SIMRAN RAJPAL
This is the traditional dosa version, where the thin rice crepe is filled with a mixture of onions and spicy mashed potatoes. It comes with sambar and coconut chutney.
This one has a crunchy, lacy texture because it's made with rice flour and semolina (rava). To give it a distinct crunch and flavorful aroma, onions, green chilies, and cumin seeds are frequently added.
As the name implies, it comes from Mysore and is packed with the traditional masala potato mixture after being covered with a hot red chutney made from red chilies and garlic.
Paper dosas, as their name implies, are enormous, incredibly thin dosas that resemble paper sheets. They are typically served with sambar and chutneys.
Onions, various veggies, and spicy paneer are used as filler for this dosa. It's intended for people who desire an additional protein boost.
Set dosa is a thicker, softer, more spongy variation of the ordinary dosa that originated in Karnataka. Usually, there are three or four dosas offered in a set.
This dosa is served with curry leaves, coconut chutney, and a hint of jaggery. It is made with a watery rice batter, which makes it delicate, thin, and almost translucent.