Order the Masala Dosa. It has a mild, familiar potato filling, a crisp crepe, and sambar and coconut chutney on the side. It is the most widely recommended first dosa and the best baseline for judging any other variety.
If you want something richer, try the Ghee Roast. If you want more heat, go for the Mysore Masala.
| Dosa | Filling / Topping | Spice Level | Vegetarian? | Best For |
|---|---|---|---|---|
| Plain Dosa | None | Mild | Vegan | Tasting the batter itself |
| Ghee Roast Dosa | Ghee (cooked in) | Mild | Vegetarian | Rich, extra-crisp texture |
| Masala Dosa | Spiced potato | Mild | Vegan* | First-timers |
| Mysore Masala Dosa | Red chili chutney + potato | Medium-hot | Vegan* | Spice lovers |
| Cheese Dosa | Melted cheese | Mild | Vegetarian | Familiar, kid-friendly flavor |
| Cheesy Masala Dosa | Cheese + potato masala | Mild | Vegetarian | Comfort food fans |
| Paneer Dosa | Spiced paneer | Mild-medium | Vegetarian | Higher protein |
| Onion Dosa | Onions cooked into the crepe | Mild | Vegan | Added crunch and sweetness |
| Onion Chilli Dosa | Onions + green chilies | Medium | Vegan | A little heat, no filling |
| Ghee Podi Dosa | Spice-lentil powder + ghee | Medium | Vegetarian | Bold, nutty flavor |
| Egg Dosa | Egg spread over the crepe | Mild | Non-vegetarian | Protein-rich option |
*Typically vegan if made with oil rather than ghee. Ask when ordering. Menus vary by restaurant, so confirm what’s offered.
The simplest dosa: a thin, crisp, golden crepe with no filling. It lets you taste the fermented rice-and-lentil batter on its own, with a slight tang and a light, lacy crunch. Dip it into sambar and chutney. It’s naturally vegan and gluten-free, and a good choice if you want a light meal.
Cooked with a generous amount of ghee (clarified butter), this dosa turns deep golden and extra crisp, and has a rich, buttery aroma. It’s often served as a large, cone-shaped or rolled crepe. Choose this when you want indulgence without a heavy filling.
The classic. A crisp dosa folded around a mildly spiced filling of potato, onion, mustard seed, and curry leaves. It’s filling, balanced, and gentle on the palate. If you only try one, make it this one.
Similar to masala dosa, but a layer of red chili-garlic chutney is spread inside the crepe before the potato is added. The result is noticeably spicier and more savory. Order it once you know you enjoy dosa and want more flavor.
A modern, crowd-pleasing variation with melted cheese inside or on top. It’s mild, creamy, and approachable, which makes it popular with children and with anyone not yet used to South Indian spices.
Combines the potato masala with melted cheese. You get the familiar spiced filling plus a creamy, comforting layer. It’s a good middle ground for people who like masala dosa but want something richer.
Filled with crumbled, lightly spiced paneer (fresh Indian cheese). It’s softer and creamier than the potato version and offers more protein, which makes it a good vegetarian main.
Chopped onions are scattered over the batter as it cooks, so they caramelize and crisp directly into the crepe. The flavor is slightly sweet and savory, and the texture is a little more rustic than a plain dosa.
The same idea as onion dosa, with green chilies added. It brings moderate heat without needing a filling, and it works well if you want spice but prefer a thinner, lighter dosa.
“Podi” is a dry spice powder made from roasted lentils, chilies, and sesame, often called gunpowder in some regions. Here it’s spread across the dosa with ghee, which gives a nutty, spicy, deeply savory result. It’s one of the most flavorful options for adventurous eaters.
A beaten egg is spread over the dosa as it cooks, similar to an omelet fused with a crepe. It’s mild and protein-rich, and a popular choice for non-vegetarians who want something simple.
For a deeper look, see our South Indian Food for Vegetarians and Vegans guide.
Masala Dosa is the best dosa for beginners. It has a mild potato filling, a crisp texture, and a familiar flavor, and it comes with sambar and chutney for dipping.
Mysore masala dosa has a layer of spicy red chili chutney spread inside the crepe, in addition to the potato filling, which makes it hotter and more savory than a regular masala dosa.
Ghee roast dosa is a thin, extra-crisp dosa cooked with a generous amount of ghee, giving it a rich, buttery flavor and a deep golden color.
Podi dosa is a dosa topped with podi, a dry spice powder made from roasted lentils, chilies, and sesame. It has a nutty, spicy flavor and is often cooked with ghee.
Mysore masala dosa and ghee podi dosa are typically the spiciest on a menu, though you can ask the kitchen to adjust the heat.
Plain, masala, and onion dosas are usually vegan when made with oil instead of ghee. Cheese, paneer, ghee roast, ghee podi, and egg dosas are not vegan.
Traditional dosa is made from rice and lentils and contains no wheat, so it is naturally gluten-free, though you should confirm with the restaurant about shared cooking surfaces.
Banana Leaf Grand is located at 427 3rd Street, Niagara Falls, NY 14301 — a 5-minute drive from Niagara Falls State Park, near the Rainbow Bridge border crossing. We are the nearest South Indian restaurant to Niagara Falls, serving Tamil cuisine for tourists, local families, and South Indian food lovers across Western New York and Southern Ontario, Canada. From Buffalo, NY: approximately 25 minutes via I-190 N. Open daily 12:00 PM – 10:00 PM. Call (716) 236-7006.
