Share
A dosa is a South Indian thin batter-based dish (typically crispy), prepared from a fermented batter primarily comprised of lentils and grains. It has become so well-known that it even has its own day, titled ‘World Dosa Day’ celerbted 3 March every year. Rice and black gram are the essential ingredients, which are mashed together in a fine, smooth batter with a dash of salt and then fermented. Dosas are a popular dish in South Indian cuisine that has spread throughout the Indian subcontinent. They are traditionally served hot with chutney and, more recently, sambar. So, to celebrate the day for one of the best dishes to ever exist, know about its origins, types and how they taste!
Culinary Roots Of Dosas
As much as you long and struggle for these dosas, historians have also been equally embroiled in claiming and owning their origin. On one hand, historian P. Thankappan Nair argues that Dosa is a native of Karnataka’s Udupi, while on the other hand, historian KT Achaya claims Tamil Nadu to be the place of origin, citing its references in the Sangam literature. Whether it is Tamil Nadu or Karnataka, Dosas are surely from South India. However, Karnataka is known for crisp and thin dosas, while Tamil Nadu is known for softer and thicker Dosas. Nutritional benefits? Well, Dosa is rich in carbohydrates and protein, as can be understood from its composition, including mainly rice and lentils. Here are some types of dosas you should try to make at home to celebrate World Dosa Day 2026:
Neer Dosa
This is a traditional delicacy from Karnataka. Neer dosa, unlike normal dosa, does not require more time for soaking and fermentation. Neer dosas are typically served with coconut chutney, sambar, saagu, and non-vegetarian curries such as chicken, mutton, fish, and egg curry.
Image Credit: Wikimedia Commons
Pesarattu Dosa
Pesarattu Dosa is a traditional Andhra dish created with a blend of spices and eaten with chutney and homemade Sambhar. Unlike other Dosas, this one is a much healthier alternative because it is easy to digest. This dosa is light on the stomach and can be a wonderful treat for the taste buds, thanks to the goodness of lentils. Furthermore, Andhra food is recognised for its wonderful flavours, and the addition of ginger chutney just enhances the flavour of this dish.
Karacha Dosa
Every region in South India has its own distinct set of dosas, and you would be surprised to know that not all of them are made the exact same way. Some do not even require fermented batters, and can be made in a jiffy. Instant dosas like these are often preferred for everyday meals that are quick and handy, like this Karacha Dosa. The only thing you must ensure is the consistency of the batter. A smattering of buttermilk, can do wonders for your batter in terms of consistency. Your batter will fluff up and the dosas will turn out great.
Image Credit: Wikimedia Commons
Set Dosa
In contrast to the thin and crisp dosas, the set dosa offers a soft and spongy texture. These smaller dosas are usually served in a set of three or four, accompanied by a generous serving of vegetable sagu or coconut chutney. Their pillowy softness makes them a favourite for breakfast or brunch.
Podi Dosa
Podi Dosa features a dosa smeared with "podis," which are spiced powder blends. These powders, often made with roasted lentils, sesame seeds, and spices, add an intense burst of flavour to the dosa. It's a delightful way to elevate the dosa experience with an extra layer of spice.
Tuppa Dosa
Unlike others of its ilk, tuppa dosa does not use any lentils like urad dal for fermentation. The simple wholesome recipe from Karnataka also does not include curds, eno or baking soda for fermentation, relying instead on just a teaspoonful of methi seeds to do the trick.
Image Credit: Wikimedia Commons
Adai Dosa
A good crispy adai dosa, a tumbler of filter kaapi and a side of chutney will get all your batteries recharged. Adai dosa is a twist on the traditional dosa. Unlike the traditional dosa recipes which are thinner and prepared with rice and urad dal, Adai dosa is thick and heavier with rice and a combination of lentils with spices. Also, unlike a dosa, adai does not go through the fermentation process.
Benne Dose
Benne dose, a delectable speciality from Karnataka, India, is a type of dosa known for its buttery texture and crispy crust. The term "benne" means butter in Kannada, indicating the generous use of butter in its preparation. This rich and flavourful dosa is particularly popular in cities like Bengaluru and Mysuru, where it is enjoyed as a comforting breakfast option. The satisfying texture of benne dose, which is both soft and slightly crispy, sets it apart from the more commonly known plain dosa. Paired with coconut chutney and sambar, benne dose makes for a sumptuous and satisfying meal that can delight anyone's taste buds.
Mysore Masala Dosa
Adding a fiery twist to the classic, Mysore masala dosa is smeared with a spicy red chutney made from red chillies, garlic, and fenugreek seeds. The dosa is then stuffed with the customary potato filling, creating a bold and flavourful experience that originated in the city of Mysuru.
