Start your day off right with a crispy and delicious dose of Indian breakfast goodness! Dosa, a thin and delicate crepe made from fermented rice and lentil batter, is a staple in South Indian cuisine. And today, we’re excited to share our top 20 favorite crispy dosa recipes that will satisfy your morning cravings.
From classic masala dosas with coconut chutney to innovative twists like cheese-stuffed, potato-packed, and even chocolate-filled versions, there’s something for everyone on this list. Whether you’re a dosa newbie or a seasoned pro, we’ve got you covered with a range of recipes that are sure to tantalize your taste buds.
In the following pages, we’ll take you on a culinary journey through the world of dosas, exploring the various fillings, toppings, and sauces that make these Indian delicacies so irresistible. So go ahead, grab a cup of steaming hot coffee or tea, and get ready to dive into the wonderful world of crispy dosas!
Classic Masala Dosa with Coconut Chutney
Experience the authentic flavors of India with this timeless recipe for Masala Dosa, a crispy rice and lentil crepe stuffed with spicy potatoes and onions, served with a creamy Coconut Chutney.
Ingredients:
For the Dosa Batter:
– 2 cups cooked rice
– 1 cup cooked lentils (such as split red gram or yellow moong)
– 1/4 teaspoon methi seeds (optional)
– Salt, to taste
For the Potato Filling:
– 2 large potatoes, boiled and mashed
– 1 small onion, finely chopped
– 1-2 green chilies, finely chopped
– 1 tablespoon vegetable oil
– Salt, to taste
– Optional: 1/4 teaspoon cumin seeds or coriander leaves for garnish
For the Coconut Chutney:
– 1 cup grated coconut
– 1 small onion, finely chopped
– 2-3 green chilies, finely chopped
– 1 tablespoon vegetable oil
– Salt, to taste
Instructions:
1. Mix the dosa batter ingredients together and let it ferment for at least 6 hours or overnight.
2. Heat a non-stick skillet over medium heat. Pour a ladle of batter and spread evenly.
3. Cook for 2-3 minutes on each side until crispy.
4. Fill with potato mixture and fold into a triangle.
5. Cook the Coconut Chutney by sautéing the ingredients in oil, then blending until smooth.
6. Serve hot with chutney.
Cooking Time: 30-40 minutes (including fermentation time)
Cheese and Onion Stuffed Dosa
This flavorful recipe combines the crispy goodness of dosas with the savory delight of cheese and onions, making it a perfect snack or meal. With just a few ingredients and simple steps, you can create this delicious treat in no time.
Ingredients:
– 2 cups dosa batter
– 1/2 cup grated cheddar cheese
– 1 medium onion, finely chopped
– 1 tablespoon butter
– Salt, to taste
– Water, as needed
Instructions:
1. Preheat a non-stick pan or griddle over medium heat.
2. Spread a thin layer of dosa batter on the pan and cook for about 2 minutes, until the edges start to curl.
3. Sprinkle grated cheese and chopped onions evenly over the dosa.
4. Dot the top with butter and season with salt.
5. Fold the dosa in half to enclose the filling, then cook for an additional 1-2 minutes, until the cheese is melted and the dosa is crispy.
6. Repeat with remaining batter and filling.
Cooking Time: About 10-12 minutes per batch
Spicy Potato and Peas Dosa
A flavorful twist on the classic Indian dosa, this Spicy Potato and Peas Dosa combines the comfort of mashed potatoes with the sweetness of peas and a kick of spice.
Ingredients:
– 2 large potatoes, boiled, peeled, and mashed
– 1 cup fresh or frozen peas
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika (optional)
– 1/4 teaspoon cayenne pepper (or to taste)
– Salt, to taste
– 2 tablespoons vegetable oil
– Dosa batter (homemade or store-bought)
Instructions:
1. In a mixing bowl, combine mashed potatoes, peas, cumin, smoked paprika (if using), and cayenne pepper.
2. Season with salt to taste.
3. Divide the dosa batter into 4-6 portions, depending on desired size.
4. Place a portion of the potato-peas mixture in the center of each batter portion.
5. Fold the batter over the filling to form a half-moon shape.
6. Heat oil in a non-stick skillet or griddle over medium-high heat.
7. Cook dosas for 2-3 minutes, until golden brown and crispy.
8. Flip and cook for another minute.
Cooking Time: 10-12 minutes (4-6 dosas)
Rava Dosa with Tomato Chutney
This recipe combines the crispy and savory Rava Dosa with a tangy and flavorful Tomato Chutney, making for a delicious and satisfying breakfast or snack option.
Ingredients:
For the Rava Dosa:
– 1 cup rava (semolina)
– 1/2 cup water
– 1/4 teaspoon salt
– Vegetable oil for greasing
For the Tomato Chutney:
– 3 ripe tomatoes, diced
– 1 small onion, finely chopped
– 1-2 green chilies, finely chopped
– 1 tablespoon vegetable oil
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a bowl, mix together rava and water to form a thick batter. Add salt and stir well.
2. Heat a non-stick pan or griddle over medium heat. Grease the pan with a little oil.
3. Pour a ladle of the batter onto the pan and spread it evenly to form a circle.
4. Cook for 1-2 minutes, until the edges start to curl. Flip and cook for another minute.
5. For the chutney, heat oil in a pan over medium heat. Add onions, green chilies, and salt. Saute until the onions are translucent.
6. Add diced tomatoes and saute until they release their juices and blend with the mixture.
7. Cook for an additional 2-3 minutes or until the chutney thickens slightly.
Cooking Time: 15-20 minutes
Pesarattu (Green Moong Dosa) with Ginger Chutney
Pesarattu is a popular South Indian dish made from green moong lentils, rice, and spices. This recipe pairs the dosa with a tangy and flavorful ginger chutney.
Ingredients:
For Pesarattu:
– 1 cup split green moong lentils
– 1/2 cup cooked white rice
– 1/4 teaspoon salt
– 1/4 teaspoon asafoetida
– Water, as needed
For Ginger Chutney:
– 1 cup fresh ginger, peeled and chopped
– 1 small onion, finely chopped
– 1 tablespoon tamarind paste
– 1/2 teaspoon salt
– 1/4 teaspoon red chili powder
– 2 tablespoons oil
– Water, as needed
Instructions:
1. Soak the lentils for at least 4 hours or overnight.
2. Grind the soaked lentils with cooked rice, salt, and asafoetida into a smooth batter.
3. Heat a non-stick pan over medium heat.
4. Pour a ladle of batter onto the pan and spread evenly.
5. Cook until the dosa is golden brown and crispy, flipping once.
6. For Ginger Chutney: Blend all ingredients together, adding water as needed to achieve desired consistency.
7. Serve the Pesarattu with warm or hot Ginger Chutney.
Cooking Time: 15-20 minutes
Paneer Tikka Dosa with Mint Yogurt Sauce
A twist on traditional dosas, this recipe combines the flavors of Indian cuisine with the convenience of a savory pancake. Paneer tikka filling and mint yogurt sauce take this dish to the next level!
Ingredients:
For the dosa:
– 1 cup besan (gram flour)
– 1/2 cup water
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
For the paneer tikka filling:
– 250 grams paneer, cut into small cubes
– 1 tablespoon lemon juice
– 1/2 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– Salt to taste
For the mint yogurt sauce:
– 1 cup plain yogurt
– 1/4 cup chopped fresh mint leaves
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Soak besan in water for 30 minutes, then grind into a smooth batter.
2. Heat oil in a non-stick pan over medium heat. Pour in the batter and spread evenly.
3. Cook for 2-3 minutes or until the dosa is golden brown. Flip and cook the other side.
4. Prepare paneer tikka filling by marinating paneer cubes with lemon juice, cumin powder, coriander powder, and salt. Grill or bake until cooked through.
5. Mix yogurt, mint leaves, and lemon juice for the sauce. Season to taste.
Cooking Time: 20-25 minutes
Oats Dosa with Coriander Chutney
This recipe combines the comfort of oats with the crunch and flavor of traditional dosa, accompanied by a refreshing coriander chutney. Perfect for a quick breakfast or snack!
Ingredients:
For Oats Dosa:
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 3/4 cup lukewarm water
– 1 tablespoon vegetable oil
For Coriander Chutney:
– 1 cup fresh coriander leaves and stems, chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt, to taste
– 1/4 cup water
Instructions:
1. In a bowl, mix oats, flour, baking powder, and salt.
2. Gradually add lukewarm water and knead into a smooth dough.
3. Divide the dough into 6-8 portions and shape each into a ball.
4. Roll out each ball into a thin circle (about 1/8 inch thick).
5. Heat a non-stick pan over medium heat and cook the dosa for 2-3 minutes or until it starts to curl.
6. Flip and cook for another minute.
7. For coriander chutney, blend all ingredients in a blender until smooth.
8. Serve the oats dosa with a dollop of coriander chutney.
Cooking Time: 15-20 minutes
Set Dosa with Vegetable Kurma
This recipe combines the crispy, fermented goodness of set dosa with the rich flavors of a creamy vegetable kurma. Perfect for breakfast or brunch, this dish is sure to become a staple in your kitchen.
Ingredients:
For Set Dosa:
– 2 cups dosa batter
– Vegetable oil for frying
For Vegetable Kurma:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, cauliflower)
– 1 tablespoon butter
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– Salt, to taste
– 2 tablespoons yogurt
– 1/4 cup water
Instructions:
1. Heat a non-stick skillet or griddle over medium heat.
2. Pour 1/4 cup of dosa batter and spread evenly.
3. Cook for 2-3 minutes, until the edges start to curl.
4. Flip and cook for another minute.
5. For Vegetable Kurma: Saute onions, garlic, and mixed vegetables in butter until tender. Add spices and yogurt; mix well.
6. Serve set dosa with vegetable kurma and enjoy!
Cooking Time: 20-25 minutes
Neer Dosa with Mango Curry
A classic South Indian combination that’s perfect for a quick and satisfying meal. Neer Dosa, also known as paper dosa, is a delicate crepe made from rice flour and water, served with a sweet and spicy mango curry.
Ingredients:
For the Neer Dosa:
– 2 cups rice flour
– 1/2 cup lukewarm water
– Salt to taste
For the Mango Curry:
– 2 ripe mangos, diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt to taste
– 2 tablespoons vegetable oil
– 1 cup water
Instructions:
1. In a large bowl, mix together rice flour and lukewarm water to form a smooth batter.
2. Heat a non-stick pan over medium heat. Pour in a small amount of the batter and spread evenly to form a thin crepe.
3. Cook for 1-2 minutes or until the edges start to curl. Flip and cook for another minute.
4. In a separate pan, heat oil and sauté onions, garlic, cumin seeds, coriander powder, turmeric powder, and red chili powder until fragrant.
5. Add diced mango and salt. Cook for 5-7 minutes or until the mango is tender.
6. Serve Neer Dosa with Mango Curry and enjoy!
Cooking Time: 20-25 minutes
Jowar Dosa with Peanut Chutney
This recipe combines the nutty flavor of jowar (sorghum) flour with the creamy richness of peanut chutney, creating a delicious and nutritious snack or meal.
Ingredients:
For Jowar Dosa:
– 1 cup jowar flour
– 1/2 cup rice flour
– 1/4 teaspoon salt
– 3/4 cup water
– Vegetable oil for frying
For Peanut Chutney:
– 1 cup peanuts
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt, to taste
– 1/4 cup water
Instructions:
1. Mix jowar and rice flours with salt.
2. Gradually add water to form a smooth batter.
3. Heat oil in a non-stick pan over medium heat.
4. Pour a ladle of batter into the pan and spread evenly.
5. Cook for 2-3 minutes, until the edges start to curl.
6. Flip and cook for another minute.
For Peanut Chutney:
1. Roast peanuts in a dry pan until fragrant.
2. Blend roasted peanuts with onion, garlic, lemon juice, and salt.
3. Add water as needed to achieve desired consistency.
Cooking Time: 10-12 minutes (including preparation)
Sweet Banana Dosa with Honey Drizzle
This recipe combines the natural sweetness of bananas with the crispy texture of dosas, perfect for a sweet and satisfying snack or dessert.
Ingredients:
– 2 ripe bananas, mashed
– 1 cup dosa batter (homemade or store-bought)
– 1/4 teaspoon baking powder
– 1 tablespoon vegetable oil
– Salt, to taste
– Honey, for drizzling
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Mix together mashed bananas and dosa batter in a bowl.
3. Add baking powder and salt; mix well.
4. Brush the skillet with oil and pour 1/4 cup of the banana-dosa mixture onto it.
5. Cook for 2-3 minutes, until the edges start to curl and the surface is slightly dry.
6. Flip and cook for another minute.
7. Drizzle with honey and serve warm.
Cooking Time: 10-12 minutes (depending on the number of dosas)
Egg Dosa with Spicy Onion Relish
Egg dosa is a popular South Indian breakfast dish, and adding a spicy onion relish takes it to the next level. This recipe combines the crispy, egg-based crepe with a flavorful condiment.
Ingredients:
– 1 cup rice flour
– 1/2 cup chickpea flour
– 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup lukewarm water
– 2 large eggs
– Vegetable oil for greasing
– For the relish:
+ 1 medium onion, finely chopped
+ 1 small green chili, finely chopped
+ 1/4 teaspoon cumin seeds
+ Salt, to taste
+ 2 tablespoons lemon juice
Instructions:
1. In a large bowl, mix together rice flour, chickpea flour, baking soda, and salt.
2. Gradually add lukewarm water to form a smooth batter.
3. Add eggs one by one, mixing well after each addition.
4. Heat a non-stick skillet or griddle over medium heat. Grease with a small amount of oil.
5. Pour 1/4 cup of the batter onto the skillet and spread evenly to form a thin circle.
6. Cook for 2-3 minutes, until the edges start to curl and the surface is dry.
7. Flip and cook for another minute.
8. For the relish, heat oil in a small pan over medium heat. Add cumin seeds and let them sizzle.
9. Add chopped onion, green chili, salt, and lemon juice. Stir well and cook until the onions are translucent.
10. Serve the egg dosa with the spicy onion relish.
Cooking Time: 15-20 minutes
Spinach and Corn Dosa with Garlic Dip
This recipe combines the nutty flavor of dosa with the sweetness of corn and the earthiness of spinach, served with a pungent garlic dip. Perfect for a quick and satisfying meal or snack.
Ingredients:
For the dosa:
– 1 cup split red lentils (masoor dal)
– 1/2 cup fresh spinach leaves
– 1/2 cup corn kernels
– 1/4 teaspoon cumin seeds
– Salt, to taste
– Water, as needed
For the garlic dip:
– 3 cloves garlic, minced
– 1/2 cup plain yogurt
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight.
2. Drain the lentils and blend with spinach, corn, cumin seeds, and salt until smooth.
3. Add water as needed to achieve a thick batter.
4. Heat a non-stick pan over medium heat.
5. Pour a ladle of batter into the pan and spread evenly.
6. Cook for 2-3 minutes or until the edges start to curl.
7. Flip and cook for another minute.
8. Serve with garlic dip, made by mixing all ingredients together.
Cooking Time: 15-20 minutes
Adai Dosa with Avial
Adai dosa is a traditional South Indian dish made with fermented rice and lentil batter, while avial is a vegetable-based side dish. This recipe combines the two for a flavorful and nutritious meal.
Ingredients:
For Adai Dosa:
– 2 cups rice
– 1 cup split red gram (masoor dal)
– 1/4 teaspoon fenugreek seeds (methi)
– 1/2 teaspoon salt
– 3/4 teaspoon yeast (optional)
– Water, as needed
For Avial:
– 1 cup mixed vegetables (carrots, potatoes, green beans, peas)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 1 small tomato, diced
– Salt, to taste
– Fresh curry leaves, for garnish
Instructions:
1. Soak rice and lentils overnight. Drain and blend with fenugreek seeds, salt, and yeast (if using).
2. Cook the batter with water until it thickens.
3. Heat a non-stick pan and pour 1/4 cup of batter. Cook until golden brown and crispy.
4. For Avial: Heat oil in a pan. Add chopped onion and sauté until softened. Add mixed vegetables, salt, and curry leaves. Simmer for 5 minutes.
Cooking Time: Adai Dosa: 2-3 minutes per side; Avial: 10 minutes.
Chocolate Dosa with Nutella Filling
This decadent dessert combines the crispy, fermented rice flour crepe of a traditional dosa with the velvety smoothness of chocolate and the nutty flavor of Nutella. Treat yourself to this indulgent treat!
Ingredients:
– 1 cup dosa batter (available at Indian grocery stores or online)
– 1/2 cup melted unsalted butter
– 1/4 cup sugar
– 2 tablespoons all-purpose flour
– 1 teaspoon vanilla extract
– 1/2 cup Nutella spread
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat a non-stick skillet or dosa pan over medium heat.
2. Pour a small amount of melted butter onto the pan and tilt to coat evenly.
3. Pour about 1/4 cup of dosa batter onto the pan and spread into a thin circle.
4. Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
5. Flip the dosa over and cook for another minute.
6. Place a small spoonful of Nutella in the center of the dosa.
7. Fold the dosa in half to enclose the filling.
8. Dust with confectioners’ sugar and serve warm.
Cooking Time: 4-5 minutes per dosa
Mushroom and Cheese Dosa with Truffle Oil
Elevate the classic dosa recipe by adding earthy mushrooms, melted cheese, and a hint of truffle oil. This unique combination will transport your taste buds to a world of flavors.
Ingredients:
– 2 cups dosa batter
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup grated cheddar cheese
– 1 tsp olive oil
– Salt, to taste
– Fresh cilantro, for garnish
– Truffle oil, for serving
Instructions:
1. Heat a non-stick pan or griddle over medium heat.
2. Pour a ladle of dosa batter and spread evenly.
3. Top with sliced mushrooms and grated cheese.
4. Drizzle 1 tsp olive oil around the edges to help crisp the dosa.
5. Cook for 2-3 minutes, until the dosa is golden brown and crispy.
6. Flip and cook the other side for an additional minute.
7. Serve hot with a drizzle of truffle oil and garnish with cilantro.
Cooking Time: 10-12 minutes
Tomato Basil Dosa with Pesto Sauce
This recipe combines the flavors of India with the freshness of Italy, resulting in a unique and delicious dish. Tomato basil dosas are crispy rice flour crepes filled with sautéed tomatoes and basil, served with a tangy pesto sauce.
Ingredients:
– 1 cup rice flour
– 2 tablespoons oil
– 1/2 cup lukewarm water
– 1 large tomato, diced
– 1/4 cup chopped fresh basil
– Salt to taste
– Pesto sauce (store-bought or homemade)
Instructions:
1. In a mixing bowl, combine rice flour and oil. Gradually add lukewarm water to form a smooth batter.
2. Heat a non-stick skillet over medium heat. Pour 1/4 cup of the batter into the skillet and spread evenly.
3. Cook for 30 seconds. Flip and cook for another 30 seconds.
4. In a pan, sauté diced tomatoes and chopped basil with salt to taste.
5. Serve dosas with pesto sauce.
Cooking Time: Approximately 15-20 minutes.
Beetroot Dosa with Coconut Garlic Chutney
Experience the vibrant flavors of India with this unique recipe that combines the earthy sweetness of beetroot with the spiciness of coconut and garlic.
Ingredients:
– 1 cup cooked beetroot
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1/2 cup lukewarm water
– Vegetable oil for frying
– Coconut Garlic Chutney (recipe below)
– Fresh cilantro leaves for garnish
Instructions:
1. In a bowl, combine flour, salt, and baking soda.
2. Add the cooked beetroot and mix until smooth.
3. Gradually add the lukewarm water to form a thick batter.
4. Heat oil in a non-stick pan over medium heat. Pour a ladle of batter and spread evenly.
5. Cook for 1-2 minutes or until the dosa is golden brown and crispy.
Coconut Garlic Chutney:
– 1/2 cup grated coconut
– 3 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt to taste
Combine all ingredients in a blender and blend until smooth. Adjust seasoning as needed.
Cooking Time: 15-20 minutes (including chutney preparation)
Garnish with fresh cilantro leaves and serve the Beetroot Dosa with Coconut Garlic Chutney for a delicious and unique snack or meal!
Quinoa Dosa with Spicy Tomato Chutney
Experience the fusion of traditional Indian dosa and nutritious quinoa in this innovative recipe.
Ingredients:
For Quinoa Dosa:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
For Spicy Tomato Chutney:
– 2 cups fresh tomatoes, diced
– 1 small onion, finely chopped
– 1 jalapeño pepper, seeded and chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt, to taste
– 2 tablespoons olive oil
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a pan, heat oil over medium heat. Add onion and garlic; sauté until translucent.
3. Combine cooked quinoa with onion mixture and salt. Mix well.
4. Divide the quinoa mixture into 6-8 portions and shape each portion into a thin circle (dosa).
5. Cook dosas in a non-stick pan over medium heat for 2-3 minutes on each side, until crispy and golden brown.
6. For chutney, combine all ingredients in a blender or food processor; blend until smooth.
7. Serve quinoa dosa with spicy tomato chutney.
Cooking Time: 30 minutes
Onion Rava Dosa with Sambar
Savor the delicious combination of crispy Onion Rava Dosa and flavorful Sambar, a classic South Indian dish perfect for breakfast or snack time.
Ingredients:
For the Dosa Batter:
– 2 cups fermented rava (semolina)
– 1/2 cup yogurt
– 1/4 cup water
– Salt to taste
– Chopped onions for garnish
For the Sambar:
– 1 cup split red lentils (masoor dal)
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon sambar powder
– Salt to taste
– Water as needed
Instructions:
1. Mix rava with yogurt and water to form a smooth batter. Add salt and mix well.
2. Heat a non-stick pan over medium heat. Pour a ladle of batter and spread evenly.
3. Cook for 1-2 minutes or until the edges start to curl. Flip and cook for another minute.
4. To make Sambar, heat oil in a pan and sauté onions and garlic until softened.
5. Add dal, sambar powder, and salt. Mix well and add water as needed.
6. Simmer for 10-15 minutes or until the dal is cooked. Serve with Onion Rava Dosa.
Cooking Time: 30 minutes
Summary
Get ready to start your day with a crispy and delicious dose of Indian flair! This collection of 20 dosa recipes offers a world of flavor possibilities. From classic masala dosas to innovative twists like cheese and onion stuffed dosas, there’s something for every breakfast lover. Try rava dosas with tomato chutney, pesarattu with ginger chutney, or even chocolate dosas with Nutella filling. Whether you’re in the mood for something spicy or sweet, these dosa recipes are sure to delight.
