Exploring the diverse world of Dosas

Dosa is one of the most beloved dishes in South Indian cuisine, known for its crispy texture and savoury flavour. While traditionally a simple dish made from fermented rice and urad dal (black lentils), dosa has evolved into a wide variety of regional variations, each with unique fillings and preparation methods. These variations showcase the versatility of dosa and its ability to adapt to different tastes, preferences, and cultural influences.

The most basic form of dosa is the plain dosa, a thin, crisp pancake made from a batter of fermented rice and urad dal. The fermentation process gives the dosa its characteristic tangy flavour, and its golden-brown crispness is achieved by spreading the batter thinly on a hot griddle. Plain dosas are usually served with a variety of accompaniments such as coconut chutney, tomato chutney, or sambar (a spiced lentil soup). This simple version is a favourite breakfast or snack for many, offering a satisfying and light meal.

One of the most popular variations of dosa is the masala dosa. In this version, the plain dosa is filled with a spiced potato mixture that includes ingredients like turmeric, mustard seeds, green chilies, onions, and curry leaves. The warm, seasoned potatoes are folded inside the crispy dosa, creating a flavourful contrast between the soft filling and the crisp exterior. Masala dosa is often served with chutneys and sambar, making it a hearty, well-rounded meal that is enjoyed by many across India and internationally.

The rava dosa, made from semolina (rava) instead of rice, is another variant that differs in texture and taste. Rava dosa has a more delicate and porous texture, which makes it slightly more brittle than its rice-based counterpart. This type of dosa is often thinner and crispier, and it is frequently topped with ingredients like onions, green chilies, or even crushed black pepper for added flavour. The batter for rava dosa does not require fermentation, which makes it quicker and easier to prepare compared to the traditional dosa.

Another interesting variation is the neer dosa, a lighter, more delicate form of dosa typically associated with coastal regions, especially in Karnataka and parts of Kerala. The batter for neer dosa is made from rice flour, water, and a pinch of salt, resulting in a soft, thin, almost translucent dosa. Unlike other dosas, neer dosas are not crisp but rather tender, making them ideal for pairing with curries or coconut-based dishes.

In the coastal regions of India, particularly in Kerala, the appam can sometimes be considered a cousin of the dosa. Appams are made from fermented rice batter, but they are thicker and have a soft, spongy centre with crispy edges. Typically, appams are served with stew or coconut milk-based dishes, offering a slightly sweeter, softer alternative to the traditional dosa.