How to make Traditional Mylari Dosa at home.

Soaking Ingredients for Dosa, start by soaking dosa rice, urad dal, fenugreek seeds, and poha for 4-5 hours.

Grinding to Smooth Batter, drain and grind soaked ingredients with grated coconut to achieve a smooth, thick batter.

Fermenting the Batter, transfer the batter to a bowl, add salt, and let it ferment overnight for best results.

Heating the Tawa, heat an iron or non-stick tawa on medium heat and lightly grease it with ghee.

Pour and Spread the Batter, pour a ladleful of batter on the tawa and spread it into a small, thick dosa.

Cooking on Low Heat, cover and cook on low flame until bubbles form and edges turn golden brown.

Add Ghee and Flip, traditionally, Mylari Dosa is not flipped, but you can gently flip it if needed. add a spoonful of ghee for a rich taste.

Serve with coconut chutney and a mild vegetable sagu for an authentic experience. Enjoy your soft, fluffy, and traditional Mylari Dosa.