Wrapped in Caring in so many ways – the variations

 
 

Though dosa normally refers to the version made with rice and lentils, many other adaptations of dosa exist and are popular in varying degrees. This is sometimes specific to a region in India. Other types of dosa include:

•    Egg dosa - a dosa spread with an omelet.

•    Chilli dosa - chilli powder is spread on the dosa.

•    Onion dosa - chopped and sautéed onions are spread on the dosa.

•    Ghee (thuppa/neyyi) dosa - ghee is used instead of oil while frying the dosa.

•    Butter dosa - butter is used instead of oil while frying dosa and topped off with a small amount.

•    Roast - the dosa is spread thinly and fried until crisp.

•    Family roast - a long dosa which can be spread over 2 or 3 feet.

•    Paper dosa - a long and very thin delicate dosa which can be spread over 2 feet.

•    Green dosa - a dosa stuffed with fresh vegetables and mint chutney.

•    Chow-chow dosa - a dosa stuffed with (Indian flavored) Chinese noodles.

•    Cheese dosa - a dosa stuffed with cheese.

•    Masala dosa - a dosa stuffed with spiced potatoes (famous in South India)

•    Rava dosa - made with rava or semolina, which doesn't need fermentation.

•    Wheat dosa - made with wheat flour, and served with coconut chutney,mysore masala dosa

•    Vella dosa - a sweet dosa made of jaggery with ghee/neyyi.

•    Ragi dosa - made of ragi or millet flour, usually considered "a poor man's fare".

•    Muttai dosa - eggs are added to the regular batter; the word muttai in Tamil means "egg".

•    Set dose - a popular type of dosa in Karnataka, which is cooked only on one side and is served in a set of two, hence the name.

•    Benne dose - similar to masala or set dosa but smaller in size.

•    Cabbage dosa - a dosa made out of cabbage. Paste is prepared with rice, red chillies, Asafetida and Turmeric. Once the batter is ready, chopped cabbage is added to the paste and left for about 30 minutes.

•    Neer dosa - a dosa prepared from rice unique to Dakshina Kannada and Uttara Kannada districts.

•    Pesarattu - a dosa prepared from moong dal; Andhra special and are usually served with chutney made from Ginger and Tamarind.

•    Adai - a dosa made from a mixture of dals namely Urad, Channa & Moong dal.

•    70 MM Dosa - Similar to Masala Dosa, but it is bigger in size, about 60 cm in diameter.