Egg dosa is one of my most favorite dishes, and my son is starting to become a fan of it in recent times.
Anyone with basic math skills can easily make the best egg dosas at home. If this claim surprises you, please read the recipe instructions.
Egg dosa can be best enjoyed with variety of side dishes – sambar, chicken/ mutton/ fish/ veggie curry, or any chutney. Egg dosa is typically served with plain chicken salna curry on small roadside eateries and this combination is popular with the masses too. Cold pressed sesame oil and freshly crushed black pepper do wonders to this dish.
There are many ways to making the egg dosa. I have covered the basic version here in today’s blog, please read the Notes section for other interesting variations and tips.
Egg Dosa
A very delicious and satisfying dish that can be made in a few mins with dosa batter and eggs, and enjoyed with plethora of curries or chutneys.
Ingredients
- 1 Egg
- Dosa batter
- Black pepper freshly crushed
- Sesame oil cold pressed
Instructions
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In a cup, beat (very well) one egg with a pinch of salt.
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Pour dosa batter on a hot dosa tawa and spread it to a thin consistency.
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Pour (spread) the beaten egg over the dosa pan. You can also lift and gently tilt & rotate the dosa pan (if it is not heavy) so that the beaten egg spreads uniformly across the whole dosa.
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Apply sesame oil around the edges and in the middle.
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Apply freshly crushed black pepper on top of the dosa and let it cook for a few mins until the dosa has correctly browned at the bottom.
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By gently lifting the dosa on one end, inspect if the dosa has browned correctly. After making sure the dosa is correctly browned, be ready to do 3 things in quick succession: 1) Flip the dosa 2) Apply your math skill and count slowly (you can say it loud or in your mind) – "One, two, three!" 3) Flip the dosa and count slowly again – "One, two, three!". I forewarn you, if you try to act smart and try to count more than 3, the egg layer in the dosa may be overcooked. Perfectly cooked egg dosas should have a crispier finish on the outside and correctly cooked egg layer (not too hard not too soft) on the inside. Restaurants have bigger dosa pans and cook in high heat and most of the times they do not flip the dosas and they cook on one side only.
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Fold the dosa (for presentation purposes, fold it unevenly so that you can see some of the inside portion too…). Serve hot with a side dish of your choice.
Recipe Notes
- Sesame oil and freshly crushed black pepper add wonders to this dish.
- When beating the egg, you can also add chopped onion, green chilies, tomatoes etc.
- Some plain curry sauce, cooked boneless meats or keemas can also be added along with the beaten egg.
- One of my aunt mixes the egg directly with the dosa batter and makes the egg dosas.
- You can also directly break the egg on top of the dosa and spread it over too.
Hello, my name is Senthil. I am a passionate food blogger from Houston, Texas. This is my online kitchen, and I will be cooking delicious recipes for you, provide kitchen tips that I have learned over the years, and share personal stories and fond memories around food. Keep checking out for new stuff!
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