Monday, September 12, 2011

Egg Dosa

I always thought an egg dosa was an omelette.  Besides I love my dosa and my omelette and would never have thought of combining the two, until I read this article in The Hindu. Here the author describes the egg dosa as one with a golden underside, ever so slightly spongy.... hard to tell where the egg ended and the dosa began… a Krispy Kreme union… I was intrigued enough to give it a try.  

The result - an interesting combination for sure.  It neither tasted like the dosa nor did it taste like a fried egg.. it had a taste of its own.  
Dosa batter ( 1 portion of rice, 1/2 urad dal - soak 5 hours, grind and ferment overnight)
One egg
Salt to taste
Ghee or butter - 1 tsp (optional)

Take a pan. Preferably the non stick variety.
Keep it on a low fire
Spread the dosa batter
Break an egg in a katori and beat it with a little salt.  ( alternatively, you could break it on the pan right onto to the batter)
Pour over the dosa - lightly spread it 
Add some crushed pepper
As the dosa sets, the egg too will begin to coagulate

You can add the butter of ghee here to give it a rich taste.
When it is almost done, just turn it over for a few seconds and then remove from the pan onto a plate
Have it with sauce.  I had it plain.  Some  say it is delicious with  tomato or onion chutney.

Will I make it again?  I might. I might chop onions, green chilies, coriander and then spread that on the dosa batter. I also read of someone who has mixed the egg in the batter and made crepes with it.  So many possibilities.  Interesting!!!


  1. Just mouthwatering...looks so easy to prepare and delicious.


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