Egg Dosa | Rayalaseema Special Karam Egg Dosa | How to make Perfect Egg Dosa
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Egg Dosa | Rayalaseema Special Karam Egg Dosa | How to make Perfect Egg Dosa - In South India, there are so many varieties of Dosa. One of the most liked and popular Dosa is “Egg Dosa” or is called “Mutta Dosa”. We can have this delicious Dosa for Breakfast, Lunch, Dinner or as a snack.
It is gaining more and more popularity in Telugu States these days. So, many people have requested me to give them the best recipe for an Egg Dosa. Egg Dosa tastes wonderful if it is made by smearing Red Chilli Chutney and topping it with Eggs, the Rayalaseema way then with just the Eggs poured on the Dosa.
Generally, in many places, they first pour the Eggs on the Dosa and then smear/spread Red Chilli Chutney, but in Rayalaseema they make it the other way round, first they spread the Red Chilli Chutney and then the Eggs and roast it crisp with Oil.
In Rayalaseema, Red Chilli Chutney is made in many different ways. But I am making it the way that is made in Tirupati, Chittoor and Kalahasti region. It can be refrigerated and stored for about a month if we fry the Chutney till the Oil floats on top. I am giving you a step by step preparation method with tips, images and videos on how to roast a perfectly crispy Egg Dosa, using this special Red Chilli Chutney.
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Tips
Red Chilli Chutney:
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I am using medium spice Red Chillies, so that we can have other Chutneys as condiments..
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Grind Red Chillies to a very fine paste
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To store the paste/Chutney for a long time, use a bit of extra Oil.
To roast the Dosa:
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Dosa tastes good if it is crunchy, so use Oil generously.
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Sprinkle Oil all over the Dosa, including the edges and in the centre, a bit generously to get that crunchiness.
WHEN TO ADD Eggs:
- Spread Eggs and Red Chilli Chutney evenly, when Dosa is half done, reduce the flame to medium and let it cook, till the Dosa turns crispy. If you add them in the end, Dosa gets burnt, Eggs and Chilli powder remain uncooked.
TO GET A CRUNCHY Dosa:
The Dosa batter should be thick in consistency and roasted with a generous quantity of Oil to get that crunchiness (like in the hotels). Dosa will be soft if the batter is loose.
HOW TO GRIND THE BATTER?
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To get a tasty Dosa, make sure you soak Urad dal (Black gram), Rice, Fenugreek for 4 hours and let it ferment for about 12-16 hours.
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Grind the ingredients in a Wet Grinder for a long time (to get that smooth texture), then in a regular Mixer grinder. If you are using a mixer grinder, then, grind the ingredients in small quantities.
Egg Dosa | Rayalaseema Special Karam Egg Dosa | How to make Perfect Egg Dosa - Recipe Video
Egg Dosa | Rayalaseema Special Karam Egg Dosa | How to make Perfect Egg Dosa
Prep Time 5 mins- Soaking Time 4 hrs
- Cook Time 20 mins
- Total Time 4 hrs 25 mins
Servings 20
Ingredients
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For Dosa batter
- 1 cup Urad Dal (Black Gram) (soaked for 4 hrs)
- 2.5 cup Rice (soaked for 4 hrs)
- 1 tsp Fenugreek seeds (soaked for 4 hrs)
- 1/2 cup Flattened Rice (Poha) (soaked for 4 hrs)
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Red Chilli Chutney
- 100 gm Red Chillies
- 50 gm Tamarind
- 15 Garlic
- Salt
- Water - For making the paste
- 75 ml Oil
- 1/2 tsp Mustard seeds
- 2 Sprigs Curry Leaves
- Water to mix in the Chutney
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For Dosa
- Oil – for roasting Dosa
- Salt – as per taste
- Eggs
- Red Chilli Chutney
Instructions
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Soak Rice, Black Gram and Fenugreek and grind them into a very smooth paste, and let the Batter ferment for about 12-16 hrs. (Follow the tips for perfect batter).
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Add required Salt and Water to the Batter fermented for 12 hours and set aside.
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Make a fine paste of Red Chillies, Salt, Tamarind, Garlic with adequate Salt and Water.
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Heat Oil in a pan, add Mustard Seeds, Curry Leaves, let them splutter, now add the above fine paste to this Oil, add very little water, cover it with a lid, mix the paste occasionally, and fry the mixture till the Oil floats on top.
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Remove it from the stove, allow it to cool. This can be stored for about 2 months in an air-tight container and refrigerated.
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Heat the Dosa Pan/Dosa griddle, spread the batter evenly, add 2.5 tbsp immediately on the Dosa edges and in the center and allow it to fry.
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As you see the center of the Dosa turning to a golden brown, spread Red Chilli Chutney and Eggs to it and allow it to fry for one minute. Now flip the Dosa on its side and fry it for another 30 seconds.
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Finally, serve this hot, tasty and crunchy “Egg Dosa”, which goes very well with either Peanut Chutney or Bengal Gram (Chana Dal Chutney).
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