Dosa Guide: Every Variety on Herb's Menu Explained

Dosa is the dish most people associate with South Indian food, and for good reason – it's distinctive, it travels well from kitchen to table, and it's one of the easiest dishes to get right first time as a newcomer. Here's what it actually is and what to expect when you order one.

What is a dosa?

A dosa is a thin, savoury crepe made from a batter of rice and urad dal (black gram) that's ground, mixed and left to ferment for several hours before cooking. That fermentation step is what gives dosa its slightly tangy flavour and light, crisp texture – it's closer in principle to a sourdough than to a pancake made from a quick batter.

How it's served

A dosa is cooked on a hot flat griddle until thin and crisp, then rolled or folded, and usually served with a small bowl of sambar (a tangy lentil and vegetable stew) and one or more chutneys – coconut chutney is the most common. The dosa itself is plain rice-and-lentil batter; any filling or topping is what defines the variety.

Varieties to look out for

• Plain dosa – just the crepe, sambar and chutney. The simplest way to try it.
• Masala dosa – filled with a spiced potato mixture, probably the best-known variety outside India.
• Uttapam – a thicker, softer relative of dosa, more like a savoury pancake than a crepe, often with vegetables cooked into the batter.

Is dosa vegan and gluten-free?

Yes to both, as standard. The batter is rice, lentils and water – no dairy, no egg, and no wheat flour. That makes it one of the more reliable options if you're catering to vegan or gluten-free guests at the same table as everyone else. See our full gluten-free dining guide for more on this.

First time ordering?

If you've never had one, a plain or masala dosa is the easiest starting point. For a wider introduction to South Indian food beyond dosa, our guide to what a Kerala thali is covers the fuller meal format.