Egg Dosa
Make this easy dosa variety at home for a protein-packed meal. It features crispy dosas with a topping of eggs, chutney and veggies.
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 (bring close to room temperature, read notes)
- 1 small (¼ cup) onion chopped or sliced thin
- 2 green chilies chopped
- 2 tablespoons coriander leaves chopped fine
- 2 to 3 tablespoons (1 small) carrot grated (optional)
- salt as needed
- 1½ tablespoons oil or butter
- 1 to 2 tablespoons chutney or any thick curry or sauce (at room temperature)
How to make the recipe
- If your dosa batter is very thick, pour little water and bring it to a spreadable consistency. Mix together onions, chilies and coriander leaves in a small bowl. Break the egg to a bowl.
- Grease your dosa tawa/ griddle with a few drops of oil and heat until medium hot. Pour 1 ladle of batter to the center and begin to spread from the center, moving towards the edges of the pan. Keep the edges thicker so the egg stays in.
- Cook for 2 mins and add chutney and pour the egg to the center. Using a steel spoon break the yolk and spread all over the dosa. (If you are not using chutney, sprinkle little salt or podi to season the eggs.)
- Add the veggies all over and drizzle 1 teaspoon oil across the edges of the dosa. Pour 1 more teaspoon oil all over the egg.
- Cook on a medium heat until the base is firm. Turn it to the other side with a turner and press down gently to cook the eggs. Turn it back to the other side and cook until the base is firm.
- Serve egg dosa hot with or without chutney..
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
