Dosa, Dosai or Dosé?

The ubiquitous south Indian crispy, thin crepes made of fermented rice and lentil batter is a favorite in almost every South Indian restaurant. An all-time favorite item on the menu that is often available morning to night (some hotels don't serve this food during lunch hours). It comes in a variety of forms - Plain, Masala, Ghee, Butter, and what not. There are other variants that don't use lentils, some that use other grains like Rava or millets. Although all the South Indian states specialize in preparing this food item, the way it is prepared changes between the states. I wouldn't comment on the variants of Dosa available outside of South India. Now, everyone likes the style of Dosa that is prepared in their home state - the crispy thin layered version of Tamil Nadu (Dosai), or the thin, not so crispy variant of Kerala (Dosa) or the thicker, oily and roasted variant of Karnataka (Dosé - read as "Do-Sey"). Each style has their own fan following, and its own