Egg Dosa Recipe
Description:
Egg Dosa is a delicious, protein-rich, and wholesome meal that serves as the perfect breakfast to kick-start your day. This dish is essentially a South Indian rice and lentil crepe, known for its light yet satisfying flavor, topped with seasoned eggs, either cooked in an omelette or bulls-eye form. What makes this dish truly special is its versatility. If you prefer a milder taste, pair it with your favorite chutney. For those who enjoy a bit more spice, the seasoned eggs themselves will provide a flavorful punch, making it delightful even when eaten on its own.
Cuisine:
South Indian Recipes
Course:
South Indian Breakfast
Diet:
Eggetarian
Ingredients:
For the Dosa Batter:
| Ingredient | Quantity |
|---|---|
| Rice | 2 cups |
| White Urad Dal (Split) | 1/4 cup |
| Chana Dal (Bengal Gram Dal) | 2 tablespoons |
| Methi Seeds (Fenugreek Seeds) | 1/2 tablespoon |
| Instant Oats (Oatmeal) | 1 cup |
| Salt | To taste |
| Water | Required for grinding |
For the Egg Topping:
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 6 |
| Onion (Finely Chopped) | 1/2 cup |
| Coriander (Dhania) Leaves (Finely Chopped) | 1/2 cup |
| Green Chillies (Chopped) | As required |
| Oil | For drizzling |
Preparation Time:
10 minutes
Cooking Time:
18 minutes
Instructions:
-
Soaking the Ingredients:
Start by washing the rice thoroughly and soaking it in water for 5 to 6 hours. In a separate bowl, mix the white urad dal, chana dal, and fenugreek seeds (methi seeds). Rinse and wash them properly before soaking in water for 5 to 6 hours. After the soaking time is complete, drain the water from both the rice and the dal mixture. -
Grinding the Batter:
First, grind the soaked dal mixture into a smooth paste by gradually adding oats to the mix. This combination will create a smooth and rich batter. Once ready, transfer the batter into a large bowl and set it aside.Next, grind the soaked rice into a smooth batter, adding water little by little as needed to achieve a slightly thick, smooth texture. Once ground, add the rice batter to the dal batter. Add salt to taste, then stir everything together to combine.
-
Fermenting the Batter:
Cover the dosa batter and place it in a warm location to ferment for about 10 to 12 hours. During fermentation, the batter will become foamy and double in size, indicating it’s ready to use. -
Preparing the Egg Topping:
After the fermentation process, heat a griddle or tawa on medium heat and drizzle a little oil on the surface. Pour a ladle of dosa batter onto the griddle, spreading it into a thin, round shape. Let the dosa cook until the edges begin to crisp up and the top starts to set.Meanwhile, in a small bowl, crack the eggs and beat them well. In a separate pan, heat a little oil, and sauté the finely chopped onions and green chilies until fragrant. Pour the beaten eggs over the partially cooked dosa. Sprinkle the finely chopped coriander leaves on top.
-
Cooking the Egg Dosa:
Cover the dosa with a lid and let the eggs cook over low to medium heat. Allow the eggs to set into an omelette or bulls-eye style, depending on your preference. The dosa should have crispy edges with a soft egg topping. Once the egg is cooked to your liking, remove the dosa from the pan. -
Serving:
Serve the Egg Dosa hot with a side of chutney if desired, or enjoy it as is for a more spice-forward flavor. This dish is both filling and full of flavor, making it an ideal start to your day.
Enjoy this South Indian classic that combines the richness of eggs with the crispiness of dosa for a delicious and wholesome meal. Perfect for a fulfilling breakfast, lunch, or dinner!
