Dosa, a crispy thin crêpe filled whether served plain or with aloo masala is an enticing delicacy for any time of the day. This south-Indian dish is a versatile delicacy that is loved by everyone from kids to adults, alike. The popularity of the snack has now transcended boundaries, and it has become a much-beloved delight in other parts of the country and abroad.
Traditionally it is cooked on a hot skillet and served with sambar or chutney. The sheer popularity of this dish has made people experiment with it in numerous ways. For instance, stuffing it with bizarre fillings such as noodles, cheese, chocolate etc or giving it an eggetarian upgrade. To be fair, egg dosa is not a 'new' recipe per say, it has been around for a while and has been loved by a bevy of people.
Egg dosa, is also an excellent source of protein making it an ideal breakfast option for fitness enthusiasts.
So without further a do, here we bring you the stellar recipe of egg dosa which is not simply mouth-watering to eat but is also equally healthy. Make this weekend extra memorable with this scrumptious dosa.
Ingredients:
- 1 cup dosa batter
- 1 egg
- 1 small size onion, finely chopped
- 1 nos green chili, finely chopped
- ½ cup coriander leaves, finely chopped
- 1 tsp red chilli powder
- 1 tsp black pepper
- Salt to taste
- Oil
Preparations:
1. Grease the non-stick pan with oil and let it heat over medium flame heat. When the oil is hot enough, lower the flame.
2. Take a ladle of dosa batter and spread it gently. Do not make it super thin or it will stick to the pan. Let it cook for a couple of minutes.
3. Meanwhile, take a small bowl and add onion, green chillies, coriander leaves, red chilli powder, black pepper and salt. Mix them well.
4. Now directly pour the egg in the centre. Try to break the yolk and spread it evenly with the help of a spoon.
5. Add the small bowl of mixture into the pan. Spread the veggies gently.
6. Add oil around the dosa edges so it doesn’t stick to the pan.
7. Flip the dosa and let it cook until the egg is done.
8. When both the sides are crispy. Turn off the flame.
Your eggetarian dosa is ready. Eat them while they are hot and crispy.
