Karnataka
Mylari dosa
Cooked on one side only, soft as a pillow, and it still beats most crisp dosas. Confidence.
40 minTime
12 gProtein each
mildSpice
5hPlan ahead. Soak for 5 hours first; the 40 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original573kcal
12 gprotein
7 gfibre
40minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Soak the rice with fenugreek, and the urad dal separately, for 5 hours. Rinse the poha and soak it for the last 30 minutes.
- 2Grind the urad dal to a fluffy paste, then grind the rice and poha smooth. Mix both with salt by hand, cover and ferment overnight in a warm spot.
- 3Stir the batter gently once. It should be thicker than regular dosa batter, like thick pancake batter. Grind the coconut, roasted chana, green chilli and a pinch of salt with a little water for the chutney.
- 4Heat the tawa on medium. Pour a ladle of batter and spread it only lightly into a small, thick round about the size of a saucer.
- 5Drizzle a little butter around and on top, cover with a lid and cook on one side only until the top is set and the base is golden.
- 6Lift onto a plate, add a knob of butter and serve warm with the coconut chutney.
Serve it like this
Stack two or three dosas on a piece of banana leaf or a plate, a knob of butter on top and coconut chutney alongside.
