• Prep Time
    8 Hours
  • Cook Time
    40 minutes
  • Serving
  • View

Mysore Masala Dosa is like a regular masala dosa but with a spicy surprise. It has a golden crisp texture on the outside and is a soft porous bite inside. Which is then basted with a delicious chutney made of garlic, red chilies and stuffed with mashed potato filling. Mysore Masala Dosa is also known as Mylari Dosa because of its origin. It was developed and created in Vinayaka Mylari, a humble restaurant in Mysore. This recipe is an old age family secret by Gowramma who established this restaurant. What’s more fascinating is that the restaurant has been serving Mysore Masala Dosa for the past 88 years.

We know you won’t be able to travel across Mysore to have this delightful treat so try this recipe and tantalize your taste buds.


Red Chutney

Potato Filling


    How to make Mysore Masala Dosa at home

    Step 1

    Soak the Urad dal & Sonamasuri rice separately in water for a minimum of 6hrs or overnight.

    Step 2

    Drain the water from urad dal, blend into the smooth batter

    Step 3

    Add poha and water( if required) and blend again.

    Step 4

    Now make the batter with Sona Masuri rice drain and blend into smooth fluffy batter

    Step 5

    Then transfer both batters in one to a large vessel, cover & keep aside for 12hrs for fermentation

    Step 6

    Once the batter is fermented it will rise up, to which add salt and mix well.

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