Do You Know The Story Of Mysore Masala Dosa?

So you’re on vacation in Mysore. You’ve seen all the sights—Mysore Palace, the Mysore Zoo, the Brindavan Gardens, and more. You must’ve shopped for Mysore silk sarees and sandalwood trinkets to take home as souvenirs. You’ve seen all that has to be seen and done all that had to be done in this beautiful south Indian city. But there’s still one more thing left to do. And no trip to the imperial city of Mysore can be complete without tasting the famous Mysore masala dosa. Also known as the Mysore benne masala dosa, this thin rice crepe is quite different from the regular potato-filled masala dosa. One bite of this buttery, melt-in-your-mouth soft dosa will leave your taste buds spellbound.

Also read: 20 wonderful places to visit when you’re in Mysore

What Makes The Mysore Masala Dosa Different?

Your regular South Indian masala dosa available all across South India is a large, thin rice crepe, roasted to crispy brown goodness with lots of ghee. The crispy dosa crumbles as you tear it, and the interior is slightly soft and smeared with spicy red chutney. The dosa is stuffed with the signature spicy potato mixture, folded over, and served with coconut chutney and sambar. The Mysore masala dosa doesn’t have a filling of spicy potato. And this is not the only thing that makes it stand apart.

The dosa has a crispy brown exterior much like the regular masala dosa, but it’s smaller. And though the exterior is crisp, the interior of the dosa miraculously is soft and fluffy. Instead of the potato filling, the Mysore masala dosa has a mildly spiced yet flavourful greenish sagu. The dosa is served with a pat of unsalted butter that melts slowly into the warm dosa. It comes with a side of sagu (a dish of curried mixed vegetables) and coconut chutney.

Where Did The Mysore Masala Dosa Come From?

The original Mysore masala dosa, also known as Mylari dosa in Mysore, has very humble origins. The Vinayaka Mylari Hotel, the original creators of this amazing Mysore masala dosa still tantalizes the taste buds of all those in search of it. According to the proprietor Chandrashekar Chandra, the restaurant was established by his grandmother, Gowramma. And thanks to this enterprising granny and her secret Mysore masala dosa recipe, people have been feasting on Mylari dosa for 88 years now. 

Tucked in an old lane near the Nazarbad Police Station, not much has changed in the Vinayaka Mylari Hotel. The tiny place has limited seating, which you might have to share with other dosa-loving strangers. And the restaurant still serves the same old basic fare of dosa, idli, and masala dosa, but they’re packed with great flavours. But don’t be fooled, there are several imposter Mylari hotels dotted across Mysore boasting to be the original. However, Vinayaka Mylari Hotel is the original home of the Mysore masala dosa and it has no other branches in the city. The restaurant is open from 6.30 AM to 1.30 PM; it’s closed during the lunch hour and reopens from 3 PM to 9 PM.

The Address For Hotel Original Vinayaka Mylari

The quest for the original Mysore masala dosa or the Mylari dosa can be quite confusing and tiring if you’re not a local. All the imposter restaurants with the same name, and fake signs claiming to be the original are enough to confuse Google Maps into giving you misdirections. So here’s the address to the original restaurant.

Hotel Original Vinayaka Mylari

Shop no 79, Nazarbad Main Road

Near Nazarbad Police Station, Doora

Mysore, Karnataka 570010

The restaurant can be identified by the green sign with the words, “The Old Original Vinayaka Mylari” printed in red letters. The restaurant, which sits in the corner of a building is next to a shop called Giri Stationery.

Best time to visit the restaurant: Visit for breakfast so that you can taste that slightly fluffy and crispy Mysore masala dosa, served with that a dollop of butter. You will have to visit early or wait as the restaurant is humble and small and seat people basis capacity. Most people come just for the dosa and you can’t linger around much as there will be several people waiting to take your place. But don’t worry, you can eat to your heart’s content.

Also Read: Restaurants in Mysore no foodie should miss

The distance of the restaurant from the famous attractions of Mysore:

• 2.7 km from Mysore Palace
• 11.0 km from Sri Chamundeshwari Temple
• 5.2 km from Shuka Vana
• 1.7 km from Karanji Lake
• 2.0 km from St Philomena’s Church

How To Make Mysore Masala Dosa?

As much as you’d like to go to Mysore and bite into the Mysore masala dosa at Vinayaka Mylari Hotel, it might not be possible in some cases. So why drool over photos or wait to go to Vinayaka Mylari Hotel, when you can make it yourself using a great (if not the original) Mysore masala dosa recipe? Vinayaka Mylari Hotel’s Mysore masala dosa recipe might be a closely guarded secret, but we do have a recipe that’ll give you equally delicious benne masala dosas in your home. If you have not tried this before, you certainly must do so now when you have the time.

Mysore Masala Dosa Recipe

If you consider the time taken for the dosa batter to soak and ferment, then the cooking time will be 8+ hours as it will need to soak for a minimum of 5 hours and ferment for at least 8 hours. However, you can soak the dosa batter the previous night. The actual cook time for the rest, i.e. making the dosa and the sagu can be around 40-50 minutes.

Ingredients For Mysore Masala Dosa

The Dosa Batter

• 1½ cup dosa rice/Sona masuri rice, washed and drained
• ½ cup urad dal
• 1 tbsp toor dal
• 1 tbsp chana dal
• ¼ tsp methi/fenugreek seeds
• Water for soaking
• ½ cup thin poha/flattened rice, washed and drained

The Sagu

• 3 large onions, chopped finely
• 4-5 green chillies, chopped finely
• 1 small bunch of coriander leaves
• 1 cup mint leaves (pudina) 
• 1/2 cup grated coconut
• 1 teaspoon fried gram
• 2-inch piece of cinnamon 
• 2-3 cloves 
• 1/2 teaspoon cumin seeds
• 1-inch piece of ginger
• 5-6 curry leaves 
• ¾ teaspoon mustard seeds 
• Salt to taste
• ½ cup of water
• 1 tablespoon vegetable oil 

Instructions For Mysore Masala Dosa

The Dosa Batter

1. Soak the ingredients for the dosa batter i.e. rice, lentils (urad dal, toor dal, and chana dal), and fenugreek seeds in water, cover, and keep for at least 5 hours. 
2. After 5 hours, drain the water and transfer the mixture to a blender or grinder. Add the washed poha to the blender jar and blend with enough water and mix well to make a thick dosa batter. Ensure that the dosa batter is not grainy.
3. Transfer the dosa batter to a large glass bowl, cover and place the bowl in a cool place and allow the dosa batter to ferment for at least 8-9 hours.

The Sagu

1. Just before you’re ready to cook the dosas, it is time to make the sagu. 
2. Heat a tablespoon of oil in a wok. When the oil is hot, add in the cinnamon and clove. Fry the spices till they’re aromatic but don’t let them burn. Remove the spices from the oil and set it aside.
3. Add in the mustard seeds and when it starts popping add the curry leaves. Reserve 2 tablespoons of the chopped onions and add the rest to the wok and saute till translucent.
4. Add salt to season and then add the water and bring to a boil.
5. Add 2 tablespoons of the chopped raw onions, coconut, fried cinnamon, cloves, mint and coriander leaves, chillies, ginger, and fried gram into a mixer jar and grind to a smooth paste with very little water.
6. Add the ground masala to sauteed onions, mix well, and simmer for 2 minutes. Take the wok off the heat and set aside.

The Mysore benne masala dosa

1. Take the bowl of fermented dosa batter and mix it gently. Add ½ tsp salt and ¼ tsp sugar to the dosa batter and mix well.
2. Meanwhile, heat a dosa tawa or griddle. Ladle in a spoonful of the batter and spread it with the back of the ladle into a circle. Don’t make the dosa too thin and large like regular masala dosa.
3. While the dosa is cooking spread a spoonful of melted ghee on top. Take a spoonful of the onion sagu and spread it on the dosa.
4. Cook for a few seconds till the bottom is browned and crisp. Fold it over and serve the masala dosa hot with a pat of butter on top with extra sagu and coconut chutney on the side.

For more details and a pictorial guide for the Mysore masala dosa recipe, check the originally published recipe here. And check here for the originally published recipe for the sagu.

Let us know in the comments section below if you happened to have tried this recipe.

Also read: 18 delicious Karnataka food items you have to try

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