Mysore, a city with a rich cultural heritage and history is not only famous for its palaces and Dusshera festival but is also known for its special cuisine. The Mysore masala dosa which is a treat to the taste buds is actually more popular in different parts of the world than the plain masala dosa that hails from Udipi of Karnataka.
The taste of the Mysore Masala Dosa differs from hotel to hotel but the key ingredients of the batter such as rice, Urad dal, and fenugreek seeds remain the same. Therefore, if you have to taste an authentic Mysore Masala Dosa then you will either have to visit Mysore or you can also pen down this recipe.
Also, there are many versions of the Mysore Masala Dosa. Some chefs like to make the exterior part of the dosa as crispy as possible whereas some cooks add ghee and butter on the top to make it amazingly delicious. However, the inner part of the dosa is mostly spongy similar to the texture of the uttapam.
Potato vegetable is stuffed in the dosa and it usually comes with a bowl of sambhar or chutney or both. Like the other variants of dosa, the Mysore Masala Dosa is also light on the stomach and proves to be ideal for breakfast or can also be relished as an evening snack.
It is said that initially the dosa was eaten with a potato sambar but the potatoes eventually got replaced by the onions due to their easy availability. Some authentic South Indian restaurants add lots of unsalted butter to the dosa as it blends perfectly with its crispiness.
The Mylari hotel located in the vicinity of Nazarbad Police Station is considered to be the first food joint that commercialized this dish in the city. The small hotel is still very much running and accessible from all parts of the city. However, it does not have any branches and it has neither been renovated since decades.