Mysore Masala Dosa Delhi – Places where you can find Mysore Masala Dosa Delhi. Restaurants serving Mysore Masala Dosa Delhi. Reviews of eateries that serve Mysore Masala Dosa Delhi.
People who love spicy food often order Mysore dosa.
The spiciness is attributed to the thick garlic-red chilli sauce that is used for layering the inner side of the dosa before stuffing the potato masala.
Mysore Masala dosa is made with urad dal, chana dal, and rice.
This large, thin rice crepe is roasted to crispy brown goodness with lots of ghee or butter and has a mildly spiced yet flavourful green-ish sagu which is seasoned with a tempering of curry leaves and mustard seeds.
A Mysore Masala Dosa is crisp and golden brown on the outside and soft and fluffy on the inside.
Mysore Masala Dosa is savoury and mildly spicy with a slight tangy taste due to the fermentation.
Without the filling, on its own, it’s called ‘plain dosa’ that can be eaten with a variety of accompaniments.
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 tantalises the taste buds of all those in search of it.
The restaurant was established by the proprietor’s grandmother, Gowramma. And thanks to his enterprising granny and her secret Mysore masala dosa recipe, people have been feasting on Mylari dosa for 88 years now.
Should you want to visit the inventor’s enterprise, it’s located at Hotel Original Vinayaka Mylari, Shop no 79, Nazarbad Main Road, Near Nazarbad Police Station, Doora, Mysore, Karnataka 570010.
There are innumerable legends associated with the Mysore Masala Dosa.
Another tale narrates that it was one of the kings of Mysore, Someshvara III, who was the inventor of the Mysore masala dosa.
The king had hosted an extravagant party that served a lot of food to his guests.
However, once the party had come to an end, the king noticed that there was a lot of food left behind.
Since he didn’t want the food to go to waste, he called in his team of cooks to devise something creative.
The cooks set out to work by combining leftover potatoes with spices and then using them as a filling for the plain dosa making a Masala dosa.
However, the cooks also added a layer of spicy red chutney beneath the spiced potatoes and then folded the crepe and served it with a side of plain coconut chutney thereby making a Mysore Masala Dosa.