Our dosa menu can look like a list of near-identical names. They all start from the same fermented rice-and-lentil batter, but the fillings and spreads make each one taste very different. Here's how to pick.

Masala Dosa: the classic

A crispy dosa folded around masala, a potato filling cooked with mustard seeds, curry leaves, turmeric and green chili. It's savory, comforting and only mildly spicy. If you're new to dosa, start here.

Spice: mild to medium. Best for: first-timers, anyone who wants the real classic.

Mysore Masala Dosa: the spicy one

Same potato filling, but before it goes in, the inside of the dosa is spread with a red chutney made with dried red chilies and garlic. It's named for the city of Mysore (Mysuru) in Karnataka. The result is bolder, redder and spicier.

Spice: medium to hot. Best for: people who like heat. It's our staff favorite.

Ghee Podi Dosa: the nutty one

Podi is a dry powder of roasted lentils, sesame and red chili, often called "gunpowder." We brush the dosa with ghee (clarified butter) and dust it with podi. It's nutty, toasty and a little spicy. Want potato too? Get the Ghee Podi Masala Dosa.

Spice: medium. Best for: people who've had a masala dosa and want something new.

Cheese Dosa and Paneer Dosa

The Cheese Dosa is melty and kid-friendly. The Paneer Dosa is filled with paneer, a fresh Indian cheese that holds its shape and soaks up spices. Both are good if you want something a little heartier.

And uttapam?

Uttapam uses the same batter, but it's poured thick like a pancake instead of spread thin, and toppings like onion and chili are cooked right into it. It's soft rather than crispy. Think of it as dosa's cozy cousin.