Varieties of Dosai
Of all the food items in Tamil Nadu, Dosai comes first in terms of flexibility and variation. Every one has tried and developed and still developing multiple varieties of Dosai. It is only getting more popular every day. The recent Dosai types include Golden Dosai (where real gold flakes are used), Cheese dosai etc...
Let us see some of the common and famous
Varieties of Dosai here.
Paper roast:
Kids love this paper roast dosai. This is similar to the Dosai recipe. The difference is little less batter is used and it is spread very thin. Unlike cooking both sides of the Dosai, here we will fold the Dosai once the bottom of Dosai has turned golden brown.
Ghee roast:
This is similar to paper roast. The only difference is ghee is used instead of oil.
Kal Dosai:
This is probably the traditional way of making Dosai. Basically a thick dosai made on a caste iron plate is called Kal Dosai. Kal here means the caste iron plate.
Masala Dosai:
This is probably the most famous Dosai throughout India. Potato masala (or simply called masala) is stuffed inside the Dosai.
Oothappam:
Taking double the batter and making a thick batter will give Oothappam. Oothappam takes time to cook. Care must be taken otherwise we will have semi cooked Oothappam dosai.
Oothappam gives flexibility to add onion or tomato or any vegetables on top it. You can consider this like a Pizza. The more stuff you add, the more time needed to cook.
Non-rice Dosai:
When Idly Dosai batter is not available, we make Dosai using other ingredients like Rava or Wheat. This is sometimes called "Instant Dosai" as we need not wait for the fermentation process. Dosai made using Rava is called "Rava Dosai" and Dosa made using Wheat is called "Gothumai Dosai". The recipe for both will be shared later. If you are in a hurry to make one, mail us please.