Mylari dosa recipe | How to make Mysore mylari dose | Soft dosa from Mysuru
By Latha on Aug 23rd, 2023
Mylari dosa or mysore mylari dose recipe explained with step by step pictures and a video. Mylari dosa is a very popular dosa recipe prepared using boiled rice, raw rice, urad dal, rice flour and maida flour. Mysuru mylari dosa is a very soft dosa that just melts in your mouth and is served with onion sagu and hotel style chutney.
Mylari dosa recipe was a secret. The restaurants who serve mylari dosa are very reluctant to share their secret recipe. However recently one youtuber channel named "mane mane rasadoota" successfully shared the recipe after witnessing the dosa preparation. I tried the recipe and found it satisfactory, so sharing it with you all.
I have used 1 cup boiled rice in this recipe, which you can replace it with idli rice. Or you can skip soaking the rice and replace the it with 1.25 cups of rice flour.
You can find many breakfast recipes on our website. If you are looking for more dosa recipes then do check our menthe dose, neer dose, masala dose, heerekai dose or ridgegourd dosa, curd dosa, rava rotti or dose, benne dose, bele dose or dal dosa, set dose and whole wheat dosa or godhi doserecipes.
I have made a video on this mylari dosa recipe, which I have embedded it below. Kindly have a look.
Preparation time: 12 hours
Cooking time: 30 min
Serves: 5
Ingredients: (measuring cup used = 240ml)
- 1 cup boiled rice or kusubalakki
- 1/2 cup dosa rice
- 1/2 cup urad dal
- 1/2 cup maida flour
- 1/4 cup rice flour
- Salt as per your taste
Instructions for making mylari dosa:
- Take boiled rice in a container. You can replace this with idli rice.
- Add dosa rice.
- Rinse and soak them for 4 - 5 hours.
- In another container, take urad dal. Rinse and soak the urad dal also for 4 - 5 hours.
- After soaking, drain the water and transfer the soaked urad dal into a mixie jar. Grind it into a smooth batter by adding required water.
- Transfer the urad dal batter into a container.
- Next transfer the soaked rice into the mixie jar.
- Grind it into a semi-fine batter. Transfer the batter into the same container.
- At the end transfer the maida and rice flour into the mixie jar. Grind it into a batter by adding required water.
- Transfer that also into the same container.
- Mix the batter well using the hands.
- Close the lid and rest it for 7 - 8 hours in a warm place for fermentation.
- After fermentation, open the lid and add in required salt (around 1 tsp). Give a quick mix.
- Now heat the dosa pan. Grease it with oil if it is cast iron pan. Pour the batter and spread it slightly.
- Close the lid for 5 - 10 seconds and cook the dose.
- Open the lid, drizzle some ghee or oil.
- Optionally flip and cook it on the other side as well. Top it with onion sagu.
- Fold and take it out. Serve it with a dollop of butter and hotel style fried gram chutney.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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