Egg Dosa

Egg Dosa features South Indian popular breakfast staple – dosa with a topping of egg, a spicy chutney and veggies. It is an easy, crispy, delicious and filling breakfast or a meal option. This Egg Dosa is a complete protein-packed meal in itself and you won’t need any sides. In this post I share the recipe to make it with premade, fermented and ready to use dosa batter.

However if you do not have it you may use store bought batter or make it from scratch using my Dosa recipe. If you want to cut down rice in your diet, you may also make the batter from this Jowar dosa or Millet dosa posts. You can use any dosa batter for this.

About Egg Dosa

Egg Dosa also known as Muttai Dosa, is a super popular street food originated on the streets of Tamil Nadu. But now it is popular across South India. You will find the street vendors making these hot, all day long. To begin with a fermented batter is spread on a hot griddle to make a plain dosa. Over this an egg is broken and spread all over the dosa.

Variations exist, you can add a spicy chutney, spicy podi, thick curry or a sauce to flavor the egg. It is finished with a topping of onions, chilies, coriander leaves. Egg Dosa is cooked with a generous amount of oil or butter on both the sides and served hot. At home we prefer not to add any wet ingredient along with the egg as it leaves an undercooked smell. Instead we serve them with a chutney.

However I am also sharing the step in the recipe but do note that people have different preferences and do what goes well for you. For the spicy chutney, you may use this spicy red garlic chutney, onion chutney or schezwan sauce. If you are making for kids, my advice is to leave out the chutney part and simply add some idli podi or curry leaves powder.

These Egg Dosas are best served hot and please don’t make them ahead or store because they don’t really taste good when they cool down. Also avoid packing these in the school and office box for lunch.

Photo Guide

Step by step Photo Instructions

1. Get the ingredients ready. You need batter close to room temperature (cold is alright), 1 egg per dosa and few chopped onions, grated carrots (optional), green chili and coriander leaves. If you like to make the street style egg dosa, you will also need some chunky curry/ chutney/ sauce /gravy.

2. Grease a tawa and heat it on a medium flame until hot enough. Pour one full ladle of batter in the center and spread it. Do not make a very thin dosa. I prefer to keep the edges thick to prevent the egg flowing out of the dosa. Cook until the batter gets cooked for about 2 mins. Add a tbsp of thick curry, chutney or sauce as per your preference to the center of the dosa. I do not use.

3. Pour the egg in the center . I prefer to break the egg to a bowl first to make sure no shells fall into it.

4. Break the yolk with a spoon and spread it evenly around the dosa.

5. Add veggies.

6. Pour 1 teaspoon oil around the edges and another spoon all over the toppings. Use generous amount of oil to cook the egg else it won’t smell good.

7. When the base is firm, turn it to the other side and press down with a wooden spatula. Cook on a medium heat until the egg is fully cooked through. Avoid cooking on low heat, egg turns harder. Cooking on very high heat only burns the eggs without cooking well.

8. Turn it to the other side and cook it until the dosa turns crispy.

Serve Egg Dosa hot with or without a chutney.

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