By Nikita Toppo
Love dosa, but have you tried these varieties of South Indian pancakes?
Made with fermented rice-lentil batter, uttapam can be indulged as breakfast as well as a snack.
Similar to dosa, this pancake is prepared without fermenting the batter and is best served with avial.
Made with the goodness of coconut milk, this lacy dish is a staple in the state of Kerala and Tamil Nadu.
Also known as pesara dosa, this filling pancake is a popular breakfast in Andhra Pradesh.
Sarva pindi or tappala chekka is a pancake from Telangana that is made with rice flour, sesame seeds, curry leaves, and peanuts.