Healthy Ragi and Sprout Dosa with Avocado Coconut Chutney
The best thing about the evolution of food over the years is that people find alternatives to traditional ingredients, and it is no different from dosas. With the growing need for healthier options for food, chef Nandan, who is the cluster executive chef at The Resort, says you can simply make a ragi and sprout dosa. If you are feeling a little more adventurous, then take it a step further by experimenting with a version of the traditional chutney by making it with avocado and coconut.

Dosa Taco 
What if you could change the way you eat your dosa? The South Indian delicacy has been traditionally eaten with a variety of fillings but chef Niriksha Reddy, the sous chef at ITC Grand Central in Parel says you should make a Dosa Taco, which is her personal favourite. She suggests making it with some onions, garlic, ginger, paneer, curry leaves, jeera, green chillies, and pair it with a coriander chutney. Image for representational purpose only. Photo Courtesy: Pixabay

Hibiscus dosa
The beauty of India is that there are different kinds of ingredients available around us and that even includes flowers that are used in the food. Tushar Malkani, executive chef at The Yellow House in Goa's Anjuna wants you to make an innovative version of the dosa called Hibiscus Dosa inspired by food in Karnataka. A common ingredient in many traditional dishes of Karnataka including chutney, gojju and tambuli, hibiscus makes for such a healthy dosa full of nutrition in which its leaves are ground along with raw rice to whip up soft dosas.

Peas set dosa
Beyond using flowers in your dosa, chef Varun Inamdar, who has contributed to the Godrej Vikhroli Cucina Millets Cookbook that was released in January, says you can make the Peas Set Dosa. By incorporating nutritious ingredients such as oats, jowar flour, and green peas, Inamdar says this recipe not only adds a refreshing twist but also prioritises health without sacrificing flavour.

Open Peri Peri Paneer Dosa
Changing with the times, chef Rahul Desai of South Stories in Thane Club, says they are innovative with the classic versions of dosa to make an Open Peri Peri Paneer Dosa. The tangy and spicy peri sauce along with cheese gives a unique burst of flavour.