Egg dosa is a popular dish from the southern part of India.it is very often consumed as part of morning breakfast. It is highly nutritious and usually recommended for people who are on diet. It can be cooled very quickly, and it requires few ingredients and is also often made in every household. It goes well with chutneys of various varieties that enhance the taste.
Ingredients
- ½ cup Poha
- 1tsp Fenugreek
- 2.5 cups dosa rice
- 1cup Urad dal
- Salt as required
- 100gm dry chilies
- One small cup of tamarind
- 10 garlic
- Salt as required
- Water
- Oil as required
- Mustard seeds
- Curry leaves
- One Egg
Recipe
- Take Fenugreek, rice, Poha, and Urad dal in different bowls, ideally wash them, and soak them for 4 hours.
- After soaking, grind them into a fine paste and ferment for at least 10 hours. Remember that feeling and scaling are essential in dosa making; the real taste depends on this process.
- Add salt to the fermented dosa batter and mix well; keep it aside.
- One can make the egg more special with the dry chilies paste. For this, grind tamarind, garlic salt as required, and chilies into a fine paste.
- Now, take a pan and pour in the oil. Once the oil is heated, add mustard seeds and curry leaves. Let it sputter. Add in the chili paste and cook until the oil floats.
- Take a dosa, Tawa. Heat it. On slow flame, spread the dosa batter evenly. Pour oil on the edges of the batter.
- After 2-3 minutes. Spread the red chili paste and egg evenly on the dosa. Spread it on medium flame only to avoid spoiling.
- Spread a tsp oil again, and after 2 minutes, flip the dosa and cook for two more minutes.
- Once it turns red and crisp, cut the stove off.
Egg dosa is ready to serve. Tip- use high-quality urad dal for better dosa. You can also avoid making the red chili paste. Instead, you can just spread the chili powder evenly. Adding a small cube of butter that lastly enhances the taste too.
