Cuisine: Tamil Nadu
Category: Breakfast
Prep: 15 min
Cook: 20 min
Serves: 4
Difficulty: Medium
🍗 Non-Vegetarian
Tamil Nadu dosa variant — egg dosa made with egg-topped dosa.
Ingredients
- - 2 cups dosa batter
- - Oil or ghee for frying
- - Filling ingredients as required
- - tomato chutney to serve
- - Sambar to serve
Method
- Make dosa batter: Use well-fermented regular dosa batter. For egg dosa the batter should be the normal consistency.
- 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.
- Heat tawa: Heat a flat tawa on medium heat.
- Oil the tawa: Drizzle half tsp oil and spread.
- Pour dosa batter: Pour a ladle of dosa batter and spread into a thin round.
- 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.
- Add oil: Drizzle half tsp oil around edges.
- 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.
- Fold: Fold the dosa in half over the set egg.
- Serve immediately: Egg dosa is best eaten fresh. Serve with tomato chutney or sambar.