Dosa can be called one of the most popular dishes across India. You have tasted the Indian crepe made of a mixture containing rice and lentils. A crispy dosa is tasty and healthy. But you can raise its nutritional value by adding an egg, thus creating a protein-rich egg dosa. Kids will love it too.
While it is okay to serve an egg dosa with the conventional coconut chutney, you will find it quite tasteful on its own too. Gorge on this dish morning, noon or night.
What is an egg dosa?
It is a delectable variation of the popular South Indian dosa. It is a popular street food item across Tamil Nadu with many food lovers preferring small roadside stalls to big restaurants when they feel like snacking on egg-topped dosas. You do not have to make any additional provisions or upgrade your skills to make the muttai dosa, another name for egg dosa, either. Prepare the traditional dosa batter and break an egg into it before spreading it on a hot skillet. Alternatively, you may want to break a single egg gingerly over the batter spread on the pan and have a dosa that resembles an omelette.
History of this dish
Tamil Nadu’s food is unique. The dosa, a crepe-like, light dish, crossed the Vindhya mountains to make a triumphant entry into North India as well. The earliest dosa was plain with no frills whatsoever. The varieties with different fillings became popular as people fine-tuned their taste buds. The egg dosa is also known as mutta dosa or muttai dosa and has become popular as a street food item in Tamil Nadu.
What about creating this unique gluten-free dish in your kitchen? Order a pack of eggs from Licious. Here is how you should go about it. You are welcome to share snaps of this delightful dish on Instagram and tag us with #MadeWithLicious.
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- 1 cup black gram pulses
- 3 cups idli rice
- 1 tsp fenugreek leaves
- Salt to taste
- 4 eggs
- Pepper to taste
- 2 tsp oil or ghee
Ingredients
Batter
Toppings
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- Wash all the batter ingredients and soak the pulses and idli rice in separate utensils. Add the fenugreek leaves to the pulses too.
- Let the batter ingredients soak for at least 4 to 5 hours.
- Grind all the ingredients together to form a smooth batter. You will get the best consistency when you do it with the aid of a mortar and pestle. Alternatively, a mixer grinder machine will work fine too.
- Remove the batter to a clean vessel and store it overnight for fermentation.
- Check it in the morning to see if the batter level has risen substantially. Add a pinch of salt along with enough water to make the dosa batter.
- Heat a griddle, skillet or flat pan and add a tsp of oil/ghee to the pan.
- Add a spoonful of batter and spread it evenly by reversing the spoon.
- Crack an egg into a separate bowl and whisk it rapidly before adding it to the batter in the pan.
- Sprinkle a pinch of salt and pepper on the dosa and drizzle a few drops of oil/ghee on the sides of the dosa.
- Flip the dosa when the underside is done and wait for a few minutes until both sides are cooked.
Repeat the process for making more egg dosas.
Remove to a plate and serve hot with sambar and coconut chutney. You may serve it with tomato chutney or a thick gravy as well or you may prefer to eat it without any accompaniment. Happy cooking!