The batter for ragi dosa is made with red millet flour. Ragi is a gluten-free grain that’s high in iron and calcium and is used to prepare dishes across India.

Ghee roast dosa is usually very thin and crisp, similar to paper dosa. It is cooked in ghee instead of butter or oil, which gives it a characteristic flavour. While making the dosa, ghee is poured near the edges.

In Tulu and Kannada, neer dosa translates to water dosa. The batter used to prepare neer dosa is made exclusively with rice and is not fermented like other dosa batters. It has a very fine consistency.

Also known as mutta dosai, egg dosa is a popular street food in Tamil Nadu. It is slightly heavier than regular dosa and may be enjoyed for lunch or dinner besides being a staple breakfast.

Pesarattu hails from Andhra Pradesh and can be considered a variation of dosa. Unlike regular dosa, it does not contain urad dal and is made with green gram instead. It is usually eaten for breakfast or as an evening snack.