Mysuru’s famous Mylari dosa, now in Bengaluru. What makes this style of dosa unique?

A legend from Mysuru, the Old Original Vinayaka Mylari, now has an outlet in Bengaluru’s Indiranagar. Since 1938, the humble restaurant has been serving their signature masala dosas to celebrities and noted politicians. The soft dosa, the home-made white butter and the signature green sagu, is what makes the dosa unique.

The special sagu sets this dosa apart from the rest
| Photo Credit:
Ravichandran N

The history of the ‘original’ Vinayaka Mylari dosa

“My mother-in-law’s mother-in-law started the restaurant in 1938. I am the third generation owner, and my son is the fourth generation. We have been following the same recipe in the family for all these years. The sagu is our own recipe,” says Usha Rani. “People have been asking us to open a branch in Bengaluru for years. But we did not. We were happy in Mysuru. My son wanted to expand the brand’s footprint. That’s why we have started it in the city now.”

The Bengaluru outlet, located on 80 Feet Road is already drawing a crowd. It was inaugurated by Karnataka Chief Minister Siddaramaiah on January 23, 2026. The CM is a fan of the dosa, and in May 2024 he had visited the Mysuru outlet and posted on X, “Today morning, while having breakfast at Mylari Hotel in Mysore, I remembered my college days. All my unforgettable memories of life are intertwined with Mysore. Mysore is not just my hometown but the place that gave me life. Even when physically far away, the memories of Mysore always remain close to my heart. The debt to this soil is very great, but in front of it, we are small.”

Crowds throng to the restaurant
| Photo Credit:
Ravichandran N

What is on the menu

The menu has the classics— khali dosa, masala dosa, idli, kesari bath and filter coffee. And no, none of this is available on online delivery platforms.

The restaurant has two floors, with seating upstairs. It is a self-service setup, so be ready to wait in line, especially on weekends. We get a behind-the-scenes look into the kitchens where cooks are busy flipping dosas. The sagu is added inside with military precision. When they are ready, each dosa is topped with a generous dollop of white butter that is made inhouse.

Without hesitating, we go straight for the masala dosa. It is spongy and fluffy, not the crispy kind. The mushy sagu is a secret recipe, but it is green and laced with onions. An interesting change from the conventional potato palya that accompanies Bengaluru dosa. The white butter and freshly made coconut chutney makes the whole dish extra tasty. There is no sambar here, but we do not miss it.

But will Bangaloreans like it? We spoke to diners in the restaurant. Few love the taste. While few feel the outlet in Mysuru has a charm that is missing here. It is always hard to live up to legacy.

Dosas are priced at ₹99. At HAL 2nd Stage, Indiranagar, Bengaluru, 6.30 AM onwards.