Egg Dosa or Egg Rice Crepes

Dosa stuffed with egg masala, certainly a vegetarian delicacy…

Dosa is one of the popular breakfast dishes in South India. Making dosa batter is quite a breeze, you just have to soak urad dal and rice (1:2 ratio) and grind it to a thick batter. After it has fermented by keeping the batter overnight, you could start making dosas just like you make crepes. The batter can be stored in the refrigerator for a week or so. Usually, dosa which looks like a crepe is served with sambar or chutney. Yet another common way of serving dosa is by spreading potato masala over it and folding it, now this is called Masala dosa.

After a long time I made dosa a few weeks ago. I didn’t want to serve it with sambar, chutney nor as masala dosa. Instead, I served as egg dosa by spreading egg masala over the dosa and folded it. It was different and tasted great.

Egg Dosa

Recipe for making Dosa

Egg Masala

Ingredients

• Oil- 1 tbsp
• Cumin seeds- 1 tsp
• Dry red whole chili- 2
• Curry leaves- 1 sprig (optional)
• Onion, chopped very small- 2
• Green pepper, chopped very small- 2
• Tomatoes, chopped small-2
• Chili powder- 1 tsp
• Coriander powder- 1 1/2 tsp
• Tomato ketchup- 3 tbsp
• Eggs, beaten- 2
• Cilantro, chopped- 2 handful
• Salt- to taste

Instruction

1. Place a wok or non-stick pan over medium heat.
2. Add oil, let it turn hot.
3. Add cumin seeds, dry red chili and curry leaves, saute for a second.
4. Add onion and little salt, saute till onions turn translucent.
5. Add green pepper, cook for a few minutes till it turns tender.
6. Now, add tomatoes and cook till it gets mashed up.
7. Add chili powder and coriander powder, combine well.
8. Whisk 2 eggs in a bowl.
9. Add the beaten eggs to the veggies, scramble the eggs and cook the eggs.
10. Add tomato ketchup, combine well and cook for a few minutes.
11. Garnish with cilantro.
12. Taste and add salt if needed.

How to spread on Dosa:

1. Spread the dosa batter on the tawa or non-stick pan, let it cook.
2. Spread the egg masala evenly over the dosa, let cook for a few seconds.
3. Turn the heat to low.
4. Fold the dosa over and flip to the other side, cook for a minute.
5. Serve warm along with raita or yogurt.

Egg Dosa or Egg Rice Crepes

 

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Ingredients

• Oil- 1 tbsp
• Cumin seeds- 1 tsp
• Dry red whole chili- 2
• Curry leaves- 1 sprig (optional)
• Onion, chopped very small- 2
• Green pepper, chopped very small- 2
• Tomatoes, chopped small-2
• Chili powder- 1 tsp
• Coriander powder- 1½ tsp
• Tomato ketchup- 3 tbsp
• Eggs, beaten- 2
• Cilantro, chopped- 2 handful
• Salt- to taste

Instructions

1. Place a wok or non-stick pan over medium heat.
2. Add oil, let it turn hot.
3. Add cumin seeds, dry red chili and curry leaves, saute for a second.
4. Add onion and little salt, saute till onions turn translucent.
5. Add green pepper, cook for a few minutes till it turns tender.
6. Now, add tomatoes and cook till it gets mashed up.
7. Add chili powder and coriander powder, combine well.
8. Whisk 2 eggs in a bowl.
9. Add the beaten eggs to the veggies, scramble the eggs and cook the eggs.
10. Add tomato ketchup, combine well and cook for a few minutes.
11. Garnish with cilantro.
12. Taste and add salt if needed.

How to spread on Dosa

1. Spread the dosa batter on the tawa or non-stick pan, let it cook.
2. Spread the egg masala evenly over the dosa, let cook for a few seconds.
3. Turn the heat to low.
4. Fold the dosa over and flip to the other side, cook for a minute.
5. Serve warm along with raita or yogurt.

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