Mysore Rawa Dosa is a variation of the popular South Indian dosa that incorporates semolina (rava) into the batter, giving it a unique texture and taste. It gets its name from the city of Mysore in Karnataka, India.

To prepare Mysore Rawa Dosa, a batter is made by combining semolina, rice flour, all-purpose flour, yogurt, and water. The batter is typically fermented for a few hours or overnight to enhance its flavor. Unlike traditional dosa batter, Mysore Rawa Dosa batter does not require soaking and grinding of rice and lentils, making it a quicker option.

The batter is then spread thinly on a hot griddle or non-stick pan in a circular motion. It is cooked until crispy and golden brown, and it is often drizzled with ghee or oil to enhance the flavor and texture. Mysore Rawa Dosa is known for its lacy and porous appearance, providing a delightful crunch.

What sets Mysore Rawa Dosa apart is the addition of a special spicy chutney known as "Mysore chutney" or "Mysore masala." This chutney is typically made from a blend of roasted chilies, lentils, garlic, ginger, onion, and spices. Before cooking the dosa, the chutney is spread on the surface, adding a flavorful and tangy kick.

Mysore Rawa Dosa is commonly served with coconut chutney, sambar, and sometimes a potato curry known as "palya" or "bhaji." It is a popular breakfast or brunch option in South India and is enjoyed for its unique taste, crispy texture, and the spicy twist provided by the Mysore chutney.

Mysore Rawa Dosa is a variation of the popular South Indian dosa that incorporates semolina (rava) into the batter, giving it a unique texture and taste. It gets its name from the city of Mysore in Karnataka, India.

To prepare Mysore Rawa Dosa, a batter is made by combining semolina, rice flour, all-purpose flour, yogurt, and water. The batter is typically fermented for a few hours or overnight to enhance its flavor. Unlike traditional dosa batter, Mysore Rawa Dosa batter does not require soaking and grinding of rice and lentils, making it a quicker option.

The batter is then spread thinly on a hot griddle or non-stick pan in a circular motion. It is cooked until crispy and golden brown, and it is often drizzled with ghee or oil to enhance the flavor and texture. Mysore Rawa Dosa is known for its lacy and porous appearance, providing a delightful crunch.

What sets Mysore Rawa Dosa apart is the addition of a special spicy chutney known as "Mysore chutney" or "Mysore masala." This chutney is typically made from a blend of roasted chilies, lentils, garlic, ginger, onion, and spices. Before cooking the dosa, the chutney is spread on the surface, adding a flavorful and tangy kick.

Mysore Rawa Dosa is commonly served with coconut chutney, sambar, and sometimes a potato curry known as "palya" or "bhaji." It is a popular breakfast or brunch option in South India and is enjoyed for its unique taste, crispy texture, and the spicy twist provided by the Mysore chutney.