Last week I had been to Mysuru on some work. I had read and heard about Mylari dosa centre at Mysuru and wanted to visit the place and enjoy the famed dosa. This was not to be because of preoccupations. A friend suggested a very similar breakfast joint here in namma Bengaluru. True to the description the dosa and the sagu served here are unique and delectable. Their Sagu dosa is served with coconut chutney, onion sagu and a dollop of butter and the combination is heavenly.
I was very curious and keen to know the dosa batter preparation but alas it is their trade secret and they would not divulge the details. I decided to guesstimate the dosa and Sagu recipe and experiment the same on my friends and seek their honest opinion about any semblance to My.My. (Mysuru/Mylari) Sagu masala dosa. I felt elated when the feed back was in my favour. You guessed right - Sagu ranked 9 on a scale of 10 for similarity.
Friends I will be sharing the Sagu recipe in this post and tell about the dosa in the near future so keep guessing till then. For now let us see the sagu preparation.

  • Esae - very easy
  • Preparation time -10 minutes
  • Cooking time - 10 minutes
  • Quantity - for four people having three dosas each
  • Onions - 3 large sized
  • Green chillies - 4 -5
  • Coriander - 1 small bunch
  • Mint (pudina leaves ) - 1 cupful
  • Grated coconut - 1/2 cup
  • Puffed gram - 1 tea spoon
  • Cinnamon - 2 inches
  • Cloves - 2-3\Cumin - 1/2 spoon
  • Ginger - 1 inch piece
  • Curry leaves - 1 sprig
  • Mustard seeds - 3/4 spoon
  • Salt to taste
  • Oil - 1 -2 spoons for seasoning
  • Peel and cut onions into small pieces
  • In a wok heat 1 spoon oil and fry cinnamon and clove till aroma wafts and keep aside
  • Heat 1 spoon oil, add mustard seeds let it crackle, add curry leaves and chopped onions and saute till translucent
  • Add salt and 1/2 cup water and bring to boil
  • Grind 2 spoons of chopped raw onions, coconut, fried cinnamon and cloves, mint and coriander leaves, chillies, ginger and fried gram, to a smooth paste with minimum water
  • Add ground masala to sauteed onions and simmer for 2 minutes. Add little water if required to adjust consistency while simmering. My Mylari style sagu is ready serve.

This sagu can be served with hot idlis, chapathi and poori also.


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