By Aanchal Mathur
Dosa is one south Indian staple, that is loved by many. Perhaps that’s why there are many different forms of it. Here are seven unique dosa varieties you should try
Originating in the Udipi town of Karnataka, tuppa dosa does not use any lentils, curds, eno or baking soda for fermentation, but relies only on methi seeds. Tried yet?
Protein Dosa can be considered a blend of the besan cheela and coconut dosa and includes besan and coconut besides veggies, making it an excellent choice for breakfast
0
Spongy, thick pancakes or crepes, dwadashi dosa is usually consumed the day following a fast, known as Dwadashi. It is only cooked on one side and is less oily.
Also known as the Sanna Polo dish in Konkani, cabbage dosa is prepared with chopped cabbage in a batter of rice and spice mix batter.
Here’s an incredible dosa recipe combining the deliciousness of dosa with the goodness of hibiscus to offer a nutritious meal
An extremely soft and spongy dosa which comes with the texture of a bread bun, this one tastes great when served with mint-coriander chutney.