{"id":10243,"date":"2012-02-01T22:59:18","date_gmt":"2012-02-02T03:59:18","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=10243"},"modified":"2015-02-09T19:40:24","modified_gmt":"2015-02-10T00:40:24","slug":"egg-dosa-or-egg-rice-crepes","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/egg-dosa-or-egg-rice-crepes\/","title":{"rendered":"Egg Dosa or Egg Rice Crepes"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-10245 size-full\" title=\"Egg-Dosa\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/egg-dosa.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/egg-dosa.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/egg-dosa-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Dosa stuffed with egg masala, certainly a vegetarian delicacy&#8230;<\/p>\n<p>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 <a href=\"http:\/\/www.thasneen.com\/cooking\/lentil-and-mixed-veggie-curry-or-sambar-south-indian-curry\/\" target=\"_blank\">sambar<\/a> 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.<\/p>\n<p>After a long time I made dosa a few weeks ago. I didn&#8217;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.<\/p>\n<p><strong>Egg Dosa<\/strong><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10246\" title=\"Egg Dosa\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/Egg-Dosa1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/Egg-Dosa1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/Egg-Dosa1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/Egg-Dosa1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/strong><\/p>\n<p><strong><a href=\"http:\/\/www.thasneen.com\/cooking\/tomato-dosa\/\" target=\"_blank\">Recipe for making Dosa<\/a><\/strong><\/p>\n<p><strong>Egg Masala<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Oil- 1 tbsp<\/li>\n<li>Cumin seeds- 1 tsp<\/li>\n<li>Dry red whole chili- 2<\/li>\n<li>Curry leaves- 1 sprig (optional)<\/li>\n<li>Onion, chopped very small- 2<\/li>\n<li>Green pepper, chopped very small- 2<\/li>\n<li>Tomatoes, chopped small-2<\/li>\n<li>Chili powder- 1 tsp<\/li>\n<li>Coriander powder- 1 1\/2 tsp<\/li>\n<li>Tomato ketchup- 3 tbsp<\/li>\n<li>Eggs, beaten- 2<\/li>\n<li>Cilantro, chopped- 2 handful<\/li>\n<li>Salt- to taste<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ol>\n<li>Place a wok or non-stick pan over medium heat.<\/li>\n<li>Add oil, let it turn hot.<\/li>\n<li>Add cumin seeds, dry red chili and curry leaves, saute for a second.<\/li>\n<li>Add onion and little salt, saute till onions turn translucent.<\/li>\n<li>Add green pepper, cook for a few minutes till it turns tender.<\/li>\n<li>Now, add tomatoes and cook till it gets mashed up.<\/li>\n<li>Add chili powder and coriander powder, combine well.<\/li>\n<li>Whisk 2 eggs in a bowl.<\/li>\n<li>Add the beaten eggs to the veggies, scramble the eggs and cook the eggs.<\/li>\n<li>Add tomato ketchup, combine well and cook for a few minutes.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10247\" title=\"making egg masala\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/making-egg-masala.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/making-egg-masala.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/making-egg-masala-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/making-egg-masala-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Garnish with cilantro.<\/li>\n<li>Taste and add salt if needed.<\/li>\n<\/ol>\n<p><strong>How to spread on Dosa:<\/strong><\/p>\n<ol>\n<li>Spread the dosa batter on the tawa or non-stick pan, let it cook.<\/li>\n<li>Spread the egg masala evenly over the dosa, let cook for a few seconds.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10248\" title=\"making-egg-dosa\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/making-egg-dosa.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/making-egg-dosa.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/making-egg-dosa-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/making-egg-dosa-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Turn the heat to low.<\/li>\n<li>Fold the dosa over and flip to the other side, cook for a minute.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10249\" title=\"making egg dosa\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/making-egg-dosa1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/making-egg-dosa1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/making-egg-dosa1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/making-egg-dosa1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Serve warm along with raita or yogurt.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/Egg-Dosa.jpg\" \/>\n<div class=\"item ERName\">Egg Dosa or Egg Rice Crepes<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Cumin seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Dry red whole chili- 2<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig (optional)<\/li>\n<li class=\"ingredient\">Onion, chopped very small- 2<\/li>\n<li class=\"ingredient\">Green pepper, chopped very small- 2<\/li>\n<li class=\"ingredient\">Tomatoes, chopped small-2<\/li>\n<li class=\"ingredient\">Chili powder- 1 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Tomato ketchup- 3 tbsp<\/li>\n<li class=\"ingredient\">Eggs, beaten- 2<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 2 handful<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Place a wok or non-stick pan over medium heat.<\/li>\n<li class=\"instruction\">Add oil, let it turn hot.<\/li>\n<li class=\"instruction\">Add cumin seeds, dry red chili and curry leaves, saute for a second.<\/li>\n<li class=\"instruction\">Add onion and little salt, saute till onions turn translucent.<\/li>\n<li class=\"instruction\">Add green pepper, cook for a few minutes till it turns tender.<\/li>\n<li class=\"instruction\">Now, add tomatoes and cook till it gets mashed up.<\/li>\n<li class=\"instruction\">Add chili powder and coriander powder, combine well.<\/li>\n<li class=\"instruction\">Whisk 2 eggs in a bowl.<\/li>\n<li class=\"instruction\">Add the beaten eggs to the veggies, scramble the eggs and cook the eggs.<\/li>\n<li class=\"instruction\">Add tomato ketchup, combine well and cook for a few minutes.<\/li>\n<li class=\"instruction\">Garnish with cilantro.<\/li>\n<li class=\"instruction\">Taste and add salt if needed.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]How to spread on Dosa[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Spread the dosa batter on the tawa or non-stick pan, let it cook.<\/li>\n<li class=\"instruction\">Spread the egg masala evenly over the dosa, let cook for a few seconds.<\/li>\n<li class=\"instruction\">Turn the heat to low.<\/li>\n<li class=\"instruction\">Fold the dosa over and flip to the other side, cook for a minute.<\/li>\n<li class=\"instruction\">Serve warm along with raita or yogurt.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1682<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Dosa stuffed with egg masala, certainly a vegetarian delicacy&#8230; 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 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":10245,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87,580,26,27,22,800,91,81,18],"tags":[],"class_list":["post-10243","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-egg-dishes","category-eggs","category-indian-cuisine","category-kerala-cuisine","category-kerala-breakfast-dishes","category-main-dish-for-lunch-or-dinner","category-rice-dishes","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/10243","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=10243"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/10243\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/10245"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=10243"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=10243"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=10243"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}