Egg Dosa

Method

1. 1

   Make dosa batter: Use well-fermented regular dosa batter. For egg dosa the batter should be the normal consistency.

2. 2

   Prepare egg mixture: Crack 1 egg per dosa into a bowl. Add a pinch of salt, pinch of pepper and a few drops of oil. Beat lightly — do not over-beat.

3. 3

   Heat tawa: Heat a flat tawa on medium heat.

4. 4

   Oil the tawa: Drizzle half tsp oil and spread.

5. 5

   Pour dosa batter: Pour a ladle of dosa batter and spread into a thin round.

6. 6

   Pour egg: Immediately pour the beaten egg directly onto the spread dosa. Spread the egg gently over the dosa surface with the back of a spoon.

7. 7

   Add oil: Drizzle half tsp oil around edges.

8. 8

   Cook covered: Cover with a lid and cook on medium heat 3-4 minutes until the egg is fully set and the base is golden.

9. 9

   Fold: Fold the dosa in half over the set egg.

10. 10

    Serve immediately: Egg dosa is best eaten fresh. Serve with tomato chutney or sambar.