Beyond the Masala Dosa, explore these three regional dosas in Mumbai

[[{“value”:”

While masala dosa remains a beloved staple, South Indian cuisine is home to a variety of regional dosa styles that showcase unique ingredients, textures, and culinary traditions. From Andhra Pradesh’s protein-rich  specialties to Karnataka’s coastal classics, these lesser-known dosas deserve a spot on every dosa lover’s radar.

While masala dosa remains a beloved staple, South Indian cuisine is home to a variety of regional dosa styles that showcase unique ingredients, textures, and culinary traditions. From Andhra Pradesh’s protein-rich  specialties to Karnataka’s coastal classics, these lesser-known dosas deserve a spot on every dosa lover’s radar.

Pesarattu Masala Dosai

A speciality from Andhra Pradesh, Pesarattu Masala Dosai is made using green gram instead of the traditional rice-and-lentil batter, giving it a distinctive texture and earthy flavour. Paired with a flavourful onion masala filling, it offers a delicious introduction to the regional diversity of South Indian cuisine beyond the classic masala dosa.

Where: Dakshinayan
Price: Rs 265 plus taxes

Neer Dosa

A staple of coastal Karnataka cuisine, Neer Dosa is known for its delicate, paper-thin texture and light flavour. Made from finely ground rice batter, this soft and lacy dosa is a refreshing departure from its crisp counterparts and highlights the simplicity that defines many coastal South Indian dishes.

Where: Via Bombay
Price: Rs 215 plus taxes

Mushroom Sukka Dosa

Bringing together the crisp comfort of a dosa with the bold flavours of a coastal-style mushroom sukka, this variation offers an inventive twist on a South Indian staple. Filled with a savoury mushroom preparation, it delivers layers of flavour while showcasing how traditional regional preparations can be reimagined in unexpected ways.

Where: Banana Leaf
Price: Rs 295 plus taxes.

“}]]