Egg dosa is a well-known South Indian dish where the traditional dosa is served with eggs and other spices. It is prepared with very less efforts and is an excellent meal or snack.
I prepare this egg dosa for my kids, as they enjoy eating dosa with egg. It is a quick fix breakfast that can be made for school going kids. They can just roll it and have it within 5 minutes. It doesn’t need any sidedish. They will not only enjoy the taste but it also keeps them full for long durations.
Egg Dosai or Muttai Dosai is made by street side thalluvandi shops and small mess run specially for bachelors. College students and working youngsters enjoy eating this for dinner hot from the pan. In fact egg dosa made by these small shops are more popular than the ones made by big restaurants.
Usually egg dosa is prepared using the same batter that is used for making dosa and idli. The only difference between this egg dosa and normal dosa is the addition of egg, salt and pepper (optional) in the egg dosa. I have just shared the recipe of how I prepare my dosa batter below. You can use your own dosa batter and prepare this. Lets see how to prepare this egg dosa.
About This Recipe
Egg dosa also known as mutta dosa , is a the most popular street food in South India, especially in the states that is Kerala along with Tamil Nadu.
It’s basically the traditional dosa, topped with eggs and other spices. There are many variations of this dish, but this one that I am sharing this time is how I cook it at home.
The dish is great as a morning breakfast, or as an after-dinner snack with an accompanying chutney. I love eating this with gun powder as well as some South Indian podi like idli podi or karuvepillai podi.
Egg dosa is easy to make and is ready in only 5 minutes with basic ingredients. It’s gluten-free and rich in protein, too.
Dosa Idli Baking Mix – Make your own batter or buy a package at the Indian food store. It is available within the fridge section.
Eggs – Make sure to use fresh eggs to get the best flavor.
Oil – You can use any oil from your vegetable to cook eggs dosa. It is also possible to make use of Ghee (clarified butter) instead of oil.
The Gun Powder – Idli podi or gun powder is a fascinating element to this dosa. It provides a variety of flavor. You can make use of any of the pods you like to enhance the flavor that this dish. I’ve used my own homemade Idli podi but you can also try the karivepaku podi or any other podi readily available.
Other – We’ll also include green chili peppers, onions along with cilantro, salt, and. Onions provide a pleasant bite to this dosa mutta, green chili peppers provide the needed spiciness, and cilantro adds a nice freshness. Sprinkle salt on top to taste.
How To Make Egg Dosa
Begin by making the ingredients. Chop the onions and green chili peppers and cilantro. Set the ingredients aside.
Make a dosa tawa, or a non-stick skillet over high temperatures. Once the tawa has reached a temperature of lower the heat to a low level and then splash the tawa with some water. Water will dance across the hot surface of the tawa. Clean the rest of the water off with a kithen towel.
Add 2 ladles full (2-3 tablespoons) of batter for dosa to the middle of the pan. Spread it out using the back of the ladle, to make an even dosa.
The heat should be raised to medium-high. Sprinkle a teaspoons of oil onto the sides, and then on top on the top of dosaTop
Break the egg into the middle and break it with the spoon. Spread the egg on the dosa.
Sprinkle 2 tablespoons chopped onion 1 teaspoon green chilies chopped along with 1 teaspoon chopped fresh cilantro over the top of each other and gently press down with the help of an elongated spatula.
Sprinkle salt according to your preference and sprinkle 1 teaspoon of idli podi on top.
When the dosa has brown from the top (1-2 minutes) then flip it over using an elongated spatula, and cook in the reverse side, for another one minute.
Flip the flip once more and fold it into half.
Serve hot and hot with any dosa-chutney or curry. When you are ready to make the next dosa, cook the tawa to high for a second time. Pour water over it, lower the temperature and wash the remainder of the water before placing the batter.
Frequently Asked Questions
Do we need to add vegetables to the egg dosa?
Absolutely! You can also add vegetables like small-sized bell peppers and mushrooms broccoli, carrots, etc.
How can I make an extra hot egg dosas?
For a more spicy version you can add additional green chili peppers or rub the egg dosa with hot red chutney prior to pouring eggs.
What can you use instead of idli Podi?
You can leave out idli Podi completely , or substitute any other flavoring podi to get an extra flavor. As I mentioned above you can drizzle it with a red spicy chutney or sprinkle the spice mix (hot hot paprika) onto it. A street-side stall pours hot curry over the egg dosa and then breaks eggs over it.
Egg dosas are best eaten hot, straight from the tawa, with freshly-made coconut Chutney or any curry that is spicy like salna.
A few chutneys that you can try to accompany this dosa are onion tomato Chutney, Maharashtrian coconut garlic Chutney, raw tomato green chili chutney along with peanut coriander Chutney.
I would suggest that you cook the dosa mutta fresh because it is delicious only when it is served straight from the tawa. Make dosa batter and store it in the refrigerator for 5 to seven days, so that it can come in handy anytime you wish to make breakfast.
It is also possible to make idli podi , and keep it in the refrigerator. It will last in an airtight container around one month.
Egg Dosa Recipe
Preparation Time: 5 minutes
Cooking Time: 5 minutes
The Total Time Taken: 10 Minutes
Serves: 1 Person at a time
2-3 tablespoons dosa batter
2 tablespoons vegetable oil
1 large egg
2 Tablespoons of chopped onion
1 tablespoon chopped green chili peppers
1 teaspoon cut cilantro (coriander)
1/4 teaspoon salt
1 teaspoon of idli podi
Make a dosa tawa, or a non-stick griddle on high temperatures. When the tawa is heated lower the heat to a low level and then splash the tawa with water. Water will dance across the hot surface of the tawa. Clean the rest of the water using an kitchen towel. Add 2 ladles full (2-3 tablespoons) of dosa batter into at the bottom of the skillet, and place it on top by using the back of the ladle, creating an even dosa.
Turn the heat up to medium-high. Sprinkle oil on the sides as well as on the over the top.
Break the egg into the center , then break the yolk with the spoon. Spread the egg on the dosa.
Sprinkle green chili peppers and cilantro over the top of the salad and gently press with the flat side of a spatula. Sprinkle salt and idliPodi on the top.
When the dosa has brown from the top (1-2 minutes) then flip it over using a flat spatula . Cook in the reverse side, for another min.
Flip the flip once more and fold in half.
Serve hot, with any dosa chutney or curry. When you are ready to make the next dosa the tawa to high temperature yet again. Splatter water, decrease the temperature, then wipe off the remaining water before making the dosa. Pour in the batter.
A few people only add eggs to their dosa, but not other ingredients, like cilantro, onions, or cilantro. It is possible to try it.
Mix finely chopped vegetables such as bell peppers, carrots, mushrooms and the ingredients mentioned above for an interesting taste.
It is possible to coat the dosa with the spicy chutney made of coconut or a hot curry prior to pouring in eggs.
Calories: 146kcal | Fat: 12g | Carbohydrates: 3g | Sodium: 678mg | Iron: 0.8mg | Protein: 6g | Saturated Fat: 7g | Cholesterol: 163mg | Calcium: 25mg | Potassium: 60mg | Vitamin A: 240IU | Sugar: 1g | Vitamin C: 2.6mg