Types of masala dosa
The main types of masala dosa are plain masala dosa, Mysore masala dosa (red chutney inside), benne masala dosa (cooked in butter), podi and ghee podi masala dosa (lentil-chilli powder), paper masala dosa (very thin and wide), open butter masala dosa, rava masala dosa (semolina batter) and paneer masala dosa.
The masala dosa menu
Every variety below starts from the same idea: a fermented rice and lentil crepe with potato masala. The calorie figure is MasalaDosa.in’s estimate for one regular dosa. Varieties with a link have a full guide; the rest are coming.
- Masala dosaCrisp rice-and-urad crepe folded over spiced potato~280
- Mysore masala dosaRed garlic-chilli chutney spread inside~357
- Benne masala dosaCooked in butter; Davanagere and Bengaluru style~348
- Podi masala dosaDusted with lentil-chilli gunpowder~315
- Ghee podi masala dosaGunpowder plus ghee, common in Tamil Nadu~353
- Paper masala dosaSpread very thin and very wide~362
- Open butter masala dosaServed flat, masala spread on top~384
- Rava masala dosaSemolina batter, lacy, no fermentation—
- Paneer masala dosaPaneer added to the potato filling—
How the varieties differ
Most types of masala dosa change one of four things.
| What changes | Examples | Effect |
|---|---|---|
| Something spread inside | Mysore (red chutney), podi (gunpowder) | Adds heat and flavour; 35–40 kcal |
| The cooking fat | Benne (butter), ghee podi, ghee roast | Richer taste, softer centre; about 40–105 kcal more |
| How thin it is spread | Paper masala dosa | Crisper and larger; slightly more batter and oil |
| The batter | Rava masala dosa (semolina) | No fermentation, lacy texture |
Varieties by region
Several of the best-known varieties are tied to Karnataka. Mysore masala dosa takes its name from Mysuru, benne dosa is tied to Davanagere and Bengaluru, and Udupi-style restaurants spread the plain masala dosa across the country. Podi and ghee podi dosa are common in Tamil Nadu, where the lentil-and-chilli podi is also eaten with idli. Paper dosa is a restaurant showpiece found almost everywhere.
Guides
- Mysore masala dosa: red garlic-chilli chutney inside, about 357 kcal.
- Benne masala dosa: cooked in butter, Davanagere and Bengaluru styles, about 348 kcal.
- Masala dosa recipe: the base batter and potato masala for every variety.
- Calorie calculator: work out any variety with your own amounts.
Frequently asked questions
How many types of masala dosa are there?
There is no fixed number, but about eight types are common on South Indian restaurant menus: masala, Mysore masala, benne masala, podi masala, ghee podi masala, paper masala, open butter masala and rava masala dosa. Paneer, cheese and vegetable versions are newer additions.
Which masala dosa has the most calories?
Of the common types, open butter masala dosa (about 384 kcal with 20 g of butter) and paper masala dosa (about 362 kcal) have the most, because of extra butter or extra batter and oil. A regular masala dosa with 1 teaspoon of oil has about 280 kcal.
What is the difference between Mysore masala dosa and benne masala dosa?
A Mysore masala dosa has a spicy red garlic-chilli chutney spread inside. A benne masala dosa is cooked in butter and, in the Davanagere style, is smaller, thicker and softer. Both are from Karnataka and both have about 350 kcal.