Mylari Dosa

Mylari Dosa is a distinctive South Indian rice-and-urad-dal crepe originating in Mysuru, Karnataka. Unlike the thin, crisp standard dosa, the Mylari is thick, soft, and spongy, with a porous texture resembling a pancake or a thick appam. Its name comes from the iconic Vinayaka Mylari, a century-old Mysuru institution that popularized the style. Food vlogger Mark Wiens, who visited the venue, described it as "uniquely spongy" and noted its "mildly fermented, buttery flavor."

Key ingredients include raw rice, urad dal, fenugreek seeds, and a generous amount of ghee or butter, which is brushed onto the griddle and absorbed into the batter during cooking. The batter is coarsely ground and fermented for a shorter period than typical dosa batter, resulting in a less sour, more doughy consistency. A great Mylari Dosa is distinguished by its even golden-brown crust, a pillowy interior that yields easily, and a pronounced nutty, buttery taste. It is traditionally served with a small bowl of simple coconut chutney and a spicy red chutney made from dried red chilies and garlic.

Regional variations are minimal, as the dish remains closely tied to Mysuru. Some versions incorporate finely chopped onions or green chilies into the batter, but purists argue the classic preparation at Vinayaka Mylari—where the dosa is cooked on a flat iron tawa and folded into a neat square—remains the benchmark. The dish has gained cult status among food travelers seeking authentic, non-standard South Indian breakfasts.