Egg Dosa Recipe
A eggetarian South Indian Recipes recipe with rice, white urad dal (split), chana dal (bengal gram dal). Ready in 28 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
23 steps- 1
To begin making Egg Dosa recipe wash and soak the rice for 5 to 6 hours
rice(2 cups) - 2
Mix urad dal, chana dal, fenugreek seeds in a bowl
white urad dal (split)(1/4 cup)chana dal (bengal gram dal)(2 tablespoon)methi seeds (fenugreek seeds)(1/2 tablespoon) - 3
Clean and wash them properly
- 4
Soak them in water for about 5 to 6 hours
water - required for grinding - 5
After 5 to 6 hours, drain the water
water - required for grinding - 6
Grind the dal mixture by gradually adding little oats at a time to form a smooth paste
instant oats (oatmeal)(1 cup) - 7
Transfer into a large bowl and keep aside
- 8
Next grind the rice into a smooth batter with little water
rice(2 cups)water - required for grinding - 9
Add the ground rice into the dal batter
rice(2 cups) - 10
Add salt to taste Stir well to combine
salt - to taste - 11
The batter should be smooth and have thick pouring consistency
- 12
Cover the dosa batter and keep it in a warm place for 10 to 12 hours to ferment
- 13
After the fermentation, the batter will be foamy and it will rise to double of its original level
- 14
To make the Egg dosaIn a large bowl, beat eggs along with onions, coriander leaves, green chillies, salt and pepper, keep it aside
salt - to tastewhole eggs(6)onion - finely chopped(1/2 cup)coriander (dhania) leaves - finely chopped(1/2 cup)green chillies - chopped - 15
Now, heat a non-stick dosa pan
- 16
Take a ladle full of batter and pour it in the center of the pan
- 17
Quickly start spreading the batter from the center in continues circular motion to form a thin dosa
- 18
Drizzle few drops of oil on the dosa and around the edges of the dosa
- 19
Spread small ladle full of beaten egg mixture evenly on the dosa
- 20
Allow it to cook for a few minutes
- 21
Once the bottom of the dosa gets cooked and turns golden brown in colour, flip it over and cook on the other side for few seconds till the egg is cooked through
- 22
Flip it back again, roll out and take it off the pan and place the egg dosa on a serving plate
- 23
Serve Egg Dosa with Dhaniya Pudina Chutney, Red Chilli Coconut Chutney or any other chutney of your choice and Filter Coffee for a healthy breakfast or a light dinner
Rate this recipe
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Egg Dosa Recipe
A eggetarian South Indian Recipes recipe with rice, white urad dal (split), chana dal (bengal gram dal). Ready in 28 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
23 steps- 1
To begin making Egg Dosa recipe wash and soak the rice for 5 to 6 hours
rice(2 cups) - 2
Mix urad dal, chana dal, fenugreek seeds in a bowl
white urad dal (split)(1/4 cup)chana dal (bengal gram dal)(2 tablespoon)methi seeds (fenugreek seeds)(1/2 tablespoon) - 3
Clean and wash them properly
- 4
Soak them in water for about 5 to 6 hours
water - required for grinding - 5
After 5 to 6 hours, drain the water
water - required for grinding - 6
Grind the dal mixture by gradually adding little oats at a time to form a smooth paste
instant oats (oatmeal)(1 cup) - 7
Transfer into a large bowl and keep aside
- 8
Next grind the rice into a smooth batter with little water
rice(2 cups)water - required for grinding - 9
Add the ground rice into the dal batter
rice(2 cups) - 10
Add salt to taste Stir well to combine
salt - to taste - 11
The batter should be smooth and have thick pouring consistency
- 12
Cover the dosa batter and keep it in a warm place for 10 to 12 hours to ferment
- 13
After the fermentation, the batter will be foamy and it will rise to double of its original level
- 14
To make the Egg dosaIn a large bowl, beat eggs along with onions, coriander leaves, green chillies, salt and pepper, keep it aside
salt - to tastewhole eggs(6)onion - finely chopped(1/2 cup)coriander (dhania) leaves - finely chopped(1/2 cup)green chillies - chopped - 15
Now, heat a non-stick dosa pan
- 16
Take a ladle full of batter and pour it in the center of the pan
- 17
Quickly start spreading the batter from the center in continues circular motion to form a thin dosa
- 18
Drizzle few drops of oil on the dosa and around the edges of the dosa
- 19
Spread small ladle full of beaten egg mixture evenly on the dosa
- 20
Allow it to cook for a few minutes
- 21
Once the bottom of the dosa gets cooked and turns golden brown in colour, flip it over and cook on the other side for few seconds till the egg is cooked through
- 22
Flip it back again, roll out and take it off the pan and place the egg dosa on a serving plate
- 23
Serve Egg Dosa with Dhaniya Pudina Chutney, Red Chilli Coconut Chutney or any other chutney of your choice and Filter Coffee for a healthy breakfast or a light dinner
Rate this recipe
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