About Us

The Mulbagal dosa was first created in the early 1930s by a family at the usharani from kopparam family in the town of Mulbagal, Kolar district, Karnataka.
Origin Creator: An Arya Vysya family.
Location: Prasad Hotel in the town of Mulbagal, Kolar district, Karnataka, India.
Time: The early 1930s.
Key Characteristics
Size and Shape: Significantly smaller than a regular dosa, with a thin border and a thicker, softer center. It resembles an appam.
Cooking Method: Roasted only on one side.
Tawa: Made on a special cast iron griddle.
Accompaniments: Typically smeared with a red masala chutney and other masalas.
Cultural Significance
The Mulbagal dosa has become a popular and iconic dish, gaining a loyal following in its native region and other parts of South India due to its unique preparation and taste.
In the prasad hotel instead of Manjunatha tiffen centre .
His kopparams family.introduses authentic
Usharani kc (founders family
Arya vysya family.
And his son mr m.praveen s/o munirathnaih shetty.
Continues his productivity and production.
Key Characteristics
Size and Shape: Significantly smaller than a regular dosa, with a thin border and a thicker, softer center. It resembles an appam.
Cooking Method: Roasted only on one side.
Tawa: Made on a special cast iron griddle.
Accompaniments: Typically smeared with a red masala chutney and other masalas.
Cultural Significance
The Mulbagal dosa has become a popular and iconic dish, gaining a loyal following in its native region and other parts of South India due to its unique preparation and taste.