By Suprita Mitter
January 8, 2025
Mylari dosa a specialty from Mysuru, Karnataka, is known for its soft, fluffy texture and unique flavour. Unlike regular dosas, it is served without any crispiness, often accompanied by coconut chutney and sambar. It's a beloved local breakfast delicacy.
2 cups raw rice 1 cup urad dal (split black gram) 1 tbsp poha (flattened rice) ½ tsp fenugreek seeds Salt Ghee or butter
Rinse and soak rice, urad dal, fenugreek seeds, and poha separately for 4-6 hours. Grind them together into a smooth, thick batter using minimal water.
Add salt, mix well, and let the batter ferment overnight or for 8-10 hours.
Heat a cast-iron or non-stick dosa pan on medium heat. Grease the pan lightly with ghee.
Pour a ladleful of batter and spread gently into a thick circle (don’t spread too thin like regular dosas). Cover with a lid and cook on low heat until the dosa turns golden brown and fluffy.
Flip if needed and cook briefly on the other side.
Serve the Mylari dosa hot with coconut chutney and a mildly spiced vegetable sagu.