Close Window Print

Egg Dosa | Rayalaseema Special Karam Egg Dosa | How to make Perfect Egg Dosa

Breakfast Recipes | nonvegetarian|eggetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Servings 20

Ingredients

  • 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)
  • 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
  • For Dosa
  • Oil – for roasting Dosa
  • Salt – as per taste
  • Eggs
  • Red Chilli Chutney

Instructions

  1. 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).
  2. Add required Salt and Water to the Batter fermented for 12 hours and set aside.
  3. Make a fine paste of Red Chillies, Salt, Tamarind, Garlic with adequate Salt and Water.
  4. 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.
  5. Remove it from the stove, allow it to cool. This can be stored for about 2 months in an air-tight container and refrigerated.
  6. 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.
  7. 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.
  8. Finally, serve this hot, tasty and crunchy “Egg Dosa”, which goes very well with either Peanut Chutney or Bengal Gram (Chana Dal Chutney).