Plain Dosai: Make a traditional dosai by fermenting rice and lentil batter, and cooking it on a hot griddle until golden and crispy.
Masala Dosai: Stuff dosai with a flavorful potato filling seasoned with spices, onions, and curry leaves, serving it with chutney and sambar.
Onion Dosai: Add finely chopped onions to the dosai batter for a deliciously fragrant and crunchy variation.
Cheese Dosai: Sprinkle grated cheese on the dosai while it cooks to achieve a gooey and cheesy delight.
Mysore Masala Dosai: Smear a spicy and tangy red chutney on the dosai before stuffing it with a potato filling, giving it a distinct flavor.
Rava Dosai: Make instant dosai using a batter made with semolina (rava), rice flour, and buttermilk for a quick and crispy option.
Paper Dosai: Prepare super-thin and crispy dosai that resemble paper, serving them with coconut chutney and tomato chutney.
Palak Dosai: Blend spinach leaves with the dosai batter to create vibrant green dosai packed with nutrients and a unique taste.
Chocolate Banana Dosai: Satisfy your sweet tooth by spreading a mixture of melted chocolate and sliced bananas on dosai, folding it like a crepe for a delightful dessert option.