Whether enjoyed as a breakfast dish, a snack, or a main course, dosa holds a special place in the hearts and palates of people across India and beyond.
Dosa is also appreciated for its nutritional value, as it is made from fermented rice and lentils, providing a good source of protein, fiber, and carbohydrates.
The versatility of dosa, its crispy texture, and the array of delicious fillings and accompaniments contribute to its popularity and fame across different regions and cultures.
Dosas are commonly found in Indian restaurants worldwide, reflecting its widespread appeal and recognition beyond its region of origin.
Outside of these states, dosa has gained popularity across India and internationally, with many restaurants and eateries offering their own unique versions of this South Indian delicacy.
Although primarily known for its appam and idiyappam, also enjoys dosa as a popular breakfast or snack option, often served with coconut chutney and spicy sambar.
Kerala
Especially in cities like Hyderabad, is known for its spicy and flavorful dosa variations like pesarattu (moong dal dosa) and MLA pesarattu.