Egg Dosa brings together two breakfast favorites in one amazing dish. Growing up, I watched my grandmother make the perfect dosa, and adding an egg takes it to a whole new level. The crispy edges, the soft center, and that perfect runny yolk create a breakfast experience that’ll make you jump out of bed. It’s easier to make than you might think, and the results are just amazing.
About the Recipe
This recipe puts a protein-rich spin on the classic South Indian dosa. The batter needs time to ferment, but the actual cooking is quick and simple. The egg adds richness and turns this from a side dish into a complete meal. It’s perfect for both beginners and experienced cooks, and you can adjust the spices to match your taste.
Why You’ll Love This Recipe
You’ll love how the egg creates a creamy middle while the dosa stays crispy around the edges. It’s filling enough for breakfast but works great for any meal. The recipe is forgiving – even if your first dosa isn’t perfect, it’ll still taste great. The best part? You can make extra batter and store it in the fridge for quick meals throughout the week.
Cooking Tips
– Grind the batter until smooth but not too fine
– Let the tawa heat up completely before starting
– Keep the flame medium-low while cooking
– Pour the batter from the center and spread outward
– Add the egg when the dosa is still slightly wet
– Don’t flip the dosa – cook on one side only
Serving and Storing Suggestions
Serves: 4-5 people (8-10 dosas)
Total time: 12-13 hours (including fermentation)
Serve hot with coconut chutney or sambar
Store leftover batter in the fridge for up to 3 days
Best eaten fresh – doesn’t store well once cooked
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Nutrient Benefits
This recipe combines protein from eggs and urad dal, complex carbohydrates from rice, and beneficial compounds from fenugreek seeds. It’s rich in iron, B vitamins, and essential amino acids. The fermentation process makes nutrients more easily digestible and adds probiotics.
Egg Dosa
Ingredients
- 1 cup Urad Dal
- 1 cup Parboiled Rice
- Eggs (1 for each dosa)
- 3/4 tsp Vendhayam (Fenugreek Seeds)
- Salt (as per taste)
- Black Pepper Powder (as per taste)
- Oil (as required)
Instructions
- Soak the dal, rice and fenugreek seeds for 3 to 4 hours.
- Then grind to a semi-thick batter.
- Cover and keep aside to ferment for 8 hours.
- Add salt and mix well.
- Heat a tawa over medium flame.
- Pour a ladleful of the batter and spread evenly.
- Break one egg and spread it a little.
- Sprinkle salt and pepper powder on top of the egg.
- Apply oil around the edges.
- Cook till the egg is set and the dosa is light golden brown.
- Serve hot with chutney and sambar of choice.
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Frequently Asked Questions
Why isn’t my dosa getting crispy?
Make sure your tawa is hot enough before pouring batter. Use medium heat and spread the batter thinly. Don’t rush to add the egg – let the dosa cook for about 30 seconds first.
Can I make the batter without a grinder?
While a wet grinder or blender is best, you can use store-bought dosa batter and add eggs. The texture might be slightly different, but it’ll still taste good.
How do I know when the batter has fermented enough?
The batter should double in size and smell slightly sour. In warm weather, 8 hours is enough. In cold weather, it might need 10-12 hours.
