There are many versions of egg dosa and I make the simple "egg on dosa" version very often. That's the one you get in the hotels and I assume that's the kind people make at homes too. Here is another version where the eggs are beaten along with the dosa batter and then spread to make dosas. This one's my dad's recipe the one he used to prepare for me when I was a kid. It was the plain kind without any extra ingredients like the spice powders or onions and as a kid I loved it that way. He would beat up eggs with batter and make instant tasty mutta dosas just for me :) After growing up I relish the same kind of dosas, but with a little twist. A little change, a little masala, adds scrumptiousness to this dosa; so here I have added some spice powders, chopped coriander leaves and onions which will take it to the next level. (Still dad's dosa cannot be beaten as it was always made with love) Turmeric powder gives the dosa a nice yellow color that will make it look elegant and appetizing, you can use lemon yellow food color optionally, I prefer the former as it is a healthier option. You can feed this kind to fussy kids who hate to eat eggs; here eggs wouldn't be visible and they won't know what's in the dosa unless they watch you while preparing them. This dosa goes best with tomato chutney and coconut thogayal. Try it out for your breakfast or dinner and do let me know your feedbacks :)
INGREDIENTSMakes 3 dosas
Total Preparation Time - 7 to 10 minutes
- Dosa Batter - 2 ladlefuls (approximately 100 ml)
- Eggs - 2
- Onion - 2
- Chopped coriander leaves - 2 tablespoons
- Curry leaves - Few
- Pepper powder - 1/4 tsp (or crushed pepper corns 1/2 tsp)
- Cumin seeds - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Salt - As needed
- Oil - As needed
You can also add red chilli powder instead of pepper powder.
- Take a bowl and add all the ingredients except oil. Stir well using a ladle or whisk.
- Now place a dosa pan on flame. After it heats up brush with some oil then pour a ladleful of batter and spread in circular motion as you'd do for making dosas. (you can also cut an onion into half and rub it over the pan before spreading the batter; this way you can reduce the amount of oil, also your dosas will not stick to the pan)
- Drizzle some oil on the sides of the dosa. Flip and cook until the dosa gets slightly browned and cooked.
- Remove from pan and serve hot with chutneys.
TIP: You can make it spicy by adding chopped green chillies and crushed peppercorns if you wish.
Egg Dosas are now ready!! Serve with chutneys of your choice!! I find tomato chutney to be its perfect pair.!