Egg dosa
Egg dosa is a popular south Indian breakfast made with dosa batter, egg & vegetables. Serve egg dosa with any chutney or curry.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 2 eggs
- 1 cup dosa batter
- 1 onion medium , thinly sliced or chopped
- 2 green chilies chopped
- coriander leaves Few
- carrot few , gratings (optional)
- Salt as needed
- 2 tsps oil
- 1 to 2 tbsps sauce or any thick curry (optional)
How to make the recipe
Preparation
- If your dosa batter is very thick, bring it to a right consistency by adding little water. It must be of spreading consistency yet on the thicker side.
- Do not use very hot curry. Bring it to room temperature before using.
How to make egg dosa
- Heat a greased tawa until hot.
- Pour 1 ladle of dosa batter and spread it slightly thick towards the edges. Allow to cook for 1 min.
- If you have any thick curry, then you can add it and spread it over the dosa. This is optional.
- Pour the egg and break the yolk. Spread the yolk around the dosa.
- Add the veggies evenly. Cook until the base firms. Add oil around the edges.
- Flip it and press gently with a wooden spoon to ensure egg is cooked well.
- Flip back and cook until the egg dosa turns crisp.
- Serve egg dosa hot.
NUTRITION (estimation only)
Calories: 465kcal | Carbohydrates: 59g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 277mg | Potassium: 141mg | Fiber: 22g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 13.7mg | Calcium: 97mg | Iron: 8.4mg