A dosa is a typical South Indian breakfast item. However, with the growing popularity of South Indian cuisine, dosa is consumed in other parts of the country and also outside India. The food is rich in carbohydrates and protein.

The dosa batter is made from lentils and rice blended with water and left to ferment overnight. It is then finely grinded and then spread over a hot greased tawa in the form of a circle and fried with oil or ghee until it is crisp and golden brown. In some cases, lentils and rice can be replaced with wheat flour to make a maida dosa or semolina (sooji) for a rava dosa. The dosa is then folded in half and served with a side dish, which varies from place to place. The common ones are, sambhar, pickle, coconut chutney consisting of chillies, coriander or mint, a dry spice mixture called milagai podi, curd with chilli powder toppings and chicken or mutton curry in non vegetarian families of Tamil Nadu.

A popular variety of dosa is the famous Masala Dosa which is plain dosa stuffed with mashed fried potatoes, onions and spices. This type originated in Karnataka and in Bangalore, masala dosa is served with red chutney. The other varieties of dosa are egg dosa, chilli dosa, onion dosa; family roast is a long dosa, which can be spread over two or three feet, chow chow dosa (dosa stiffed with chinese noodles) and cheese dosa (dosa stuffed with cheese).