To make the egg dosa, regular dosa batter is used. You can also use restaurant style masala dosa batter. If you follow the food combining rules then you can just use any other dosa batter like instant jowar or oats or poha dosa batter that has no dal/lentils or curd in it. I have used a batter that has just rice and poha in it. Will share the recipe shortly.
How to make egg dosa
- Get the ingredients ready. Batter, 1 egg and few chopped onions, grated carrots (optional), green chili and coriander leaves. If you like to make the street style egg dosa, you will also need some chunky curry /gravy.
- Grease a tawa and heat it. Pour one full laddle of batter and spread it. Do not make a very thin dosa. I prefer to keep the edges thick to prevent the egg flowing out of the dosa. Cook until the batter slightly gets cooked. You can smear 1 tbsp thick curry , chutney or sauce if you have.
- Pour the egg in the center.
- Break the yolk with a spoon and spread it evenly around the dosa.
- Add veggies.
- Add oil around the edges. If using curry, add a tbsp of it and spread it over gently.
- Flip it and press with a wooden spoon. Cook until the egg has done well. The color of your dosa depends on the ratio used for making the batter. As i mentioned mine has no dal in it, so it looks white.
- Cook it until the dosa turns crispy. Serve hot with a chutney. It tastes good even without a side. You may like to check these Dosa recipes,Neer dosaAdai dosaInstant wheat dosa
Egg dosa recipe
