Dosa or Dosai or Dosé is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka. Dosa is also popular in Malaysia and Singapore, where the name Thosai is more common, and in Myanmar as Toshay.

The origins of dosa have been widely discussed in literature and books. A few of them are listed below:

There are various ways of transliterating dosa: dose, dhosha, dosay, dosai, dhosai, tosai, thosai, or dvashi.

Dosa, a common breakfast dish and street food, is rich in carbohydrates, contains no sugar or saturated fats, and its constituent ingredients of rice and lentils mean it is gluten-free and contains protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa, with somewhat lower nutritional benefits.

The street food variants may contain contaminants or otherwise undesirable additions, such as relatively high levels of copper.