Mulbagal Dosa Point — Restaurant in Bengaluru

Mulbagal Dosa

It is said that every 100 kms, the taste of Dosa changes in Karnataka because of the water and batter used. Mulgabal dosa is one of the several variations of humble Dosas in the state.

Arya Vysya family in Mulbagal in Kolar district first made these dosas in early 1930s at the Prasad hotel in the heart of town. What makes this dosa special is the fact that it is much smaller than a regular dosa, and in fact quite resembles an appam, with a thin border and a thicker centre. The batter contains Rice, Moong dal and Avalakki (or poha). Fermentation occurs fast due to high temperatures giving the batter a distinct flavour. One needs a special cast iron tawa or griddle to make this dosa, which is sourced from Salem in Tamil Nadu. The Mulbagal dosa is roasted only one side, and as the open side fluffs up red masala chutney is smeared onto it and it is roasted till it attains it flavour and aroma.

Today many restaurants have come up on the Bangalore-Tirupati highway where they serve these dosas. Mubagal Dosa Point is one of these where they serve good Mubagal Dosas. Located just off the highway there is ample parking space with clean hygenic tables and...

The best and richest dosa in the state. Podi dosa is my absolute favourite. The masala dosa is also great with mild baaji and the chutneys are their specialty where green chutney is mildly spicy and their signature red chutney is sweet and yum. OMG their tatte idlis with podi is also the absolute best. Everything served with abundant pure homemade ghee. You're missing out if you...

Most pathetic experience i ever had in my life.The dosa with only refined oil which they are naming Ghee set Dosa.if squeeze it almost 50-70 gram refined oil come out.2 pieces of tiny dosa they are providing in a plate and the cost is also expensive compared to Udupi and other famous outlet.Avoid such places in terms of be healthy.i expirenced stomach pain after having 3 to 4...