Dosas are a staple in South Indian cuisine, loved for their crispy texture and versatility. Whether you're a seasoned chef or a beginner in the kitchen, these ten dosa recipes are sure to make your mealtimes more exciting. In 2026, dosas continue to evolve, offering a variety of flavors and styles to cater to every palate. Let's dive into these delicious recipes and bring some South Indian magic to your table!

Classic Plain Dosa

The classic plain dosa is a timeless favorite. Its simplicity allows the flavors of the accompaniments to shine. Here's how to make the perfect plain dosa:

  1. Ingredients:
    • 2 cups dosa batter
    • Oil or ghee for cooking
  2. Instructions:
    1. Heat a non-stick tawa or griddle over medium heat.
    2. Lightly grease the tawa with oil or ghee.
    3. Pour a ladleful of dosa batter onto the tawa and spread it in a circular motion to form a thin, crispy dosa.
    4. Drizzle a little oil around the edges of the dosa and let it cook until the edges start to lift from the tawa.
    5. Flip the dosa and cook the other side until golden brown.
    6. Serve hot with sambar and coconut chutney.

Masala Dosa

Masala dosa is a popular variation of the classic dosa, filled with a spicy potato mixture. Here's how to make it:

  1. Ingredients:
    • 2 cups dosa batter
    • 2 cups boiled and mashed potatoes
    • 1 onion, finely chopped
    • 1 green chili, finely chopped
    • 1 tsp mustard seeds
    • 1 tsp urad dal
    • 1 tsp chana dal
    • A pinch of asafetida (hing)
    • 2 tbsp oil
    • Salt to taste
    • Fresh coriander leaves for garnishing
  2. Instructions:
    1. Heat oil in a pan and add mustard seeds. Let them splutter.
    2. Add urad dal and chana dal, and sauté until they turn golden.
    3. Add asafetida, chopped onion, and green chili. Sauté until the onions turn translucent.
    4. Add the mashed potatoes, salt, and mix well. Cook for 2-3 minutes.
    5. Garnish with fresh coriander leaves and set aside.
    6. Follow the same steps as the plain dosa to make the dosa. Once the dosa is cooked, place a spoonful of the mashed potato mixture in the center, fold over, and serve hot with sambar and coconut chutney.

Rava Dosa

Rava dosa, also known as sooji dosa, is a quick and easy recipe that doesn't require fermentation. Here's how to make it:

  1. Ingredients:
    • 1 cup rava (sooji)
    • 1/2 cup rice flour
    • 1/2 cup all-purpose flour
    • 1 tsp salt
    • 2 cups water
    • 1 onion, finely chopped
    • 1 green chili, finely chopped
    • 2 tbsp oil
  2. Instructions:
    1. In a large bowl, combine rava, rice flour, and all-purpose flour. Add salt and water, and mix well to form a smooth batter. Let it rest for 10 minutes.
    2. Heat oil in a pan and add chopped onion and green chili. Sauté until the onions turn golden.
    3. Add the sautéed onions and green chili to the batter and mix well.
    4. Heat a non-stick tawa or griddle over medium heat and lightly grease it with oil.
    5. Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a lacy dosa.
    6. Drizzle a little oil around the edges and let it cook until the edges start to lift from the tawa.
    7. Flip the dosa and cook the other side until golden brown.
    8. Serve hot with coconut chutney and sambar.

Adai Dosa

Adai dosa is a thick, savory pancake made with a variety of lentils. It's a protein-packed recipe that's perfect for a hearty breakfast.

  1. Ingredients:
    • 1/2 cup toor dal
    • 1/2 cup moong dal
    • 1/2 cup chana dal
    • 1/2 cup urad dal
    • 1 onion, finely chopped
    • 1 green chili, finely chopped
    • 1 tsp ginger, grated
    • 1 tsp curry leaves, chopped
    • Salt to taste
    • Oil for cooking
  2. Instructions:
    1. Soak all the lentils together for at least 4 hours. Drain and grind them into a coarse batter.
    2. Add chopped onion, green chili, ginger, curry leaves, and salt to the batter. Mix well.
    3. Heat a non-stick tawa or griddle over medium heat and lightly grease it with oil.
    4. Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a thick dosa.
    5. Drizzle a little oil around the edges and let it cook until the edges start to lift from the tawa.
    6. Flip the dosa and cook the other side until golden brown.
    7. Serve hot with coconut chutney and sambar.

Set Dosa

Set dosa is a soft and fluffy dosa that's perfect for those who prefer a softer texture. Here's how to make it:

  1. Ingredients:
    • 2 cups dosa batter
    • Oil or ghee for cooking
  2. Instructions:
    1. Heat a non-stick tawa or griddle over medium heat and lightly grease it with oil or ghee.
    2. Pour a ladleful of batter onto the tawa and spread it in a circular motion, but do not spread it too thin.
    3. Drizzle a little oil around the edges and let it cook until the edges start to lift from the tawa.
    4. Do not flip the dosa. Instead, make small holes on the surface with a spoon and let it cook until the top is no longer raw.
    5. Serve hot with sambar, coconut chutney, and ghee.

Neer Dosa

Neer dosa is a thin, lacy dosa made with a watery batter. It's a popular breakfast item in the coastal regions of India.

  1. Ingredients:
    • 1 cup raw rice
    • 1/2 cup grated coconut
    • Salt to taste
    • Water as needed
    • Oil or ghee for cooking
  2. Instructions:
    1. Soak the raw rice for at least 4 hours. Drain and grind it into a smooth paste with the grated coconut and a little water.
    2. Add salt to the batter and mix well. The batter should be of pouring consistency.
    3. Heat a non-stick tawa or griddle over medium heat and lightly grease it with oil or ghee.
    4. Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a thin, lacy dosa.
    5. Drizzle a little oil around the edges and let it cook until the edges start to lift from the tawa.
    6. Do not flip the dosa. Serve hot with coconut chutney and kurma.

Pesarattu Dosa

Pesarattu dosa is a protein-rich dosa made with green gram (moong dal). It's a popular breakfast item in Andhra Pradesh.

  1. Ingredients:
    • 1 cup green gram (moong dal)
    • 1 green chili, finely chopped
    • 1 tsp ginger, grated
    • Salt to taste
    • Oil for cooking
  2. Instructions:
    1. Soak the green gram for at least 4 hours. Drain and grind it into a smooth batter with a little water.
    2. Add chopped green chili, grated ginger, and salt to the batter. Mix well.
    3. Heat a non-stick tawa or griddle over medium heat and lightly grease it with oil.
    4. Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a thick dosa.
    5. Drizzle a little oil around the edges and let it cook until the edges start to lift from the tawa.
    6. Flip the dosa and cook the other side until golden brown.
    7. Serve hot with coconut chutney and ginger chutney.

Mysore Masala Dosa

Mysore masala dosa is a spicy variation of the masala dosa, filled with a flavorful potato mixture and topped with a red chutney.

  1. Ingredients:
    • 2 cups dosa batter
    • 2 cups boiled and mashed potatoes
    • 1 onion, finely chopped
    • 1 green chili, finely chopped
    • 1 tsp mustard seeds
    • 1 tsp urad dal
    • 1 tsp chana dal
    • A pinch of asafetida (hing)
    • 2 tbsp oil
    • 1 tbsp red chutney
    • Salt to taste
    • Fresh coriander leaves for garnishing
  2. Instructions:
    1. Follow the same steps as the masala dosa to prepare the potato filling.
    2. Once the dosa is cooked, place a spoonful of the mashed potato mixture in the center, spread the red chutney on top, fold over, and serve hot with sambar and coconut chutney.

Onion Rava Dosa

Onion rava dosa is a variation of the rava dosa, filled with sautéed onions. It's a quick and easy recipe that's perfect for a busy morning.

  1. Ingredients:
    • 1 cup rava (sooji)
    • 1/2 cup rice flour
    • 1/2 cup all-purpose flour
    • 1 tsp salt
    • 2 cups water
    • 1 onion, finely chopped
    • 1 green chili, finely chopped
    • 2 tbsp oil
  2. Instructions:
    1. Follow the same steps as the rava dosa to prepare the batter.
    2. Add the sautéed onions and green chili to the batter and mix well.
    3. Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a lacy dosa.
    4. Place a few chopped onions in the center of the dosa and fold over.
    5. Serve hot with coconut chutney and sambar.

Dhokla Dosa

Dhokla dosa is a unique recipe that combines the flavors of dhokla and dosa. It's a soft and spongy dosa that's perfect for a light breakfast.

  1. Ingredients:
    • 1 cup besan (gram flour)
    • 1/2 cup semolina (rava)
    • 1 tsp ginger-green chili paste
    • 1 tsp sugar
    • 1 tsp fruit salt (eno)
    • Salt to taste
    • Water as needed
    • Oil for cooking
  2. Instructions:
    1. In a large bowl, combine besan, semolina, ginger-green chili paste, sugar, and salt. Add water and mix well to form a smooth batter.
    2. Let the batter rest for 10 minutes. Add fruit salt to the batter and mix well until it becomes frothy.
    3. Heat a non-stick tawa or griddle over medium heat and lightly grease it with oil.
    4. Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a thick dosa.
    5. Drizzle a little oil around the edges and let it cook until the edges start to lift from the tawa.
    6. Do not flip the dosa. Serve hot with green chutney and tamarind chutney.