Top 10 Dosa Varieties You Can Prepare at Home
Bring South Indian Flavors to Your Kitchen
Dosa is one of India’s most iconic dishes. Crispy, golden, delicious, and deeply rooted in South Indian cuisine, it has become a breakfast favorite across the country and beyond. What makes dosa extraordinary is its versatility. From spicy masala dosa to soft set dosa and protein-rich pesarattu, there is a dosa for every taste.
To get the restaurant-style crispness and fermentation, dosa batter must be smooth, fluffy, and perfectly ground. This is where a high-performance ELGi Ultra Wet Grinder helps create the ideal batter texture.
Explore Wet Grinders here: ELGi Ultra Wet Grinder
(Visit: https://www.elgiultra.com/)
1. Plain Dosa
The base of all dosas, this classic version is a testament to the magic of fermented rice and urad dal batter. When cooked right, it’s golden, crispy, and slightly tangy a true staple.
Ingredients:
- For the Batter:
-
- 2 cups raw rice (idli rice or parboiled rice)
- ½ cup urad dal
- 1 tsp fenugreek seeds (methi)
- 1 tsp salt (or to taste)
- Water as required
- For Cooking:
- Oil or ghee for the tawa
Method :
- Soaking: Wash the rice, urad dal, and fenugreek seeds together in a bowl until the water runs clear. Soak them in clean water for at least 6-8 hours.
- Grinding: Drain the soaked ingredients and transfer them to your Ultra Wet Grinder. Add a little water at a time and grind until the batter is incredibly smooth, fluffy, and has a ribbon-like consistency. This is where the Ultra Wet Grinder’s precision is key.
- Fermentation: Transfer the batter to a large container, add salt, and mix well with your hands. Cover and let it ferment overnight (for 8-12 hours) in a warm place. The batter should rise and become slightly tangy.
- Cooking: Heat a non-stick tawa over medium-high heat. Grease it lightly with a few drops of oil. Pour a ladleful of batter in the center and spread it outwards in a thin, circular motion. Drizzle a little oil around the edges.
- Cook until the edges turn golden and crispy. Flip the dosa and cook for another minute. Serve hot with coconut chutney and sambar.
2. Masala Dosa
A hearty twist on the plain dosa stuffed with a fragrant and spicy potato and onion filling. It’s a complete meal in itself.
Ingredients:
- For the Masala Filling:
- 3 medium potatoes, boiled and mashed
- 1 large onion, finely chopped
- 1 tsp mustard seeds
- 1 tsp urad dal
- A pinch of asafoetida (hing)
- 1 tbsp ginger-garlic paste
- 5-6 curry leaves
- 1 green chili, finely chopped
- ½ tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- Fresh coriander for garnish
- For the Dosa:
- Plain dosa batter (from the recipe above)
- For Cooking:
- Oil or ghee for the tawa
Method :
- Prepare the Filling: Heat oil in a pan. Add mustard seeds and let them splutter. Add urad dal, asafoetida, curry leaves, and green chili. Sauté for a few seconds.
- Add the chopped onions and a pinch of salt, and sauté until they turn translucent. Add the ginger-garlic paste and sauté until the raw smell disappears.
- Add the turmeric powder and the mashed potatoes. Mix well, ensuring there are no lumps. Add salt to taste and garnish with fresh coriander.
- Cook the Dosa: Follow the method for plain dosa. Once the dosa is cooked on one side, place a generous scoop of the masala filling in the center. Fold the dosa and serve hot with sambar and coconut chutney.
3. Rava Dosa (Instant)
Crispy, lacy, and instant rava dosa uses no fermentation. It’s made with a thin batter of semolina, rice flour, and spices..
Ingredients:
- For the Batter:
- ½ cup semolina (rava)
- ½ cup rice flour
- ¼ cup all-purpose flour (maida)
- 1 medium onion, finely chopped
- 1 green chili, finely chopped
- ½ tsp black peppercorns, crushed
- 1 tsp cumin seeds
- 5-6 curry leaves, chopped
- 2 cups buttermilk or water
- Salt to taste
- A few cashews (optional)
- For Cooking:
- Oil or ghee for the tawa
Method :
- In a large bowl, whisk together the semolina, rice flour, and all-purpose flour.
- Add all the other ingredients for the batter (onion, chili, peppercorns, cumin, curry leaves, and salt).
- Gradually add the buttermilk or water to form a very thin, watery batter. The consistency should be like milk. Let the batter rest for 20-30 minutes before pouring.
- Cooking: Heat a non-stick tawa until very hot. The tawa should sizzle when you sprinkle a few drops of water on it.
- Stir the batter well before each dosa, as the semolina settles quickly. Pour the batter from the outer edge of the tawa towards the center in a circular motion. The batter should spread to create a lacy, porous texture.
- Drizzle oil around the edges and cook until it turns a deep golden brown. Do not flip this dosa. Serve immediately with chutney.
4. Mysore Dosa
Famous in Karnataka, this variety is layered with a fiery red chutney and sometimes filled with potato masala. It’s spicy, tangy, and unforgettable.
Ingredients:
- For the Red Chutney:
- 4-5 dried red chilies
- 4-5 cloves of garlic
- 1 small onion, chopped
- A small gooseberry-sized ball of tamarind
- Salt to taste
- A little water for grinding
- For the Dosa:
- Plain dosa batter (from the recipe above)
- For Cooking:
- Oil or ghee for the tawa
- Potato masala (optional, from the masala dosa recipe)
Method :
- Prepare the Chutney: Soak the red chilies and tamarind in hot water for 15 minutes.
- In a blender or a small jar of your mixer grinder, grind the soaked chilies, tamarind, garlic, onion, and salt with a little water to form a thick, spicy paste.
- Cook the Dosa: Heat a tawa and pour a ladleful of dosa batter, spreading it into a thick circle. Do not spread it too thin.
- When the dosa is half-cooked, spread a teaspoon of the red chutney paste evenly over the top.
- Drizzle oil and cook until golden brown and crispy. If using, place a small portion of potato masala in the center and fold the dosa. Serve hot with sambar.
5. Set Dosa
Soft, thick, and served in a set of three, this is a popular breakfast in Bengaluru. The secret to its melt-in-your-mouth texture is the addition of cooked rice or poha (flattened rice) to the batter.
Ingredients:
- For the Batter:
- 2 cups idli rice
- ½ cup urad dal
- ½ cup cooked rice or poha
- 1 tsp fenugreek seeds
- Salt to taste
- For Cooking:
- Oil or ghee for the tawa
Method :
- Soaking: Wash and soak the rice, urad dal, and fenugreek seeds for 6-8 hours. If using poha, soak it for only 15 minutes right before grinding.
- Grinding: Drain the water and grind the rice, dal, and fenugreek seeds in your Ultra Wet Grinder. Add the cooked rice or poha towards the end and grind until the batter is very soft, airy, and fluffy.
- Fermentation: Transfer the batter to a container, add salt, and let it ferment overnight. The consistency should be thicker than plain dosa batter.
- Cooking: Heat a non-stick tawa. Pour a ladleful of the thick batter and spread it into a small, thick circle. Unlike other dosas, you don’t spread it too thin.
- Cook on medium heat until the dosa develops small bubbles and the bottom turns light golden. Flip it and cook the other side.
- Serve three of these soft dosas together in a “set,” with a generous serving of coconut chutney and vegetable kurma.
6. Neer Dosa
A delicacy from Karnataka’s coastal region, this dosa is made with soaked rice and requires no fermentation. It’s light, delicate, and looks like a beautiful, lacy crepe.
Ingredients:
- For the Batter:
- 2 cups idli rice
- ½ cup urad dal
- ½ cup cooked rice or poha
- 1 tsp fenugreek seeds
- Salt to taste
- For Cooking:
- Oil or ghee for the tawa
Method :
- Soaking & Grinding: Wash and soak the raw rice for 4-5 hours. Drain the water and grind the soaked rice along with grated coconut (if using) in your Ultra Wet Grinder. Add water to get a very thin, watery batter the consistency of milk or thin buttermilk. Add salt to taste.
- Cooking: Heat a non-stick tawa over medium-high heat. Drizzle a little oil on it.
- Pour a ladleful of the watery batter from a height, starting from the outer edge of the tawa and moving inwards. The batter will sizzle and spread to create a beautiful, lacy texture.
- Cook on medium-low heat. Neer dosa is so thin that you don’t need to flip it. It’s ready when the edges curl up slightly.
- Carefully fold it and remove it from the tawa. Serve hot with coconut chutney, sambar, or spicy chicken curry for an authentic combo.
7. Onion Dosa
Simple yet flavorful, this dosa includes finely chopped onions, green chilies, and coriander added directly to the batter or sprinkled on top.
Ingredients:
- For the Dosa:
- Plain dosa batter (from the recipe above)
- 1 large onion, finely chopped
- 1 green chili, finely chopped
- A handful of fresh coriander, chopped
- For Cooking:
- Oil or ghee for the tawa
Method :
- Prepare the Batter: Take a portion of your plain dosa batter. Add the finely chopped onions, green chili, and fresh coriander. Mix well. The batter should not be too thick; if it is, add a little water.
- Cooking: Heat a non-stick tawa over medium heat. Pour a ladleful of the batter in the center and spread it into a thin, circular dosa.
- Drizzle oil around the edges. Cook until the bottom is light golden and crispy. The onions in the batter will caramelize slightly, adding a wonderful sweetness and crunch.
- Flip and cook the other side for a minute. Serve hot with any chutney of your choice.
8. Cheese Dosa
A kid-favourite and perfect for fusion lovers, cheese dosa melts hearts with grated cheese layered over a half-cooked dosa.
Ingredients:
- For the Dosa:
- Plain dosa batter (from the recipe above)
- For the Topping:
- 1/2 cup grated mozzarella or cheddar cheese
- Finely chopped onions, bell peppers, or sweet corn (optional)
- For Cooking:
- Oil or ghee for the tawa
Method :
- Cook the Dosa: Heat a non-stick tawa and pour a ladleful of plain dosa batter, spreading it into a thin circle. Drizzle oil and let it cook.
- When the dosa is cooked on the bottom and half-cooked on the top, sprinkle a generous amount of grated cheese evenly over the surface.
- You can also sprinkle finely chopped onions, capsicum, and corn at this point for a more wholesome bite.
- Cover the tawa with a lid for about a minute to help the cheese melt.
- Once the cheese is gooey and melted, fold the dosa in half and serve immediately. This dosa is best enjoyed hot and fresh.
9. Moong Dal Dosa (Pesarattu)
High in protein and fibre, this Andhra-style dosa is made using green gram (moong dal), ideal for weight-watchers.
Ingredients:
- For the Batter:
- 1 cup whole green gram (moong dal)
- 1-inch piece of ginger
- 2 green chilies
- A small handful of fresh coriander
- Salt to taste
- For Serving:
- Upma filling (optional)
- Ginger chutney (optional)
- Finely chopped onions and green chilies
- For Cooking:
- Oil or ghee for the tawa
Method :
- Soaking & Grinding: Wash and soak the moong dal for 4-6 hours. Drain the water and grind the dal along with ginger, green chilies, and coriander in your Ultra Wet Grinder with just enough water to make a smooth, slightly thick batter. Add salt to taste.
- Cooking: Heat a non-stick tawa. Pour a ladleful of the batter and spread it into a thin, even circle.
- Sprinkle finely chopped onions and green chilies on top. Drizzle oil around the edges.
- Cook on medium heat until the dosa turns golden brown and crispy. Flip it and cook for another minute.
- Serve hot with a dollop of upma filling inside and a side of traditional ginger chutney for an authentic combo.
10. Beetroot Dosa
Bright and nutritious, this dosa is made by adding beetroot puree to the basic batter—great for kids and health-conscious eaters.
Ingredients:
- For the Batter:
- 1.5 cups plain dosa batter
- ½ cup beetroot puree (from 1 medium beetroot)
- For Cooking:
- Oil or ghee for the tawa
Method :
- Prepare the Puree: Peel and chop one medium beetroot. Boil it in a little water until soft. Let it cool and blend it into a smooth puree in your mixer grinder.
- Mix the Batter: In a bowl, mix the plain dosa batter with the beetroot puree. Adjust the consistency by adding a little water if needed. The batter should have a beautiful vibrant pink or red color.
- Cooking: Heat a non-stick tawa. Pour a ladleful of the beetroot batter and spread it into a thin, circular dosa. Drizzle oil around the edges.
- Cook on medium heat until the dosa is firm and the edges turn slightly crispy. Flip and cook for another minute. The color will darken beautifully.
- Serve with a simple coconut chutney, which provides a lovely contrast to the subtle sweetness of the beetroot. You can also experiment with spinach or carrot puree for different colors and a nutritional boost.
Pro Tips for Perfect Dosas Every Time
- Use the right ratio: A 4:1 ratio of rice to urad dal is ideal for most classic dosa batters.
- Use a wet grinder: The ELGi Ultra Wet Grinder ensures smooth, fluffy batter that ferments better than any blender.
- Let it ferment properly: Batter should rise and have a light sour aroma. Keep it in a warm spot.
- Use a cast iron tawa: For that crispy edge and golden colour.
- Stir the batter gently before use: Never overmix post-fermentation.
Why ELGi Ultra Makes the Difference
When it comes to dosa preparation, the quality of the batter determines texture, taste, and authenticity. The ELGi Ultra Wet Grinder is a trusted companion in Indian kitchens for a reason :
- Heavy-duty motors for consistent grinding
- Patented conical stones to prevent overheating
- Food-grade stainless steel drum for hygiene
- Long life, low noise, and energy efficient
- Large capacity for family-sized batches
Whether you’re preparing classic plain dosa or experimenting with spinach-beetroot fusions, Ultra gives you the perfect base every single time.
Shop Ultra Wet Grinders: www.elgiultra.com
Bonus : Dosa Batter Storage Tips
- Store fermented batter in an airtight container in the fridge
- Add a pinch of salt before refrigerating to extend freshness
- Use a clean ladle each time to avoid contamination
- Consume within 3–5 days for the best results
Serving Suggestions
Pair your dosa variety with:
- Coconut chutney
- Tomato chutney
- Mint-coriander chutney
- Sambar with vegetables
- Gunpowder (idli podi) and ghee
Want to go fusion? Try dosa with hummus, peanut butter, or even jam!
Final Thoughts
The beauty of dosa lies in its versatility. Whether you want something spicy, sweet, soft, or crisp there’s a dosa variety waiting to delight your palate. And when you make your own batter using the ELGi Ultra Wet Grinder, you’re not just preparing food you’re celebrating tradition, health, and flavor at home.
Dosa is more than food, it is comfort, culture, and a culinary delight. With the right batter and the ELGi Ultra Wet Grinder, you can prepare any dosa variety at home with authentic South Indian taste.
So what’s your dosa mood today?
Explore the entire Ultra range and get started on your dosa journey because great batter is the secret to every great dosa
