India GOMysore masala dosa in Mysore
In its own city the Mysore masala dosa shares the morning with two local rivals, the soft Mylari dosa and the set dosa, and the old rooms each have one dosa they are known for. Plan it as breakfast: the guide lists most of these rooms for breakfast, and Gayatri Tiffin Room is busy enough that it pays to go early.
The red chilli-garlic stripe inside is what makes it Mysore's; the old stalls fry it in an indecent amount of butter.
🌶️ Mysore masala dosa
The dosa with a red chilli-garlic paste smeared inside before the potato goes in. That stripe is what makes it Mysore's and not Udupi's. At the old stalls it is fried in an indecent amount of butter.
How it's eaten
Order it "benne" if you want the butter version, and you do.
The city's food with veg and non-spicy filters, in the app.
Open in India GOWhat makes it Mysore's
The red stripe: before the potato goes in, the inside of the dosa is smeared with a paste of red chilli and garlic. That is the difference from the plainer Udupi masala dosa, and at the old stalls it is fried in a generous amount of butter. Benne is Kannada for butter, so a "benne masala dosa" is the butter version. The India GO guide does not say which of the rooms below spreads the red paste, so ask for a Mysore masala dosa by name. The history of the dosa is on the Mysore masala dosa page.
Where to eat it in Mysore
All vegetarian, all from the India GO guide, grouped by what each is known for.
Gayatri Tiffin Room, Chamundipuram
Half a century old and self-service, with a cult following for the GTR masala dosa: a thick golden roast, slicked with ghee over an onion-studded potato filling. Have it with a tumbler of strong filter coffee. Always busy, so go early.
Original Vinayaka Mylari, Nazarbad
For the other Mysore dosa: the soft, pancake-thick Mylari, served with butter and a pale coconut chutney since the late 1930s, at six shared tables. Copies crowd the lane; the original has a green board with red lettering beside Giri Stationery.
Mahesh Prasad, Ballal Circle
Known for its set masala dosa (small, soft dosas served two or three to a plate) at gentle prices, in a clean, busy family room.
Indra Café's Paras, opposite Devaraja Market
A pure-veg landmark since 1956, a short walk from the palace, serving crisp masala dosa at breakfast. Expect to share a table. It sits across from Devaraja Market, so it fits a morning at the market.
Nalpak, Gokulam, and Om Shanthi, near the palace
Two easy sit-downs: Nalpak, a local pure-veg chain with branches in the residential west of the city, for a dependable masala dosa; Om Shanthi, near Mysore Palace, with dosa made to order in an air-cooled room.
Ordering tips
Say benne if you want the butter version. The red paste contains garlic and the potato filling often has onion; if you avoid them, order a plain dosa. The dish is vegetarian, with no egg. More breakfasts and the rest of the city's table: breakfast in Mysore and what to eat in Mysore.
❓ FAQ
Which is better, Mysore dosa or masala dosa?
Neither is better; they differ by one thing. The Mysore masala dosa has a red chilli-garlic paste spread inside, a regular masala dosa only the potato.
Where is the oldest dosa place in Mysore?
Among the places in the India GO guide, Hotel Dasaprakash has been in catering since 1921 and serves dosas in its Akshaya hall; Original Vinayaka Mylari has made its soft dosa since the late 1930s.
Where can I eat masala dosa in Mysore?
Gayatri Tiffin Room in Chamundipuram for the GTR masala dosa, Indra Café's Paras opposite Devaraja Market, and Mahesh Prasad at Ballal Circle for a set masala dosa.