To begin making Egg Roast Masala Dosa - With Moong Dal Dosa Batter is first make the Moong Dal dosa batter. For this soak the dal and methi seeds together  in water along and the rice in another bowl for at least three hours.

Once soaked grind to a smooth thick batter. Add salt to it and let it ferment for 8 hours. 

The day you are ready to make the dosa, we will make the egg roast masala for the stuffing.

For the egg roast masala, first boil eggs in sufficient water. Follow Boiled Eggs Recipe. Once boiled, slice the eggs, sprinkle some red chilli powder and salt over the eggs and keep aside.

Next make the Egg Roast Masala

Heat oil in a pan over medium heat.  Once the oil is hot add mustard seeds, methi seeds, curry leaves and allow it to crackle.

Once they crackle, add the chillies, ginger, garlic and onions and saute until onions soften and turn golden brown.

Once the onions are soft add the tomatoes, garam masala, chilli powder, turmeric powder and coriander powder. Saute well and cook on medium flame till you get a nice mushy masala. Check the salt and spices and adjust according to taste.

Once done, turn the heat off and keep the masala aside. 

To make Egg Roast Masala Dosa - With Moong Dal Dosa Batter

Spread Moong Dal Dosa batter on a preheated dosa pan. Drizzle ghee and cook dosa for a minute until golden brown and crisp.

Flip on the other side for a few seconds and flip back again. 

Once the dosa turns a golden brown spread egg roast masala and place sliced eggs on one half of the dosa. Fold the other half of the dosa over.

Serve Egg Roast Masala Dosa - With Moong Dal Dosa Batter with Coconut Chutney and Bellada Coffee for a delicious weekend breakfast.