Get ready to start your day with a flavorful and crunchy twist! Dosas are a staple in Indian cuisine, and when made correctly, they can be absolutely divine. In this article, we’ll take you on a culinary journey through 20 different types of crispy dosa recipes that will make your breakfast game unbeatable.
From classic masala dosas to innovative creations like chocolate dosas with vanilla ice cream, we’ve got you covered. Whether you’re in the mood for something savory, sweet, or even cheesy, our collection of dosa recipes has got it all. So, grab a cup of hot coffee or tea, and let’s dive into the world of crispy dosas!
Masala Dosa with Coconut Chutney
Masala dosa is a popular Indian street food that combines the comfort of a crispy rice and lentil crepe with the excitement of flavorful fillings. Here’s a simple recipe to make this treat at home, paired with a creamy coconut chutney.
Ingredients:
For Masala Dosa:
– 2 cups cooked rice
– 1 cup cooked moong dal (split green gram)
– 1/2 teaspoon cumin seeds
– 1/4 teaspoon asafoetida (hing)
– Salt, to taste
– Water, as needed
For Coconut Chutney:
– 1 cup grated coconut
– 1/2 cup chopped fresh cilantro
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. Mix cooked rice and lentils with cumin seeds, asafoetida, and salt.
2. Gradually add water to form a thick batter.
3. Heat a non-stick pan over medium heat. Pour a ladle of the batter and spread evenly.
4. Cook for 2-3 minutes or until the edges start to curl.
5. Flip and cook the other side for another minute.
Cooking Time: 15-20 minutes (including preparation)
Tips:
– Use leftover cooked rice and lentils to make this recipe more convenient.
– Adjust the amount of chili peppers in the filling according to your desired spice level.
Rava Dosa with Tomato Chutney
A popular South Indian dish, Rava Dosa is a crispy and flavorful crepe made from semolina (rava) flour. Paired with a tangy and sweet tomato chutney, it’s a match made in heaven.
Ingredients:
For the dosa:
– 1 cup semolina (rava) flour
– 1/2 cup yogurt
– 1/4 teaspoon baking powder
– Salt, to taste
– Ghee or oil, for brushing
For the tomato chutney:
– 3 ripe tomatoes, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon tamarind paste
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a bowl, combine rava flour, yogurt, and baking powder.
2. Add water gradually to form a smooth batter.
3. Heat a non-stick pan over medium heat. Brush with ghee or oil.
4. Pour 1/4 cup of batter into the pan and spread evenly.
5. Cook for 2-3 minutes, until the dosa is crispy and golden brown.
6. Flip and cook the other side.
7. For the chutney, heat a pan over medium heat. Add the diced tomatoes, chopped onion, minced garlic, and tamarind paste.
8. Stir well and simmer for 10-15 minutes, or until the chutney thickens slightly.
9. Serve the dosa with the tomato chutney and garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Onion Uttapam Dosa
A flavorful and savory dosa recipe that combines the sweetness of onions with the tanginess of curd, perfect for a quick breakfast or snack.
Ingredients:
– 1 cup split black gram (urad dal)
– 1/2 cup rice flour
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1 small onion, finely chopped
– 1/2 cup curd
– Water, as needed
– Ghee or oil, for frying
Instructions:
1. Grind the urad dal into a smooth paste using enough water to achieve the right consistency.
2. Mix the rice flour, baking soda, and salt with the urad dal paste.
3. Heat a non-stick pan over medium heat. Pour a ladle of the batter onto the pan and spread it evenly.
4. Sprinkle chopped onions and curd over the dosa.
5. Cook for 2-3 minutes or until the edges start to curl.
6. Flip the dosa and cook for another minute, until golden brown.
7. Serve hot with a dollop of ghee or oil.
Cooking Time: 10-12 minutes
Set Dosa with Sambar
Savor the flavors of South India with this traditional recipe that combines crispy Set Dosa with a flavorful Sambar.
Ingredients:
For Set Dosa:
– 1 cup urad dal (split black gram)
– 1 cup rice flour
– 1/2 teaspoon salt
– Water, as needed
For Sambar:
– 1 cup toor dal (yellow split lentils)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tomato, diced
– 1 tablespoon tamarind paste
– 1 teaspoon sambar powder
– Salt, to taste
– Water, as needed
Instructions:
1. Rinse the urad dal and soak it in water for at least 4 hours. Drain and grind into a smooth paste.
2. Mix the ground urad dal with rice flour, salt, and enough water to form a thick batter.
3. Heat a non-stick pan over medium heat. Pour a ladle of the batter onto the pan and spread it evenly.
4. Cook for 1-2 minutes or until the edges start to curl.
5. Flip and cook for another minute.
6. To make Sambar, sauté the onion, garlic, and tomato in oil until the onion is translucent.
7. Add the dal, tamarind paste, sambar powder, and salt. Mix well and add water as needed.
8. Simmer for 10-15 minutes or until the Sambar thickens.
Cooking Time: 20-25 minutes
Pesarattu (Green Moong Dosa)
A popular Andhra Pradesh specialty, Pesarattu is a thin, crispy dosa made with green moong lentils and spices. This recipe yields 6-8 dosas.
Ingredients:
– 1 cup split green moong lentils
– 2 cups water
– 1/4 teaspoon salt
– 1/4 teaspoon asafoetida (optional)
– 1 tablespoon vegetable oil
– Chopped onions, cilantro, and chilies for garnish
Instructions:
1. Soak the green moong lentils in water for at least 4 hours or overnight. Drain the water and grind the lentils into a smooth paste using a blender or grinder.
2. Add salt, asafoetida (if using), and water to the ground lentils to form a thick batter. Rest for 30 minutes.
3. Heat a non-stick pan over medium heat. Pour a small amount of oil and spread it evenly.
4. Using a ladle, pour a small portion of the batter onto the pan, spreading it into a thin circle (about 6-7 inches in diameter).
5. Cook for 1-2 minutes or until the edges start to curl. Loosen with a spatula and flip. Cook for another minute.
6. Serve hot with chutney, sambar, or raita. Garnish with chopped onions, cilantro, and chilies.
Cooking Time: Approximately 10-12 minutes
Neer Dosa with Mango Curry
Experience the flavorful fusion of South Indian cuisine with this classic recipe, featuring crispy Neer Dosas paired with a sweet and tangy Mango Curry.
Ingredients:
For Neer Dosa:
– 2 cups fermented rice water (neer)
– 1 cup all-purpose flour
– 1/4 teaspoon salt
For Mango Curry:
– 2 ripe mangos, diced
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon grated ginger
– 1 teaspoon curry powder
– Salt, to taste
– 1/4 cup water
Instructions:
1. In a large bowl, combine neer, flour, and salt. Mix until smooth.
2. Heat a non-stick pan over medium heat. Pour in the batter and spread evenly.
3. Cook for 1-2 minutes or until the dosa is crispy and golden brown.
4. For Mango Curry:
– Heat oil in a pan over medium heat. Add chopped onion, garlic, and ginger; sauté until softened.
– Add diced mango, curry powder, and salt. Stir well.
– Add water and stir to combine.
– Simmer for 5-7 minutes or until the curry thickens.
Cooking Time: 15-20 minutes
Paper Dosa with Mint Chutney
Experience the taste of South India with this simple and delicious recipe for Paper Dosas paired with a refreshing mint chutney.
Ingredients:
For the Dosas:
– 2 cups rice flour
– 1/4 cup maida (all-purpose flour)
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup lukewarm water
– Ghee or oil for frying
For the Mint Chutney:
– 1 cup fresh mint leaves
– 1/2 cup cilantro leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt to taste
– Water as needed
Instructions:
1. Mix together the rice flour, maida, baking powder, and salt.
2. Gradually add the lukewarm water and mix until a smooth batter forms.
3. Heat a non-stick pan over medium heat. Grease with ghee or oil.
4. Pour a ladle of batter onto the pan and spread evenly to form a thin dosa.
5. Cook for 1-2 minutes, until the edges start curling.
6. Flip and cook for another minute.
For the Mint Chutney:
1. Blend together the mint leaves, cilantro, onion, garlic, lemon juice, and salt.
2. Add water as needed to achieve a desired consistency.
3. Serve the Paper Dosas hot with the Mint Chutney on the side.
Cooking Time: 15-20 minutes
Cheese Dosa with Coriander Dip
A popular Indian street food, Cheese Dosa is a crispy and flavorful dosa filled with melted cheese. Serve it with a refreshing Coriander Dip for a delightful snack.
Ingredients:
For the Cheese Dosa:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 cup lukewarm water
– 1 tablespoon vegetable oil
– 1 cup grated cheese (Cheddar or Mozzarella)
For the Coriander Dip:
– 1/2 cup plain yogurt
– 1/4 cup chopped fresh coriander leaves
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. In a mixing bowl, combine flour, salt, and baking powder.
2. Gradually add lukewarm water to form a smooth batter.
3. Heat the oil in a non-stick pan over medium heat. Pour a ladle of batter and spread evenly.
4. Cook for 1-2 minutes or until the edges start to curl. Flip and cook for another minute.
5. Place grated cheese on half of the dosa and fold the other half to form a triangle.
6. Serve hot with Coriander Dip.
Cooking Time: 15-20 minutes
Oats Dosa with Peanut Chutney
Start your day with a nutritious and flavorful Oats Dosa paired with a creamy Peanut Chutney, perfect for breakfast or brunch.
Ingredients:
For the Oats Dosa:
– 1 cup rolled oats
– 1/2 cup besan (gram flour)
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 3/4 cup water
– Vegetable oil, for frying
For the Peanut Chutney:
– 1/2 cup peanuts
– 1 small onion, finely chopped
– 1 tablespoon tomato paste
– 1 tablespoon lemon juice
– Salt, to taste
– Water, as needed
Instructions:
1. Mix together oats, besan, baking powder, and salt in a bowl.
2. Gradually add water and mix until a smooth batter forms.
3. Heat oil in a non-stick pan over medium heat. Pour 1/4 cup of the batter and spread evenly to form a dosa.
4. Cook for 1-2 minutes or until the edges start to curl. Flip and cook for another minute.
5. For the Peanut Chutney, blend peanuts, onion, tomato paste, lemon juice, and salt in a blender until smooth.
6. Add water as needed to achieve desired consistency.
Cooking Time: 15-20 minutes
Jowar Dosa with Garlic Chutney
Jowar Dosa is a popular Indian flatbread made from sorghum flour, perfect for sopping up flavorful chutneys. This recipe combines the nutty flavor of jowar with the pungency of garlic for a delicious and satisfying snack.
Ingredients:
For the Jowar Dosa:
– 1 cup jowar (sorghum) flour
– 1/2 cup rice flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 3/4 cup water
– Ghee or oil for brushing
For the Garlic Chutney:
– 3 cloves garlic, minced
– 1 small onion, finely chopped
– 1 tablespoon lemon juice
– 1 tablespoon vegetable oil
– Salt to taste
Instructions:
1. In a mixing bowl, combine jowar flour, rice flour, salt, and baking powder.
2. Gradually add water to form a smooth batter.
3. Heat a non-stick skillet or griddle over medium heat.
4. Pour a ladle of batter onto the skillet and spread into a thin circle.
5. Cook for 1-2 minutes, until the edges start to curl.
6. Brush with ghee or oil and flip; cook for another minute.
Cooking Time: 10-12 minutes (includes cooking time for both jowar dosa and garlic chutney)
Adai Dosa with Avial
Adai dosa, a type of fermented crepe from South India, is typically served with a flavorful coconut-based vegetable dish known as avial. This recipe combines the two to create a delicious and satisfying meal.
Ingredients:
For Adai Dosa:
– 1 cup rice flour
– 1/2 cup gram flour (chickpea flour)
– 1/4 teaspoon fenugreek seeds
– 1/4 teaspoon asafoetida (optional)
– 1/2 teaspoon salt
– 1/2 cup water
– Fresh coriander leaves, for garnish
For Avial:
– 1 cup mixed vegetables (drumsticks, carrots, green beans, potatoes)
– 1/2 cup grated coconut
– 1 small onion, finely chopped
– 1 teaspoon mustard seeds
– 1 teaspoon curry leaves
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Soak the fenugreek seeds in water for at least 4 hours or overnight.
2. Grind the rice flour, gram flour, and soaked fenugreek seeds into a smooth batter with 1/2 cup water.
3. Heat a non-stick pan over medium heat and pour a ladle of the batter to form a dosa.
4. Cook for 1-2 minutes or until the edges start to curl.
5. Flip and cook for another minute.
6. Serve with Avial, prepared by sautéing the mixed vegetables in oil, adding grated coconut, mustard seeds, curry leaves, and salt.
Cooking Time: Approximately 20-25 minutes for both dishes.
Egg Dosa with Onion Relish
A classic Indian dish, Egg Dosa is a flavorful and filling breakfast or brunch option. This recipe combines the crispy, fermented crepe with a sweet and tangy onion relish.
Ingredients:
For the dosa batter:
– 2 cups rice flour
– 1/2 cup mung bean sprout flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup lukewarm water
– 2 large eggs
For the onion relish:
– 1 large onion, thinly sliced
– 1 tablespoon vegetable oil
– 1 tablespoon grated fresh ginger
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Mix together the dosa batter ingredients and let it ferment for at least 4 hours or overnight.
2. Heat a non-stick skillet over medium heat. Pour in a ladle of the fermented batter and spread evenly to form a thin circle.
3. Cook the dosa for about 2 minutes, until the edges start to curl. Flip and cook for another minute.
4. Meanwhile, heat the oil in a pan over low heat. Add the sliced onions and cook until caramelized and golden brown.
5. Mix in the grated ginger, lemon juice, and salt. Set aside.
Cooking Time:
– Dosa: 2-3 minutes per side
– Onion Relish: 15-20 minutes
Spinach Dosa with Coconut Sauce
A flavorful twist on traditional dosas, these spinach-filled treats are paired with a creamy coconut sauce for a delicious and nutritious meal.
Ingredients:
– 1 cup spinach puree
– 1 cup dosa batter (homemade or store-bought)
– 1/2 cup grated coconut
– 1 small onion, finely chopped
– 1/2 teaspoon cumin seeds
– Salt, to taste
– Coconut oil or ghee, for frying
Instructions:
1. In a bowl, mix together spinach puree and dosa batter.
2. Heat a non-stick pan with a few drops of coconut oil over medium heat.
3. Using a ladle, pour a small amount of the spinach-dosa mixture into the pan and spread evenly to form a thin circle.
4. Sprinkle chopped onion, cumin seeds, and salt on top of the dosa.
5. Cook for 1-2 minutes or until the edges start to curl.
6. Flip and cook for another minute.
7. Repeat with remaining batter.
Coconut Sauce:
– Heat 1/4 cup coconut oil in a pan over low heat.
– Add 1/4 cup grated coconut and stir constantly for 5-7 minutes, or until the mixture turns light golden brown.
– Season with salt to taste.
– Serve the coconut sauce over the spinach dosas.
Cooking Time: 15-20 minutes
Sweet Banana Dosa with Jaggery
This recipe combines the natural sweetness of bananas with the warmth of jaggery, wrapped in a crispy dosa. Perfect for a sweet treat or as a dessert option.
Ingredients:
– 2 ripe bananas
– 1 cup ragi flour (nachni)
– 1/2 cup maida (all-purpose flour)
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup jaggery, grated
– Ghee or oil for frying
Instructions:
1. Mash the bananas in a bowl until smooth.
2. In a separate bowl, mix together ragi flour, maida, baking powder, and salt.
3. Add the grated jaggery to the dry ingredients and mix well.
4. Combine the mashed banana with the dry mixture and mix until a dough forms.
5. Divide the dough into 6-8 equal portions.
6. Shape each portion into a ball and flatten slightly into a dosa shape.
7. Fry the dosas in hot ghee or oil until crispy and golden brown, about 2-3 minutes per side.
Cooking Time: 10-12 minutes
Mysore Masala Dosa with Red Chutney
Experience the authentic flavors of South India with this classic recipe that combines crispy dosas with spicy red chutney. Mysore Masala Dosa is a popular variation of dosa that originated in Mysore, Karnataka.
Ingredients:
For the dosa batter:
– 2 cups rice flour
– 1 cup urad dal (split black gram)
– 1/2 teaspoon methi seeds
– Salt, to taste
– Water, as needed
For the red chutney:
– 1 cup dried red chilies
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon tamarind paste
– Salt, to taste
– Water, as needed
Instructions:
1. Prepare the dosa batter by soaking and grinding the ingredients together.
2. Heat a non-stick pan or griddle over medium heat.
3. Pour a ladle of batter onto the pan and spread evenly.
4. Cook for 1-2 minutes or until the dosa is crispy and golden brown.
5. Prepare the red chutney by blending all the ingredients together with water as needed.
6. Serve the dosas hot with a dollop of red chutney.
Cooking Time: 20-25 minutes
Quinoa Dosa with Tamarind Dip
Elevate your dosa game by incorporating quinoa into the traditional South Indian flatbread, accompanied by a tangy tamarind dip.
Ingredients:
For Quinoa Dosa:
– 1 cup cooked quinoa
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup water
– Vegetable oil for frying
For Tamarind Dip:
– 1 cup tamarind paste
– 1 cup yogurt
– 1 tablespoon lemon juice
– Salt, to taste
– Chopped cilantro, for garnish (optional)
Instructions:
1. In a large bowl, combine cooked quinoa, flour, baking powder, and salt.
2. Gradually add water to form a smooth batter.
3. Heat oil in a non-stick pan over medium heat. Pour 1/4 cup of the batter into the pan and spread evenly.
4. Cook for 2-3 minutes or until the edges start curling. Flip and cook for another minute.
5. Repeat with remaining batter.
For Tamarind Dip:
1. Mix all ingredients together in a bowl.
2. Adjust seasoning to taste.
3. Garnish with cilantro, if desired.
4. Serve tamarind dip alongside quinoa dosas.
Cooking Time: 20-25 minutes (10-12 minutes for dosas and 5-7 minutes for dip)
Beetroot Dosa with Yogurt Sauce
This recipe combines the natural sweetness of beetroot with the tanginess of yogurt, wrapped in a crispy dosa wrapper. Perfect for a unique breakfast or snack.
Ingredients:
– 1 cup cooked and mashed beetroot
– 1/2 cup rice flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 3/4 cup lukewarm water
– Yogurt sauce ingredients (below)
Yogurt Sauce:
– 1 cup plain yogurt
– 1 tablespoon honey
– 1/4 teaspoon cumin powder
– Salt, to taste
Instructions:
1. In a bowl, mix together rice flour, baking powder, and salt.
2. Add lukewarm water and mashed beetroot to the dry mixture. Mix until a thick batter forms.
3. Heat a non-stick pan over medium heat. Pour 1/4 cup of the batter into the pan and spread evenly.
4. Cook for 2-3 minutes or until the dosa is crispy and golden brown. Flip and cook the other side.
5. Serve with yogurt sauce (mix all yogurt sauce ingredients together).
Cooking Time: 15-20 minutes
Ghee Roast Dosa with Tomato-Onion Curry
Savor the flavors of South India with this classic combo, where crispy dosas meet spicy and tangy curry.
Ingredients:
For Ghee Roast Dosa:
– 2 cups dosa batter
– 1/4 cup ghee
– Salt, to taste
For Tomato-Onion Curry:
– 2 large onions, diced
– 2 large tomatoes, diced
– 1 tablespoon oil
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat a non-stick pan or griddle over medium heat.
2. Pour a ladle of dosa batter onto the pan and spread evenly to form a circle.
3. Brush the edges with ghee and cook until the dosa is crispy and golden brown (about 2-3 minutes per side).
4. For the curry, heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
5. Add onions and sauté until they are translucent. Then add tomatoes and cook until they are soft and mushy.
6. Season with turmeric powder, red chili powder, and salt to taste.
7. Serve the Ghee Roast Dosa with Tomato-Onion Curry and garnish with fresh cilantro leaves.
Cooking Time: About 20-25 minutes (including dosa preparation time)
Multigrain Dosa with Ginger Chutney
Start your day with a flavorful and nutritious breakfast by making these multigrain dosas, served with a zesty ginger chutney.
Ingredients:
For the Multigrain Dosa:
– 2 cups multigrain flour
– 1/2 cup rice flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 3/4 cup lukewarm water
For the Ginger Chutney:
– 1 small ginger, peeled and grated
– 1 cup green chilies, chopped
– 1/2 cup cilantro leaves, chopped
– 1 tablespoon lemon juice
– Salt, to taste
– 1/4 cup oil
Instructions:
1. In a mixing bowl, combine the multigrain flour, rice flour, salt, and baking soda.
2. Gradually add the lukewarm water and mix until a smooth batter forms.
3. Heat a non-stick pan over medium heat. Pour a ladle of batter onto the pan and spread evenly to form a thin circle.
4. Cook for 1-2 minutes or until the dosa is golden brown and crispy. Flip and cook the other side.
5. For the chutney, heat oil in a pan over low heat. Add the grated ginger, green chilies, cilantro leaves, lemon juice, and salt. Simmer for 10-15 minutes or until the chutney thickens.
Cooking Time: 20-25 minutes
Chocolate Dosa with Vanilla Ice Cream
Experience the fusion of Indian and Western flavors with this decadent dessert, featuring crispy dosas filled with rich chocolate and served with creamy vanilla ice cream.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup semolina
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup ghee or unsalted butter, melted
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup dark chocolate chips
– Vanilla ice cream (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a non-stick skillet or dosa pan with a small amount of oil.
2. In a large bowl, combine flour, semolina, baking powder, and salt. Add melted ghee, sugar, eggs, and vanilla extract. Mix until a smooth batter forms.
3. Heat the skillet over medium heat. Pour in 1/4 cup of batter and spread evenly to form a dosa. Cook for 2-3 minutes or until crispy and golden.
4. Repeat with remaining batter, keeping cooked dosas warm.
5. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
6. Assemble by placing a warm dosa on a serving plate, topping with melted chocolate, and serving with vanilla ice cream.
Cooking Time: 20-25 minutes (depending on cooking time for dosas)
Summary
Discover the delightful world of dosas with these 20 crispy recipes perfect for breakfast. From classic Masala Dosa with Coconut Chutney to innovative creations like Chocolate Dosa with Vanilla Ice Cream, there’s something for everyone. Try Rava Dosa with Tomato Chutney, Onion Uttapam Dosa, Set Dosa with Sambar, and many more mouth-watering options. Get ready to start your day off right with these flavorful and nutritious dosa recipes!
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