18 Delicious Dosa Recipes for Every Occasion

Dive into the world of dosas, where crispy meets fluffy in the most delicious way! Whether you’re craving a quick weeknight dinner, a festive brunch, or just a cozy comfort food fix, our roundup of 18 Delicious Dosa Recipes has something for every occasion. From classic masala to inventive twists, get ready to transform your kitchen into a South Indian haven. Let’s get cooking!

Masala Dosa

Here’s how to make a crispy Masala Dosa at home. Hit the ground running with this straightforward recipe.

Ingredients

• For the batter:
  • 1 cup rice
  • 1/2 cup urad dal
  • 1/4 tsp fenugreek seeds
  • Water for soaking
• For the filling:
  • 2 medium potatoes, boiled and mashed
  • 1 tbsp vegetable oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1 green chili, finely chopped
  • Salt to taste
• For cooking:
  • 1/4 cup vegetable oil

Instructions

1. Soak rice, urad dal, and fenugreek seeds in water for 6 hours.
2. Drain and blend into a smooth batter. Let it ferment overnight.
3. Heat 1 tbsp oil in a pan. Add mustard seeds and let them pop.
4. Add turmeric, green chili, and mashed potatoes. Cook for 5 minutes. Set aside.
5. Heat a non-stick pan over medium heat. Pour a ladle of batter and spread thinly.
6. Drizzle oil around the edges. Cook until the edges lift, about 2 minutes.
7. Flip the dosa. Cook for another minute.
8. Place 2 tbsp of potato filling on one side. Fold the dosa over.
9. Serve hot with chutney and sambar.

Crispy on the outside and soft inside, Masala Dosa is a delight. Try it with coconut chutney for an extra flavor kick.

Onion Dosa

Make your morning special with Onion Dosa, a crispy, savory South Indian pancake that’s effortlessly delicious.

Ingredients

• For the batter:
  • 1 cup rice flour
  • 1/4 cup urad dal flour
  • 1/2 tsp salt
  • 1 1/2 cups water
• For the topping:
  • 1 medium onion, finely chopped
  • 2 green chilies, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 1 tbsp oil

Instructions

1. In a large bowl, mix rice flour, urad dal flour, and salt.
2. Gradually add water to the dry ingredients, whisking to avoid lumps. The batter should be thin.
3. Heat a non-stick skillet over medium heat. Test by sprinkling water; it should sizzle.
4. Pour 1/4 cup batter onto the skillet. Quickly spread it in a circular motion to form a thin pancake.
5. Sprinkle chopped onions, green chilies, and cilantro evenly over the dosa.
6. Drizzle 1/2 tbsp oil around the edges. Cook for 2 minutes until the edges lift.
7. Flip the dosa. Cook for another 2 minutes until golden brown.
8. Repeat with remaining batter. Serve hot.

You’ll love the crispy texture and the burst of flavors from the onions and chilies. Try it with coconut chutney for an extra kick.

Rava Dosa

Rava Dosa is a crispy, savory South Indian crepe made from semolina and rice flour, perfect for a quick breakfast or snack. Ready in minutes, it’s a no-ferment alternative to traditional dosas.

Ingredients

• For the batter:
  • 1 cup semolina (rava)
  • 1/2 cup rice flour
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 2 1/2 cups water
• For seasoning:
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 green chili, finely chopped
  • 1/4 cup finely chopped onions
  • Few curry leaves

Instructions

1. In a large bowl, mix semolina, rice flour, all-purpose flour, and salt.
2. Gradually add water to the dry ingredients, whisking to avoid lumps. The batter should be thin.
3. Let the batter rest for 15 minutes to allow the semolina to absorb water.
4. Heat a non-stick skillet over medium heat. Sprinkle a few drops of water to test; it should sizzle.
5. Pour a ladleful of batter onto the skillet, starting from the edges towards the center to form a thin crepe.
6. Drizzle 1/2 tsp oil around the edges. Cook until the edges lift and the bottom is golden, about 2 minutes.
7. Flip the dosa carefully. Cook for another minute until crisp.
8. In a small pan, heat 1 tbsp oil. Add mustard seeds, cumin seeds, green chili, onions, and curry leaves. Sauté until onions are translucent.
9. Spread the seasoning evenly over the dosa. Fold and serve hot.

Vary your serving style by pairing Rava Dosa with coconut chutney or sambar for a complete meal. Its crisp texture and savory flavor make it a hit any time of day.

Set Dosa

Dive into the world of South Indian breakfast with Set Dosa, a soft, spongy dosa that’s lighter than the traditional version. Perfect for pairing with chutney or sambar, it’s a must-try for dosa lovers.

Ingredients

• For the batter:
  • 1 cup rice
  • 1/4 cup urad dal
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp salt
  • Water, as needed
• For cooking:
  • 1 tbsp oil or ghee

Instructions

1. Wash the rice, urad dal, and fenugreek seeds together. Soak in water for 6 hours.
2. Drain the water. Grind the mixture into a smooth batter using a blender. Add water as needed to achieve a pancake-like consistency.
3. Add salt to the batter. Mix well. Cover and let it ferment overnight or for 8 hours in a warm place.
4. Heat a non-stick pan over medium heat. Pour a ladleful of batter onto the pan. Do not spread.
5. Drizzle 1/2 tsp oil or ghee around the dosa. Cover with a lid and cook for 2 minutes.
6. Flip the dosa. Cook for another minute until golden spots appear.
7. Remove from the pan. Serve hot with chutney or sambar.

Offer these dosas with a side of coconut chutney and sambar for a complete meal. The texture is incredibly soft, making them a hit with kids and adults alike.

Paper Dosa

Savory and crisp, Paper Dosa is a South Indian delicacy that’s surprisingly simple to make at home. This recipe breaks down the process into easy steps for a perfect, thin crepe every time.

Ingredients

• For the batter:
  • 1 cup rice flour
  • 1/4 cup urad dal flour
  • 1/2 tsp salt
  • 2 cups water
• For cooking:
  • 1 tbsp vegetable oil

Instructions

1. In a large bowl, mix rice flour, urad dal flour, and salt.
2. Gradually add water to the dry ingredients, whisking to avoid lumps. The batter should be thin.
3. Heat a non-stick skillet over medium heat (350°F). Lightly grease with oil.
4. Pour 1/4 cup batter onto the skillet. Quickly spread it in a circular motion to form a thin crepe.
5. Drizzle a few drops of oil around the edges. Cook for 2 minutes until the edges lift.
6. Flip the dosa. Cook for another minute until golden spots appear.
7. Remove from heat. Repeat with remaining batter.

Golden and lacy, Paper Dosa pairs wonderfully with coconut chutney or sambar. For a twist, serve it rolled with a spicy potato filling inside.

Ghee Roast Dosa

Unleash the rich flavors of South India with this crispy, buttery Ghee Roast Dosa. Perfect for breakfast or a light dinner, it’s a dish that promises satisfaction with every bite.

Ingredients

• For the batter:
  • 2 cups rice flour
  • 1/2 cup urad dal flour
  • 1/2 tsp fenugreek seeds
  • 1 tsp salt
  • 2 cups water
• For cooking:
  • 1/4 cup ghee

Instructions

1. In a large bowl, mix rice flour, urad dal flour, fenugreek seeds, and salt.
2. Gradually add water to the dry ingredients, whisking to avoid lumps. The batter should be smooth and slightly thick.
3. Cover the bowl and let the batter ferment at room temperature for 8 hours or overnight. Tip: A warm spot speeds up fermentation.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the center.
5. Using the back of a ladle, spread the batter in a circular motion to form a thin crepe.
6. Drizzle 1 tbsp ghee around the edges and on top of the dosa. Tip: Ghee enhances flavor and crispiness.
7. Cook for 2-3 minutes until the edges turn golden brown. Flip and cook for another minute.
8. Repeat with the remaining batter, adding ghee as needed. Tip: Keep the skillet at a consistent medium heat for even cooking.

Notably crispy with a golden hue, this dosa pairs wonderfully with coconut chutney or sambar. For an extra touch, serve it rolled with a sprinkle of crushed pepper inside.

Neer Dosa

Fast, fluffy, and effortlessly light, Neer Dosa is a rice-based crepe that’s a staple in South Indian cuisine. Perfect for breakfast or a quick snack, it requires minimal ingredients and no fermentation.

Ingredients

• For the batter:
  • 1 cup rice flour
  • 2 cups water
  • 1/2 tsp salt
• For cooking:
  • 1/2 tsp oil (per dosa)

Instructions

1. In a large bowl, mix rice flour, water, and salt to form a thin batter. Let it rest for 10 minutes.
2. Heat a non-stick pan over medium heat (350°F). Lightly grease with oil.
3. Pour a ladleful of batter onto the pan. Quickly swirl to spread evenly. Tip: The thinner the spread, the better the texture.
4. Cover with a lid and cook for 1 minute, or until the edges lift easily.
5. Flip the dosa and cook for another 30 seconds. Tip: No need to cook the other side if you prefer it softer.
6. Fold the dosa and serve hot. Tip: Serve immediately for the best taste and texture.

Yield: The dosa should be soft, slightly chewy, with a delicate lace-like appearance. Pair with coconut chutney or a spicy curry for a fulfilling meal.

Pesarattu Dosa

Whip up a quick, nutritious breakfast with Pesarattu Dosa, a green gram crepe from South India. It’s gluten-free, protein-packed, and crispy around the edges.

Ingredients

– For the batter: 1 cup green gram (moong dal), soaked overnight, 1/4 cup rice, soaked overnight, 1 green chili, 1 inch ginger, 1/2 tsp salt, water as needed
– For cooking: 2 tbsp vegetable oil

Instructions

1. Drain the soaked green gram and rice. Blend with green chili, ginger, salt, and enough water to make a smooth batter.
2. Heat a non-stick pan over medium heat (350°F). Pour a ladle of batter, spreading it thinly into a circle.
3. Drizzle 1/2 tbsp oil around the edges. Cook for 2 minutes until the edges lift easily.
4. Flip the dosa. Cook for another 2 minutes until golden spots appear.
5. Repeat with the remaining batter. Serve hot.
Tip: Soaking the dal and rice ensures a smooth batter. Keep the batter consistency like pancake batter for easy spreading. Use a cast-iron pan for even cooking and crispiness.
A crispy outside with a soft, flavorful inside makes Pesarattu Dosa a satisfying meal. Pair with coconut chutney or sambar for a traditional touch.

Adai Dosa

Tired of the same old breakfast? Adai Dosa, a protein-packed South Indian crepe, offers a delicious twist with its blend of lentils and rice.

Ingredients

• For the batter:
  • 1/2 cup parboiled rice
  • 1/2 cup regular rice
  • 1/4 cup urad dal
  • 1/4 cup chana dal
  • 1/4 cup toor dal
  • 1/4 cup moong dal
  • 2 dried red chilies
  • 1/2 tsp fenugreek seeds
  • 1 tsp salt
  • 1/2 cup water (adjust as needed)
• For cooking:
  • 2 tbsp vegetable oil

Instructions

1. Rinse all dals and rice together until water runs clear. Soak with red chilies and fenugreek seeds in enough water for 6 hours.
2. Drain the water. Grind the mixture into a smooth batter using 1/2 cup water. The consistency should be similar to pancake batter.
3. Add salt to the batter. Mix well. Let it ferment overnight or for 8 hours in a warm place.
4. Heat a non-stick skillet over medium heat (350°F). Pour a ladle of batter in the center. Spread it into a thin circle using the back of the ladle.
5. Drizzle 1/2 tsp oil around the edges. Cook for 2 minutes or until the edges lift easily.
6. Flip the dosa. Cook for another 2 minutes until golden brown spots appear.
7. Repeat with the remaining batter. Serve hot with chutney or sambar.

Notably crispy with a nutty flavor, Adai Dosa pairs wonderfully with coconut chutney. For a hearty meal, stuff it with spiced potatoes.

Ragi Dosa

Unleash the power of ancient grains with this simple Ragi Dosa recipe, a nutritious twist on the classic South Indian crepe.

Ingredients

• For the batter:
  • 1 cup ragi (finger millet) flour
  • 1/2 cup rice flour
  • 1/4 cup urad dal flour
  • 1/2 tsp salt
  • 2 cups water
• For cooking:
  • 1 tbsp oil

Instructions

1. In a large bowl, mix ragi flour, rice flour, urad dal flour, and salt.
2. Gradually add water to the dry ingredients, whisking to avoid lumps. The batter should be thin, similar to crepe batter.
3. Heat a non-stick skillet over medium heat (350°F). Lightly grease with oil.
4. Pour a ladleful of batter onto the skillet. Quickly spread it in a circular motion to form a thin dosa.
5. Drizzle a few drops of oil around the edges. Cook for 2-3 minutes until the edges lift.
6. Flip the dosa. Cook for another 2 minutes until crisp.
7. Repeat with the remaining batter. Serve hot.

Enjoy the earthy flavor and crisp texture of Ragi Dosa. Pair with coconut chutney or sambar for a complete meal.

Jowar Dosa

Oftentimes, the best meals come from the simplest ingredients. Jowar Dosa, a gluten-free alternative to traditional dosas, is no exception.

Ingredients

• For the batter:
  • 1 cup jowar flour
  • 1/4 cup rice flour
  • 1/4 tsp salt
  • 1 1/2 cups water
• For cooking:
  • 1 tbsp oil

Instructions

1. In a large bowl, mix jowar flour, rice flour, and salt.
2. Gradually add water to the dry ingredients, whisking to avoid lumps. The batter should be thin, similar to crepe batter.
3. Heat a non-stick skillet over medium heat (350°F). Lightly grease with oil.
4. Pour 1/4 cup of batter onto the skillet. Quickly spread it into a thin circle using the back of a spoon.
5. Cook for 2 minutes until the edges lift. Flip and cook for another minute.
6. Repeat with remaining batter, greasing the skillet as needed.

Yield: 4 dosas. These dosas are crisp with a slightly nutty flavor. Serve hot with chutney or sambar for a complete meal.

Bajra Dosa

Haven’t tried Bajra Dosa yet? This gluten-free, nutritious twist on the classic South Indian dosa is made with pearl millet flour, offering a crispy texture and earthy flavor. Perfect for a healthy breakfast or snack.

Ingredients

• For the batter:
• 1 cup pearl millet flour (bajra flour)
• 1/4 cup rice flour
• 1/4 cup urad dal flour
• 1/2 tsp fenugreek seeds
• 1 1/2 cups water
• Salt to taste
• For cooking:
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, mix pearl millet flour, rice flour, urad dal flour, and fenugreek seeds.
2. Gradually add water and whisk to form a smooth, lump-free batter. The consistency should be similar to pancake batter.
3. Cover and let the batter ferment at room temperature for 8 hours or overnight. Tip: Fermentation improves digestibility and flavor.
4. After fermentation, add salt and stir well.
5. Heat a non-stick skillet over medium heat (350°F). Lightly grease with oil.
6. Pour a ladleful of batter onto the skillet. Quickly spread it in a circular motion to form a thin crepe.
7. Drizzle 1/2 tsp oil around the edges. Cook for 2-3 minutes until the bottom is golden and crispy. Tip: Don’t flip too soon; wait for the edges to lift.
8. Flip the dosa and cook the other side for 1-2 minutes. Tip: Press gently with the spatula for even cooking.
9. Repeat with the remaining batter.

Light and crispy, Bajra Dosa pairs wonderfully with coconut chutney or sambar. For a twist, stuff it with spiced potatoes or serve with a dollop of yogurt.

Quinoa Dosa

Dive into the world of healthy breakfasts with this Quinoa Dosa recipe, a twist on the traditional South Indian crepe. Packed with protein and easy to make, it’s perfect for a quick morning meal.

Ingredients

• For the batter:
  • 1 cup quinoa
  • 1/2 cup urad dal
  • 1/4 tsp fenugreek seeds
  • 1 cup water
  • 1/2 tsp salt
• For cooking:
  • 2 tbsp coconut oil

Instructions

1. Rinse the quinoa, urad dal, and fenugreek seeds together under cold water until the water runs clear.
2. Soak the rinsed ingredients in 1 cup of water for at least 6 hours, or overnight for best results.
3. Drain the soaking water and blend the ingredients into a smooth batter, adding a little water if necessary to achieve a pancake batter consistency.
4. Mix in the salt and let the batter ferment in a warm place for 8 hours, or until it slightly rises and bubbles form.
5. Heat a non-stick skillet over medium heat and lightly grease it with coconut oil.
6. Pour a ladleful of batter onto the skillet and spread it thinly in a circular motion to form a dosa.
7. Cook for 2-3 minutes until the edges lift and the bottom is golden brown. Flip and cook for another minute.
8. Repeat with the remaining batter, greasing the skillet as needed.

Golden and crispy on the outside with a soft interior, Quinoa Dosa pairs wonderfully with coconut chutney or sambar. Try rolling it with a spicy potato filling for a hearty meal.

Oats Dosa

You’ve probably heard of dosa, but oats dosa is a healthier twist that’s just as delicious. This version is gluten-free and packed with fiber, making it a great start to your day.

Ingredients

For the batter:

• 1 cup rolled oats
• 1/2 cup rice flour
• 1/4 cup urad dal flour
• 1/2 tsp salt
• 2 cups water

For cooking:

• 1 tbsp oil

Instructions

1. Grind the rolled oats into a fine powder using a blender.
2. In a large bowl, mix the ground oats, rice flour, urad dal flour, and salt.
3. Gradually add water to the mixture, stirring continuously to avoid lumps, until you achieve a smooth, pourable batter. Tip: The consistency should be similar to pancake batter.
4. Let the batter rest for 10 minutes to thicken slightly.
5. Heat a non-stick skillet over medium heat and lightly grease it with oil.
6. Pour a ladleful of batter onto the skillet, spreading it quickly in a circular motion to form a thin dosa. Tip: The thinner the dosa, the crispier it will be.
7. Drizzle a few drops of oil around the edges of the dosa and cook for 2-3 minutes until the edges start to lift.
8. Flip the dosa and cook for another 1-2 minutes until golden brown. Tip: Press down gently with the spatula to ensure even cooking.
9. Repeat with the remaining batter, greasing the skillet as needed.

Golden and crispy, oats dosa has a slightly nutty flavor that pairs wonderfully with coconut chutney or sambar. For a creative twist, try stuffing it with spiced potatoes or paneer.

Sweet Dosa

Yearning for a twist on the classic dosa? Sweet dosa offers a delightful alternative with its crispy edges and soft center, perfect for those with a sweet tooth.

Ingredients

• For the batter:
  • 1 cup rice flour
  • 1/4 cup urad dal flour
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 cup water
• For cooking:
  • 2 tbsp ghee
• For serving:
  • 2 tbsp honey
  • 1/4 cup fresh fruits (bananas or strawberries), sliced

Instructions

1. In a large bowl, mix rice flour, urad dal flour, sugar, and salt.
2. Gradually add water to the dry ingredients, whisking to form a smooth, lump-free batter. Tip: The consistency should be similar to pancake batter.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease with ghee.
4. Pour 1/4 cup of batter onto the skillet, spreading it thinly in a circular motion. Tip: A ladle with a rounded bottom helps spread the batter evenly.
5. Cook for 2 minutes until the edges start to lift. Drizzle 1/2 tsp ghee around the edges.
6. Flip the dosa and cook for another 1-2 minutes until golden brown. Tip: Press gently with a spatula to ensure even cooking.
7. Transfer to a plate and repeat with the remaining batter.
8. Drizzle honey over the warm dosa and top with fresh fruit slices.

Rich in flavor with a crispy texture, sweet dosa pairs wonderfully with a dollop of yogurt or a scoop of vanilla ice cream for an indulgent treat.

Cheese Dosa

Ready to dive into a crispy, cheesy delight? Cheese Dosa combines the crispiness of traditional dosa with the gooey goodness of melted cheese, a perfect fusion breakfast.

Ingredients

• For the batter:
  • 2 cups rice flour
  • 1/2 cup urad dal flour
  • 1/2 tsp salt
  • 2 cups water
• For the filling:
  • 1 cup shredded cheddar cheese
  • 1/2 cup finely chopped onions
  • 1 tbsp butter

Instructions

1. Mix rice flour, urad dal flour, salt, and water in a bowl to form a smooth batter. Let it rest for 10 minutes.
2. Heat a non-stick pan over medium heat (350°F). Pour a ladle of batter and spread it thinly in a circular motion.
3. Drizzle 1/2 tbsp butter around the edges. Cook for 2 minutes until the edges start to lift.
4. Sprinkle 1/4 cup cheese and 2 tbsp onions evenly over the dosa. Fold it in half and press lightly.
5. Cook for another 2 minutes until the cheese melts and the dosa turns golden brown. Flip once for even cooking.
6. Repeat with the remaining batter and filling. Serve hot.

Golden and crispy outside with a molten cheese center, this Cheese Dosa is a crowd-pleaser. Pair it with spicy chutney or ketchup for an extra kick.

Chocolate Dosa

Revolutionize your breakfast with Chocolate Dosa, a sweet twist on the classic Indian crepe that’s surprisingly easy to make at home.

Ingredients

• For the batter:
  • 1 cup rice flour
  • 1/4 cup cocoa powder
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 1/2 cups water
• For cooking:
  • 1 tbsp butter
• For serving:
  • 2 tbsp chocolate syrup
  • 1/4 cup sliced strawberries

Instructions

1. In a large bowl, whisk together rice flour, cocoa powder, sugar, and salt.
2. Gradually add water to the dry ingredients, whisking continuously to avoid lumps, until the batter is smooth and pourable.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
4. Pour 1/4 cup of batter onto the skillet, swirling it quickly to form a thin, even layer.
5. Cook for 2 minutes until the edges lift easily, then flip and cook for another minute.
6. Transfer the dosa to a plate and drizzle with chocolate syrup, then top with sliced strawberries.

The Chocolate Dosa is delightfully crisp with a rich cocoa flavor, balanced by the freshness of strawberries. Serve it rolled or folded for a fun presentation.

Vegetable Stuffed Dosa

Ready to elevate your breakfast game? Vegetable Stuffed Dosa combines crispy crepes with a savory filling for a satisfying meal.

Ingredients

– For the batter: 2 cups rice flour, 1/2 cup urad dal flour, 1/2 tsp fenugreek seeds, 1/2 tsp salt, 2 cups water – For the filling: 1 tbsp vegetable oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 chopped onion, 1 chopped carrot, 1/2 cup chopped cabbage, 1/2 tsp turmeric powder, 1/2 tsp salt – For cooking: 1/4 cup vegetable oil

Instructions

1. Mix rice flour, urad dal flour, fenugreek seeds, and salt in a bowl. 2. Gradually add water to form a smooth batter. Let it ferment for 8 hours. Tip: Fermentation improves flavor and texture. 3. Heat 1 tbsp oil in a pan. Add mustard and cumin seeds. Wait until they pop. 4. Add onion, carrot, and cabbage. Stir-fry for 5 minutes. 5. Mix in turmeric and salt. Cook for another 2 minutes. Set aside. 6. Heat a non-stick pan over medium heat. Pour 1/4 cup batter. Spread it thin. 7. Drizzle 1 tsp oil around the edges. Cook until the bottom is golden, about 2 minutes. Tip: Adjust heat to prevent burning. 8. Place 2 tbsp filling on one half. Fold the other half over. Press lightly. 9. Cook for another minute until crisp. Tip: Serve immediately for best texture. Light and crispy with a flavorful veggie center, this dosa is perfect with coconut chutney or sambar. Try it for a quick dinner twist.

Conclusion

We hope this roundup of 18 delicious dosa recipes inspires your next meal, whether it’s a cozy breakfast or a festive gathering. Each recipe brings its own unique twist to this beloved dish, perfect for home cooks across North America. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!