Sada Dosa - the regular dosa.
Masala Dosa - a dosa with a potato, fried onion and spices filling.
Egg Dosa - a dosa spread with an omelette.
Chilli Dosa - idli powder is spread on the dosa.
Onion Dosa - chopped and sautéd onions are spread on the dosa.
Ghee (thuppa/neyyi) dosa - ghee is used instead of oil while frying the dosa.
Butter Dosa - butter is used instead of oil while frying dosa and a small amount on top of it while serving.
Roast - the dosa is spread thinly and fried until crisp.
Family Roast - a long dosa which can be spread over 2 or 3 feet.
Paper Dosa - a long and very thin delicate dosa which can be spread over 2 feet.
Green Dosa - a dosa stuffed with fresh vegetables and mint chutney.
Chow-Chow Dosa - a dosa stuffed with (Indian flavored) Chinese noodles.
Cheese Dosa - a dosa stuffed with cheese.
Masala Dosa - a long thin dosa made with different spices, which can also be spread over 2 feet.
Rava Dosa served at a Hotel in Guntur.
Though dosai typically refers to the version made with rice and lentils, many other versions of dosai exist and are popular in varying degrees. This is sometimes specific to a region in India. Some common ones are:
Rava dosa - made with rava or semolina, which doesn't need fermentation and is usually considered a fast snack/tiffin.
Wheat Dosa - made with wheat flour, and served with coconut chutney.
Vella Dosa - a sweet dosai made of jaggery, with ghee/neyyi.
Ragi dosa - made of ragi or millet flour, usually considered "a poor man's fare".
Muttai dosai - eggs are added to the regular batter; the word muttai in Tamil means "egg".
Set Dose - a popular type of dosa in Karnataka, which is cooked only on one side and is served in a set of two, hence the name.
Neer dosa - a dosa prepared from rice unique to Dakshina Kannada and Uttara Kannada districts.
Pesarattu - a dosa prepared from moong dal; Andhra special .
Adai - a dosa prepared from a combination of dals namely Urad, Channa & Moong dal.
Appam - a dosa prepared from a combination of patted rice (Avalakki), rice & yogurt.