Every year, World Dosa Day is observed on March 3 to celebrate the unique South Indian delicacy. Photos Courtesy: Special Arrangement
Sweet dosa
Executive Chef Shivaramakrishna J, Novotel Vijayawada Varun says one relatively lesser-known yet traditional favourite is the sweet dosa made with wheat flour, grated banana, jaggery and coconut. This has a beautiful balance of natural sweetness and texture, making it perfect for breakfast or even as an indulgent teatime treat (Image for representational purpose only)
Neer dosa
Chef Ajit Tiwari, executive chef, Holiday Inn Bengaluru Racecourse, believes the Neer Dosa is a lesser-known dosa variety. It is a coastal specialty from Karnataka, stands out for its remarkable simplicity and finesse. Prepared with a thin, non-fermented batter of soaked rice, water, and salt, it is gently swirled across the pan to create a soft, lace-like crepe. Light, delicate, and subtly flavoured, Neer Dosa pairs beautifully with coconut chutney, vegetable stews or coastal seafood preparations. It demonstrates how minimal ingredients, when handled with precision, can create something truly exceptional. (Image for representational purpose only)
Tomato dosa
Chef Chinna Karuppan, Master Chef South Indian at CUR8, Four Seasons Hotel Bengaluru highlights the tomato dosa, which is one traditional favourite but he believes is lesser-known. While regular dosa is a staple in most Indian homes, tomato dosa is made when families want something slightly tangy and sweet but full of flavour. It’s prepared using the usual rice and urad dal batter, but with freshly ground tomato purée and red chillies added in. The tomatoes give the dosa a soft texture, a mild sweetness and a beautiful reddish colour. This variation is especially popular in Andhra Pradesh, where bold and tangy flavours are loved. It likely comes from the simple idea of using ripe, seasonal tomatoes to add a twist to the everyday dosa. Tomato dosa is usually served hot with coconut chutney or spicy podi, making it a comforting and flavourful meal (Image for representational purpose only)
Pesarattu
Saurav Choudhuri, who is the executive chef at Novotel Visakhapatnam Varun Beach, says one variety that stands out is Pesarattu, which is a speciality from Andhra Pradesh and not known to many people. Unlike a classic dosa that relies on fermented rice and lentils, it uses soaked green moong, lending it an earthy depth and a naturally protein-forward profile without requiring long fermentation. In today’s health-conscious dining landscape, Pesarattu remains especially relevant as it is gluten-free, nourishing and deeply regional (Image for representational purpose only)
Ragi Dosa
While many people do know about it, Anshul Dhyani, who is the executive chef at ITC Grand Central in Mumbai's Parel says the ragi dosa is still lesser-known. Made from finger millet flour, rustic in flavour and wonderfully wholesome.
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