New Delhi: Once a South Indian breakfast staple, masala dosa is now rubbing shoulders with the world’s finest, earning a spot on TasteAtlas’ list of the best pancakes globally.
The travel guide, founded in 2015 by Croatian journalist Matija Babić, has ranked masala dosa sixth on its May 2026 list of the top 100 pancakes worldwide, awarding the dish a strong 4.3-star rating. The rankings are based on a combination of user ratings and expert reviews, giving the list a mix of public opinion and culinary credibility.
Indian chefs see the moment as just the beginning. Speaking to ThePrint, several pointed out that dishes such as the dosa are only now starting to get the global attention they deserve.
Chef Hiten Puri, who runs Zuru Zuru and Very Good Ghee Roast in Delhi, described it as a clear sign of “the rise of India’s soft power”, where food becomes a cultural ambassador.
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‘The most intelligent pancake’
Celebrity chef Vicky Ratnani refuses to frame the honour as “elevating Indian food.” According to him, the West is simply correcting the narrative.
“Dosa has always been a masterclass in fermentation, precision, and cultural depth. This moment isn’t validation; it’s long-overdue recognition of India’s soft power,” he told ThePrint.
Chef Chetna Chopra, culinary director at Omo Cafe, introduced avocado dosa to Delhi NCR at Gurugram’s Omo. She calls dosa “the most intelligent pancake”.
“It’s one of our oldest expressions of fermentation, something that’s been part of everyday cooking long before it became a global wellness trend. What’s interesting is that while the world is discovering it as a ‘healthy pancake’, for us it’s always been a staple,” Chopra said.
At its core, the masala dosa is simple. Made from a fermented batter of rice and lentils, it is spread thin on a hot griddle until crisp, then filled with a lightly spiced potato mixture. It is typically served with coconut chutney and sambar. Over time, the dish has evolved into multiple variations, including Mysore masala dosa, rava dosa, onion dosa, paper dosa, and the Gen Z version, avocado dosa.
And dosa has been part of online chatter for another reason. A recent post on X revealed that author Ana Huang had written about the Indian pancake in her recent book, King of Gluttony, without adequate research.
“I’d like the dosas with some eggs and strawberries, please. And maybe a bit of cake?” a character in the book says.
The post has over 10 thousand likes and over 180 comments.
“Never seen dosa strawberries and cake together in a sentence before… what happened to the usual butter chicken and naan,” read a reply.
On the global leaderboard, the masala dosa still sits behind favourites such as Latvia’s kartupeļu pankūkas, China’s jianbing, and France’s crêpes.
(Edited by Prasanna Bachchhav)