Originating in the Udipi town of Karnataka, tuppa dosa is quite a unique one as it does not use any lentils like urad dal for fermentation, nor does it include curds, eno or baking soda.
The name of this dosa is credited to the occasion when it's usually eaten - the day following a fast, or Ekadashi, known as Dwadashi, and even though this plain turmeric dosa is served without any stuffing., it is a heavenly treat.
Also known as the Sanna Polo dish in Konkani, cabbage dosa is an extremely popular recipe which is a healthy dosa substitute. This is an authentic and traditional dosa dish, just prepared with finely chopped cabbage in a rice and spice mix batter.
Surprised, aren’t you? But it’s true! If you have hibiscus leaves, you can make dosas with it too. It is a common ingredient in many traditional dishes.
An extremely soft and spongy dosa which tastes great when served with mint-coriander chutney, bun dosa gets its name due to its texture of a bread bun. And the best part is that it has no eno and soda.
