If you think dosa is just the classic thin, crispy version served with chutney and sambar—you’re missing out.
Dosa has countless varieties across South India, and the best part? Many of them are beginner-friendly, require no fermentation, or use ingredients you already have in the kitchen.
Whether you’re just learning how to make dosa or want to switch up your usual breakfast, here are 9 dosa styles you should definitely try.
1. Ghee Karam Dosa
A spicy, comforting Andhra-style dosa that’s slathered with red chili garlic chutney (karam) and drizzled generously with ghee. The outside is crispy, the inside is soft, and the combo of spicy and rich is addictive.
Why make it? Bold flavor. No stuffing needed. Just spread and serve.
Pro tip: Add sliced onions for extra texture and sweetness.
2. Instant Rava Uttapam
This one’s perfect when you don’t have dosa batter ready. Made with semolina (rava), yogurt, and basic veggies, these are soft, thick, and super satisfying.
Why make it? No fermentation. Great way to use up veggies.
Pro tip: Use a non-stick pan for best results—rava sticks easily if overheated.
3. Soft Bun Dosa
Thick, fluffy, and soft like a bun—this dosa is fermented but made with more urad dal, giving it a pillow-like texture. It’s best paired with spicy chutney or sambar.
Why make it? Perfect if you prefer softer dosa that holds more chutney.
Pro tip: Use a cast iron pan and cover with a lid while cooking.
4. Set Dosa
These are small, soft dosas usually served in a “set” of 2 or 3. Slightly spongy and mild, they go great with kurma, saagu, or just plain coconut chutney.
Why make it? Quick-cooking and great for kids or smaller servings.
Pro tip: Let the batter be slightly thicker than regular dosa batter.
5. Multigrain Dosa
A healthy twist using flours like ragi, jowar, wheat, and rice flour. No grinding or fermentation needed—just mix, pour, and flip.
Why make it? Great for weight-watchers, diabetic-friendly, and meal prep approved.
Pro tip: Add chopped onions, coriander, and green chilies to the batter.
6. Egg Dosa
One of the easiest ways to make dosa into a full meal. Once the dosa is cooked on one side, crack an egg over it, spread gently, and cook till set.
Why make it? High-protein and keeps you full longer.
Pro tip: Sprinkle pepper, salt, and onions on top before flipping.
7. Tomato Dosa
A beautiful reddish-orange dosa made by blending tomatoes with your batter (or using a tomato-based batter). Slightly tangy and naturally colorful.
Why make it? Unique flavor, plus you get extra veggies in.
Pro tip: Works well with leftover tomato chutney mixed into the batter.
8. Banana Dosa
Yes, dosa can be sweet too. Banana dosa (or “sweet appam-style dosa”) uses ripe bananas and jaggery, and is soft, spongy, and perfect for breakfast or a snack.
Why make it? Kids love it. No added sugar needed if bananas are ripe enough.
Pro tip: Use ghee while cooking—it enhances the sweetness.
9. Green Gram Dosa (Pesarattu)
This protein-rich dosa is made with soaked moong dal, blended with ginger, chilies, and cumin. No rice, no fermentation, and super nutritious.
Why make it? Light, easy to digest, and packed with protein.
Pro tip: Add a bit of rice while grinding if you want it crisper.
Final Thoughts
Once you get the hang of making dosa, you’ll realize it’s one of the most flexible Indian dishes. From spicy to sweet, instant to fermented, there’s a dosa for every mood and meal.
Try a new one each week and see which becomes your favorite. And don’t forget—chutneys matter just as much as the dosa itself.
