Types of Dosa
Types Of Dosa is a structured food & drink dataset with 14 entries. Its fields include Dosa, Region, Batter Base. The source values are preserved as a structured reference table.
Every row is shown below and is also available as CSV, JSON, or Excel.
Dataset details
- Table scope
- All 14 rows
- Fields
- 5 columns
- Source
- Not provided
- Data updated
- Apr 10, 2026
Included fields: Dosa, Region, Batter Base, Key Feature, Known For.
The table contains every record in this dataset; the same records are available in each download format.
Preview observations
- Region groups
- 12 distinct values
- Across 14 preview rows
- Batter Base groups
- 10 distinct values
- Across 14 preview rows
Useful for
- Comparing Dosa, Region, and Batter Base across food & drink entries
- Building reference tables, charts, or analyses from 14 downloadable records
Dosa↕ | Region↕ | Batter Base↕ | Key Feature↕ | Known For↕ |
|---|---|---|---|---|
Masala Dosa | Karnataka / Pan-South | Rice and urad dal | Potato masala filling | The iconic South Indian breakfast, crispy crepe wrapped around spiced potato |
Plain Dosa | Tamil Nadu / Pan-South | Rice and urad dal | No filling, just crispy | The no-frills classic, served with sambar and coconut chutney |
Paper Dosa | Karnataka, Tamil Nadu | Thin rice-urad dal batter | Ultra-thin, 3 feet long | Paper-thin and enormous, often longer than the plate it is served on |
Mysore Masala Dosa | Mysore, Karnataka | Rice and urad dal | Red chili chutney smear inside | Slathered with spicy red garlic chutney before adding potato filling |
Rava Dosa | Pan-South India | Semolina, rice flour, buttermilk | Lace-like instant batter | No fermentation needed, lacy holes throughout, often topped with onion and cashews |
Neer Dosa | Coastal Karnataka (Tulu Nadu) | Rice only, watery | Soft and thin, no fermentation | Neer means water, a soft coastal Karnataka variety, eaten with coconut chutney |
Set Dosa | Karnataka | Rice, urad dal, poha | Thick, soft, served in sets of three | Spongy small dosas served in sets of three with vegetable saagu |
Ghee Roast Dosa | Karnataka / Tamil Nadu | Standard rice-urad dal | Cooked with generous ghee | Crisp, golden, rich with ghee, a restaurant menu favorite |
Onion Uttapam (Dosa cousin) | Tamil Nadu | Thick dosa batter | Thick pancake with toppings | Thick dosa-like pancake topped with onions, tomatoes, chili |
Pesarattu | Andhra Pradesh | Green moong dal | Made from green gram, not rice | Andhra green-gram dosa served with ginger chutney and upma (MLA pesarattu) |
Adai | Tamil Nadu | Mixed lentils (toor, chana, urad) and rice | Multi-lentil, protein-rich | Thicker and heartier than dosa, multi-lentil base, served with avial |
Kal Dosa | Tamil Nadu / Sri Lanka | Rice and urad dal | Soft, thick, cooked without oil | The Tamil homestyle breakfast dosa, soft and pliable, not crispy |
Spring Dosa | Mumbai / modern Indo-Chinese | Rice-urad with added flour | Wrapped like a Chinese spring roll with noodles | Indo-Chinese fusion filled with hakka noodles and chili sauce |
Mysore Sada Dosa | Mysore, Karnataka | Rice and urad dal | Plain version of Mysore masala | The plain version of Mysore with just red chutney, no potato filling |
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Frequently asked questions
How is Types of Dosa organized?
The table starts in the source data's default order. You can sort and filter the loaded rows by the displayed fields.
How much data is available on this page?
This dataset contains 14 entries, and every row is available in the table and in the downloadable files.
Can I download the complete dataset?
Yes. CSV, JSON, and Excel downloads contain all 14 rows. Before republishing the data, review the source and any usage terms listed on this page; dtbse does not replace the original source's licensing terms.
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