Egg Dosa Recipe
Egg Dosa is a delicious protein rich wholesome meal which is an ideal dish especially for breakfast. Serve it with a spicy chutney and filter coffee for a wholesome breakfast.
Egg Dosa is a delicious protein rich wholesome meal which is an ideal dish especially for breakfast. Egg Dosa is nothing but a regular rice and lentil crepe topped and cooked with seasoned eggs in an omelette form or bulls eye form. This dosa can either be served with a chutney of your choice but if you are seasoning eggs with a good amount of spiciness, it can be eaten as it is.
A healthy and protein rich variation to the regular dosa, it also makes a great after school snack for your kids. You can use any left over dosa batter to make the egg dosa. Do try out this yummy fiber and protein rich wholesome meal for the breakfast and keep yourself active and healthy throughout the day.
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For the Dosa Batter
- 2 cups Rice
- 1/4 cup White Urad Dal (Split)
- 2 tablespoon Chana dal (Bengal Gram Dal)
- 1/2 tablespoon Methi Seeds (Fenugreek Seeds)
- 1 cup Instant Oats (Oatmeal)
- Salt , to taste
- Water , required for grinding
- 6 Whole Eggs
- 1/2 cup Onion , finely chopped
- 1/2 cup Coriander (Dhania) Leaves , finely chopped
- Green Chillies , chopped, as required
- Cooking oil , for drizzling
How to make Egg Dosa Recipe
To begin making Egg Dosa recipe wash and soak the rice for 5 to 6 hours.
Mix urad dal, chana dal, fenugreek seeds in a bowl. Clean and wash them properly.
Soak them in water for about 5 to 6 hours. After 5 to 6 hours, drain the water.
Grind the dal mixture by gradually adding little oats at a time to form a smooth paste. Transfer into a large bowl and keep aside.
Next grind the rice into a smooth batter with little water. Add the ground rice into the dal batter. Add salt to taste Stir well to combine.
The batter should be smooth and have thick pouring consistency.
Cover the dosa batter and keep it in a warm place for 10 to 12 hours to ferment.
After the fermentation, the batter will be foamy and it will rise to double of its original level.
In a large bowl, beat eggs along with onions, coriander leaves, green chillies, salt and pepper, keep it aside.
Now, heat a non-stick dosa pan. Take a ladle full of batter and pour it in the center of the pan. Quickly start spreading the batter from the center in continues circular motion to form a thin dosa.
Drizzle few drops of oil on the dosa and around the edges of the dosa. Spread small ladle full of beaten egg mixture evenly on the dosa. Allow it to cook for a few minutes.
Once the bottom of the dosa gets cooked and turns golden brown in colour, flip it over and cook on the other side for few seconds till the egg is cooked through. Flip it back again, roll out and take it off the pan and place the egg dosa on a serving plate.
Farrukh is microbiologist by qualification, a Naturopath and homemaker by choice. She is a Recipe Developer, Food Stylist and self-taught Food Photographer and blogs at "Cubes N Juliennes". The journey of food blogging so far has been passionate to the core of it. She puts her best effort in not only creating recipes but also capturing them in drool worthy shots which mesmerize you to drop your jaws. That quite justifies her belief in the axiom “You eat with your eyes first”. She keeps herself busy in cooking, styling, clicking and processing all day long. Farrukh’s blog “Cubes N Juliennes” has been awarded the prestigious award of “Best Recipe Blog” by the Food Blogger Association of India in 2013 and then a runner up award in 2014.