A 2,000-year-old street staple from India is now ranked among world’s 10 best pancakes

One of India’s most beloved dishes, the Masala dosa, has secured a spot among the world’s best pancakes, according to a recent list by TasteAtlas.

The traditional South Indian dish has been ranked sixth on TasteAtlas’ list of the world’s top pancakes, earning a rating of 4.3. The global food guide, founded in 2015 by Croatian journalist Matija Babić, released the rankings based on user ratings and expert reviews.

Describing the dish, TasteAtlas noted that masala dosa is made from a fermented batter of rice and lentils, spread thin like a pancake and typically filled with a spiced potato mixture. It is often served with coconut chutney and sambar, and enjoyed as a breakfast item or quick meal across India. Popular variations include Mysore masala dosa, rava dosa, onion dosa, and paper dosa.


The dish’s global recognition has sparked excitement online. One user on X remarked that while the world perfected crepes and pancakes over centuries, masala dosa — a centuries-old staple from Tamil Nadu — has quietly secured its place among the best without relying on butter or maple syrup.

Despite its high ranking, masala dosa trails behind dishes like China’s jianbing and France’s crêpes. Latvia’s kartupeļu pankūkas (potato pancakes) claimed the top spot on the list.

The history of dosa

The origins of dosa trace back several centuries, with early references found in Tamil literature such as the eighth-century ‘Nigandus’ and later works like ‘Pingala Nigandu’. Temple inscriptions from the 16th century further highlight its cultural significance.

In several Vishnu temples across South India, dosa was offered as ‘amudhu’ (sacred food). Inscriptions from places like Tirupati, Srirangam, and Kanchipuram mention a practice called ‘dosapadi’, where donations were made specifically for dosa offerings.

One notable inscription from 1524 AD at the Varadaraja Perumal Temple records a donation by Vijayanagara king Krishnadevaraya, who funded daily dosa offerings to the deity.

Historical records also detail ingredients and preparation methods, including variations with spices like cumin and pepper. Ancient cookbooks list multiple types of dosa, from sweet versions to those made with coconut, fenugreek, and even herbs.

From temple kitchens to global fame

Mentions of dosa-like foods also appear in the 2,000-year-old Sangam text ‘Madurai Kaanchi’, which describes street vendors selling ‘adai’, a similar dish.

Today, dosa remains a staple across India, with its popularity only growing. Food delivery platform Swiggy reported that 29 million dosas were ordered in a single year.

In a modern feat, MTR Foods even set a Guinness World Record by preparing a 123-foot-long dosa with the help of 75 chefs — echoing historical references to oversized ‘pattanam dosas’.

From ancient temple offerings to global culinary rankings, the dosa’s journey reflects both its deep cultural roots and enduring appeal.