ¼ cup all-purpose flour
• 1 Green chilli, finely chopped
• 1 tsp cumin seeds
• ¼-inch ginger, grated/finely chopped
• 6 Curry leaves, chopped
• 2 tbsp coriander leaves, finely chopped
• 2½ cups water
• 1 Onion, finely chopped (optional)
• Oil
• Salt to taste

Method

1. In a large bowl, add the semolina, rice flour and all-purpose flour. Add the salt and two cups of the water. Mix well until there are no lumps.
2. Add the cumin, green chilli, ginger, curry leaves, coriander leaves and onion.
3. Mix well until the batter reaches a buttermilk-like consistency. Add more water until it reaches the required consistency.
4. Cover and leave the batter to rest for 20 minutes.
5. Heat a non-stick skillet. When hot, pour a ladle of the batter into it in a circular motion. Pour until it covers the centre. Ensure that there are some holes to allow steam to escape.
6. Pour half a teaspoon of oil around the edges and cook for two minutes until crispy. Flip the dosa over and cook for a further minute.
7. Once done, transfer it to a plate and serve with chutney.

This recipe was inspired by Food Viva.

Set Dosa

This type of dosa is popular in Karnataka but what makes it different from other varieties is the soft texture and the distinct holes.

This happens due to the addition of flattened rice into the batter. Normal dosa recipes do not contain flattened rice.

It is a delicious breakfast option which promises to be filling to all those who eat it.

Ingredients

• 2 cups Idli rice
• ½ cup whole white urad daal
• 2 tsp fenugreek seeds
• 1 cup flattened rice
• 2 tsp salt

Method

1. Soak the Idli rice and flattened rice in a bowl. In another bowl, soak the fenugreek seeds with the urad daal. Leave both to soak for at least six hours. Once done, drain them completely.
2. Grind the urad daal into a smooth batter. At the same time, add enough water so that it becomes a smooth batter. Pour into a container.
3. Meanwhile, grind the rice into a paste, adding enough water so that it becomes a thick batter.
4. Combine both batters and add salt. Set aside for 12 hours so that it ferments.
5. Once it has risen, stir a little to combine through.
6. Heat a skillet until hot then pour a ladle of batter into it. Cover with a lid and let it cook for a few minutes.
7. When the top of the dosa has steamed and cooked through, remove from the skillet and serve with assorted chutneys.

This recipe was inspired by Archana’s Kitchen.

Cheese Dosa

Cheese dosa is one of the tastiest recipes to try out. It is one which you can make with leftover ingredients, including the batter.

This particular recipe uses leftover Idli dosa batter.

This dish is a fusion of Desi with Western flavours so it is no surprise that it is a popular street food option in major cities like Mumbai.

Ingredients

• 1½ cups Idli dosa batter
• 1 Onion, finely chopped
• 1 Tomato, finely chopped
• ¼ tsp black pepper, crushed
• 60g cheese, grated
• 3 Basil leaves, chopped
• 2 tsp dried oregano
• Butter/oil, as required

Method

1. Remove the batter from the fridge and bring it to room temperature.
2. Meanwhile, grease a skillet with oil and heat it up on a low flame. Once hot, pour a ladle of batter into the skillet and gently spread it.
3. As it cooks, add the onions and tomatoes. Sprinkle the herbs then evenly spread over the grated cheese.
4. Continue to let it cook while spreading butter or oil around the edges and on top.
5. Cook the dosa until it turns golden and the cheese has melted. Lift it up and fold over one side. Fold over the other side until both sides overlap.
6. Remove from the skillet and serve.

This recipe was inspired by Veg Recipes of India.

Adai Dosa

This type of dosa is made with various lentils and spices. For that reason, it is a healthy option to go for as it is packed with protein.

Other dosa recipes are thin as they are prepared with rice and urad daal whereas adai dosa is a denser variation.

This popular breakfast choice is best served alongside a plethora of chutneys.

Method

• 1 cup rice
• 1 cup Idli rice
• ¼ cup urad daal
• ¼ cup toor daal
• ¼ cup chana daal
• 2 tbsp moong daal
• A pinch of asafoetida
• A pinch of turmeric
• 1½ tsp fennel seeds
• 2 Red chillies
• 2 Onions, finely chopped
• 2½ tbsp garlic, finely chopped
• 2 tbsp coriander leaves, finely chopped
• 1 tsp oil
• Salt to taste

Method

1. Soak the rice and daals for around three hours. Once soaked, drain the water then grind with the red chillies and fennel until it becomes a coarse paste. Add the salt, turmeric and asafoetida. Mix well then set aside.
2. Add the onion, garlic and coriander and mix well. Pour a splash of water so that the batter is slightly thinner.
3. Heat a skillet then pour a ladle of batter. Spread it around the skillet and drizzle a little oil around the edges.
4. Cook for two minutes then flip and cook for another minute or until both sides are golden.
5. Once done, remove from the heat and serve with chutney.

This recipe was adapted from Sharmi’s Passions.

Wheat Dosa

This dosa recipe is for those who are looking for a healthier alternative or for those who do not have a lot of free time.

Wheat dosa has two main ingredients, rice flour and wheat flour. It is also flavoured with various spices to add levels of flavour to the dish.

With no time to ferment, this dish takes a matter of minutes so you will be able to enjoy them in no time.

Ingredients

• 1 cup wheat flour
• 1 cup rice flour
• 2 Green chillies, finely chopped
• A small piece of ginger, finely chopped
• 2 tsp cumin seeds
• Curry leaves
• Salt to taste
• 4 cups water
• Oil

For the Tempering

• 1 tsp oil
• ¾ tsp mustard seeds
• A pinch of asafoetida

Method

1. Place the wheat flour, rice flour, chillies, ginger, cumin, curry leaves and salt into a bowl and mix. Add the water a little at a time and continue to mix to ensure that there are no lumps.
2. In a small frying pan, heat a teaspoon of oil then add the mustard seeds. When it splutters, add the asafoetida then pour the tempered spices into the batter and mix well.
3. Heat a skillet on high. Once it is hot, reduce the heat to medium then pour a ladle of batter inside. Leave it naturally spread around the skillet.
4. Drizzle a little oil around the edges and on the dosa.
5. Cook until the bottom turns golden and the corners start rising. Flip over and repeat.
6. Once done, remove from the skillet and serve with tomato chutney.

This recipe was inspired by Padhu’s Kitchen.

Ragi Dosa

Ragi dosa is a delicious option to go for, however, it is one that some people may not be familiar with.

Ragi flour is finger millet powder and it is very healthy.

For those wanting to lose weight, Ragi is high in protein and fibre. It also lowers cholesterol. Therefore, it is good for weight loss and diabetes.

It is good for weight loss because the fat inside Ragi is unsaturated.

Ingredients

• 1 cup Ragi flour
• ½ cup rice flour
• ½ cup semolina
• 1½ cup water, as needed
• ½ cup curd
• Salt to taste
• 1 Green chilli, finely chopped

Method

1. In a bowl, add the Ragi flour, rice flour, curd and salt to a bowl.
2. Pour in the water as needed and mix until you have a thin batter. Set aside for 15 minutes.
3. Add the coriander and chillies to the batter and mix well.
4. Grease a non-stick pan with oil and place on a medium flame. While it heats up, mix the batter.
5. When the pan is hot, pour in the batter and a teaspoon of oil. When the sides start to separate from the pan, flip it over and cook until golden.
6. Once done, remove from the pan and onto a plate. Serve with chutney.

This recipe was inspired by Indian Healthy Recipes.

So here are seven delicious varieties of dosa to try out. While a lot of recipe ingredients can be adjusted, it is best to stick to the required ones otherwise you may not achieve the desired outcome.

Now that you have the dosa, you have the freedom to come with your own creations which will fill the dosa.