A easy and wholesome South Indian breakfast dish
Egg Dosa brings collectively two breakfast favorites in a single wonderful dish. Rising up, I watched my grandmother make the proper dosa, and including an egg takes it to an entire new degree. The crispy edges, the tender middle, and that good runny yolk create a breakfast expertise that’ll make you soar away from bed. It’s simpler to make than you would possibly assume, and the outcomes are simply wonderful.
In regards to the Recipe
This recipe places a protein-rich spin on the traditional South Indian dosa. The batter wants time to ferment, however the precise cooking is fast and easy. The egg provides richness and turns this from a facet dish into a whole meal. It’s good for each rookies and skilled cooks, and you may regulate the spices to match your style.
Why You’ll Love This Recipe
You’ll love how the egg creates a creamy center whereas the dosa stays crispy across the edges. It’s filling sufficient for breakfast however works nice for any meal. The recipe is forgiving – even when your first dosa isn’t good, it’ll nonetheless style nice. The most effective half? You may make further batter and retailer it within the fridge for fast meals all through the week.
Serving and Storing Strategies
Serves: 4-5 folks (8-10 dosas)
Complete time: 12-13 hours (together with fermentation)
Serve scorching with coconut chutney or sambar
Retailer leftover batter within the fridge for as much as 3 days
Finest eaten recent – doesn’t retailer nicely as soon as cooked
Egg Dosa
A easy and wholesome South Indian breakfast dish
Substances
- 1 cup Urad Dal
- 1 cup Parboiled Rice
- Eggs (1 for every dosa)
- 3/4 tsp Vendhayam (Fenugreek Seeds)
- Salt (as per style)
- Black Pepper Powder (as per style)
- Oil (as required)
Directions
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Soak the dal, rice and fenugreek seeds for 3 to 4 hours.
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Then grind to a semi-thick batter.
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Cowl and preserve apart to ferment for 8 hours.
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Add salt and blend nicely.
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Warmth a tawa over medium flame.
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Pour a ladleful of the batter and unfold evenly.
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Break one egg and unfold it a bit.
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Sprinkle salt and pepper powder on prime of the egg.
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Apply oil across the edges.
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Prepare dinner until the egg is about and the dosa is gentle golden brown.
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Serve scorching with chutney and sambar of alternative.
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Incessantly Requested Questions
Why isn’t my dosa getting crispy?
Be certain that your tawa is scorching sufficient earlier than pouring batter. Use medium warmth and unfold the batter thinly. Don’t rush so as to add the egg – let the dosa cook dinner for about 30 seconds first.
Can I make the batter with no grinder?
Whereas a moist grinder or blender is finest, you need to use store-bought dosa batter and add eggs. The feel is likely to be barely totally different, nevertheless it’ll nonetheless style good.
How do I do know when the batter has fermented sufficient?
The batter ought to double in dimension and scent barely bitter. In heat climate, 8 hours is sufficient. In chilly climate, it would want 10-12 hours.
