Egg Dosa Recipe
Servings
4people
Servings
4people
Ingredients
Batter
Toppings
Instructions
  1. Wash all the batter ingredients and soak the pulses and idli rice in separate utensils. Add the fenugreek leaves to the pulses too.
  2. Let the batter ingredients soak for at least 4 to 5 hours.
  3. 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.
  4. Remove the batter to a clean vessel and store it overnight for fermentation.
  5. 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.
  6. Heat a griddle, skillet or flat pan and add a tsp of oil/ghee to the pan.
  7. Add a spoonful of batter and spread it evenly by reversing the spoon.
  8. Crack an egg into a separate bowl and whisk it rapidly before adding it to the batter in the pan.
  9. Sprinkle a pinch of salt and pepper on the dosa and drizzle a few drops of oil/ghee on the sides of the dosa.
  10. Flip the dosa when the underside is done and wait for a few minutes until both sides are cooked.
Recipe Notes

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!

Print Recipe
 Egg Dosa Recipe
Course Breakfast
Cuisine Indian
Servings
people
Ingredients
Batter
Toppings
Course Breakfast
Cuisine Indian
Servings
people
Ingredients
Batter
Toppings
Instructions
  1. Wash all the batter ingredients and soak the pulses and idli rice in separate utensils. Add the fenugreek leaves to the pulses too.
  2. Let the batter ingredients soak for at least 4 to 5 hours.
  3. 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.
  4. Remove the batter to a clean vessel and store it overnight for fermentation.
  5. 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.
  6. Heat a griddle, skillet or flat pan and add a tsp of oil/ghee to the pan.
  7. Add a spoonful of batter and spread it evenly by reversing the spoon.
  8. Crack an egg into a separate bowl and whisk it rapidly before adding it to the batter in the pan.
  9. Sprinkle a pinch of salt and pepper on the dosa and drizzle a few drops of oil/ghee on the sides of the dosa.
  10. Flip the dosa when the underside is done and wait for a few minutes until both sides are cooked.
Recipe Notes

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!