Different varieties of quick and easy dosa for Breakfast

Every Southern State in India has a Dosa specialty which is unique in taste and texture. You may be familiar with the traditional dosa recipe that’s made from 1:4 portion of urad dal and rice. However, if you have traveled across South India, you would have come across a range of dosas made from a concoction of legumes, grains, herbs, and fillings. So, let us introduce you to some of the best dosa recipes from different parts of the southern regions that you can prepare in your kitchen.

Neer Dosa

Neer dosa is a staple breakfast recipe from Tulu Land and is part of the Udupi, Mangalorean cuisine. The best thing about this recipe is that it can be prepared instantly, without having to ferment the batter. Neer which stands for water in Tulu signifies that the consistency of the batter is very thin and flowy. Neer Dosa is perfect for dunking in non-veg gravies like Mangalorean Kori Gassi and it goes equally well with a spicy chutney. With a little bit of planning, the dosa can be put together in minutes.

Here is the recipe for Neer Dosa


A thin batter is preferred for making Neer Dosa. you can use either a ladle to spread the batter on a tava or your KENT dosa and chilla maker. The appliance is a very handy dosa maker that allows you to prepare thin and crisp dosa with much finesse.


This dosa recipe is from the Andhra/Telangana region. Unlike the traditional dosa batter, Pesarattu does not contain urad dal. Instead, moong beans or moong dal serves as the primary base for this dosa. Pesarattu is a very healthy dosa. Moong dal is comparatively lighter than urad dal. If you are looking to lose weight or eat healthily, make pesarattu for breakfast and snack. Again, you can use the dosa maker to make pesarattu. Using KENT dosa and chilla maker will ease the process.

Here is the recipe for Pesarattu


Traditionally persarattu is filled with a portion of upma. However, if you do not have the time to prepare upma, fill the dosa with chopped onions and capsicum. Serve with coconut ,  jaggery or chutney to get the authentic taste.


Appam is a distant cousin of the dosa family and is a specialty from the southern state of Kerala. To make appam, you will need a special appam pan. Appam is thin and crispy on the side and slightly thick in the center. Its fluffy and so good for dunking in coconut based curries and stew. Sometimes Yeast or Palm wine / Toddy is used for fermenting.

Recipe for Appam



There is more than one way to prepare dosa. Try these recipes at home and surprise your friends and family with your culinary skills.


”This is a sponsored post by Kent smart chef Appliances. All reviews and opinions expressed in this post are based on my personal view.”
— Suguna Purushothaman Vinodh at Kannamma Cooks.

8 thoughts on “Different varieties of quick and easy dosa for Breakfast”

  1. Hi,

    I remember seeing a recipe on instant dosa mix with rice flour n urad daal flour on your blog may be last month or before..I had even bookmarked it I suppose..but I can’t see it now..have u removed it ?

    It was a very detailed,informative write up on instant dosa mix powder..

  2. Hi. I made your idli with mixie batter and they came out lovely. Now I am looking for your traditional dosa recipe. Pls. help me with that.

  3. jeeth devayya

    thank you very much for the recipe for morugal dosa.it turned out very nice, and i will be using the recipe often. now i am going to try the pesaratu dosa in a few days. what chutney or accompaniment goes well with the morugal dosa? thanks again for the wonderful recipes you put up. they are straightforward, with few ingredients, not fussy.those are the kind of recipes i go for.

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