Spicy egg dosa
A delicious variation to regular dosas, the egg dosa is a delicious and a wholesome breakfast recipe. Pair it with chutneys and a cup of filter coffee for a yummy breakfast/brunch
Equipment
- Tawa (Indian skillet) or any skillet
Ingredients
- 2 cups dosa batter
- 4 eggs
- ½ cup onions finely chopped
- ¼ cup coriander leaves finely chopped
- 2-3 fresh chilis finely chopped
- 2-3 tbsp meerkut/chili powder
- 4-5 tbsp oil
- salt to taste
Instructions
- Beat an egg with some salt and set aside
- Heat the skillet, sprinkle some water over and lower the flame. Wipe the water off and place a ladle full of the dosa batter in the centre. Moving from the centre, spread it in circular motion, outwards
- Let it cook over medium heat for a minute and then pour over the beaten egg. Gently spread it on the dosa using a spatula. Sprinkle a teaspoon of the chili powder, some onions, chilis and coriander leaves
- Cook for 3-4 minutes. Pour a tablespoon of oil around the dosa and also in the centre of it. Insert your spatula under it and flip the dosa. Press it down on the skillet and cook for another minute and remove from heat. Follow the same process for the remaining batter and eggs
- Serve your egg dosas fresh off the skillet with chutney and a cup of coffee for a yummy, fulfilling breakfast/brunch. Enjoy!
Notes
- You can add capsicum and tomatoes as well along with the onions
- When making for children, leave out the chili/chili powder. You can also grate in some cheese when making it for them
- The dosas can be served with ketchup too
- 1 cup = 250 millilgrams
- tbsp - tablespoon
- tsp - teaspoon