By Bornika Das
September 8, 2023
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Whenever we talk about South Indian cuisine, the first thing that comes to our mind is dosa. These delectable rice and lentil crepes have captivated food enthusiasts across the globe with their crispy texture, delicate flavors, and versatility. You must be amazed to know that different parts of South India have different varities of dosa. Take a look:
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This crispy delight features a golden-brown, paper-thin crepe filled with a spicy potato filling. Served with coconut chutney and sambar, this dosa is a classic favourite for breakfast or any time of the day.
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This green-hued delight is crafted from a batter made of whole green gram (moong dal), ginger, and green chilies. It is typically served with ginger chutney or allam pachadi.
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These soft, fluffy dosas are smaller in size compared to their counterparts but make up for it in flavor. They are served in sets of three or four and are accompanied by coconut chutney, tomato-onion chutney, and sambar.
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Kerala brings forth its delicate and translucent Neer Dosa, which literally translates to "water dosa" due to its thin, watery batter. It is served with a variety of chutneys, curries, and pickles.
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Telangana showcases the Adai dosa, a protein-packed delicacy that combines a medley of lentils and spices. are thicker and heavier than their counterparts and are typically served with avial and coconut chutney.
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The crispy and lacy Rava Dosa, a popular choice in both Karnataka and Tamil Nadu. Made of semolina, they have porous structure and are served with coconut chutney, tomato chutney, or sambar.
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