By Shreya Sarpal
August 17, 2025
Mylari dosa is a famous Mysore speciality, known for its small, soft, and slightly fluffy texture. Unlike crisp dosas, it’s cooked in generous butter, served with coconut chutney, and often filled with a mild potato masala.
1 cup dosa rice ½ cup urad dal 2 tbsp poha ¼ tsp methi (fenugreek) seeds Salt to taste Butter Potato masala (for filling) Coconut chutney (for serving)
Wash rice, urad dal, and methi seeds separately, then soak the rice with methi for 4–5 hours and the urad dal for 4 hours.
Soak poha for 20 minutes before grinding.
First, grind the urad dal until fluffy, then grind the rice, methi, and poha until smooth, then mix both batters with salt and ferment overnight until airy.
Heat a cast-iron tawa on medium and grease lightly.
Pour a ladleful of batter, gently spread into a small thick circle, drizzle butter around edges and on top.
Once golden at the base, flip, cook briefly on the other side, and add more butter.
Serve hot with coconut chutney and optional potato masala filling.