In our house, dosa is a favorite breakfast, be it any kind of Dosa. Plain and 'baby' dosa as my baby son calls it are his favorite!... He can eat those anytime. Tho I make idlis also very frequently, we like crispy dosas...:))
For this reason, I keep trying to make different types of dosa and am trying to make them healthier. I am trying out oats dosas and also brown rice instead of white rice. I know it doesn't make it totally healthy but surely some kind of healthy!
Egg dosa I came to know from my husband after my marriage. He used to eat it while he was studying in Tirupati. So from time to time he requests 'EGG DOSA' for breakfast. Well he got EGG DOSA as breakfast all last week. He says that they used to serve it with spicy tomato chutney.
This might not be the traditional way how they used to make it, but this is how we make it at home. I used spicy dhaniyala podi on top, but you can surely use any other podi you have. You can add the onions, green chillies, coriander into the egg mix if you wish but if you like crunchy onion, try it like this. You can surely go ahead and try any other veggies and cheese too it you wish!
This makes for a good healthy breakfast or even mid-day tiffin. I love it for light lunch or dinner too.
Basic Dosa Batter: (the way I make it)
1 cup urad daal
4 cups rice
1 tbsp methi seeds, menthulu, fenugreek seeds (optional)
Soak 6-8 hours or overnight. Grind into smooth batter and let it ferment for about 8-10 hours or overnight.
If you stay in a cold place like me, it might take even longer. I keep mine in the oven with the oven light on for warmth. Even if this doesn't work, pre-heat the oven to 200 degrees and turn it off. Place the batter in the oven for fermenting.
TAKE care as to which kind of utensil you put the batter in for fermenting in the hot oven, So that it doesn't melt in the oven!!! Always remember to turn it off.
After fermenting, Mix with water to bring to dosa batter consistency, not too thick or thin. Add required salt. Make dosas on hot tava or pan with some oil or ghee.
1 to 1 1/2 laddle of basic dosa batter
1 egg, beaten with salt, turmeric and chilli powder (a pinch of all)
few drops of oil
few chopped onion pieces
1 green chilli chopped
few coriander leaves chopped
1 tsp of idli karam podi, You can use any podi you wish and have...I use dhaniyala karam podi, Coriander seeds powder which I also use with plain idlis or dosas.
Beat the egg with a pinch of salt, turmeric and chilli powder.
Add the dosa batter to the hot tawa with a laddle. Spread it out thin like a dosa.
Add a few drops of oil to the dosa.
Spread the beaten egg to the dosa like in the picture. Add a few more drops of oil to the egg.
When the dosa is brown on one side, flip over only for a 10-20 seconds.
Flip over again. Sprinkle the dhaniyala karam podi all over the dosa.
Sprinkle the onions, green chillies and coriander leaves over the dosa.
Slowly slide the dosa into a plate.
Serve hot with any spicy chutney like tomato chutney or red bell pepper chutney.
Sending this to Akila's DNSW 'E' event