Egg Dosa Recipe- Spicy Masala Egg & South Indian Dosa

Last Updated on 2 months by Neha Deshmukh

Egg Dosa Recipe – Spicy Masala Egg & South Indian Dosa

Hello friends! If you’re anything like me, you love a good dosa. But sometimes, you want to switch things up a bit, right? This Egg Dosa recipe is exactly that – a delicious, spicy twist on a classic South Indian breakfast. I first made this when I was craving something a little extra with my morning dosa, and it quickly became a family favorite. It’s surprisingly easy to make, and the combination of the crispy dosa with the flavorful egg masala is just… chef’s kiss. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average dosa. We’re taking the light, airy crepe and filling it with a wonderfully spiced egg masala. It’s a fantastic way to add protein to your breakfast or brunch. Plus, the little bit of heat from the green chilies and red chili powder really wakes you up! It’s a perfect balance of comfort food and exciting flavors.

Ingredients

Here’s what you’ll need to make these delightful Egg Dosas:

• 1 tablespoon Indian Sesame Oil
• ½ teaspoon fennel seeds
• ½ teaspoon cumin seeds
• 3 cloves garlic, minced
• 1 tablespoon curry leaves, finely chopped
• ½ cup onion, finely chopped
• ½ teaspoon salt
• ½ cup tomatoes, finely chopped
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• ½ teaspoon red chili powder
• ½ teaspoon coriander powder
• ¼ teaspoon black pepper powder
• 2-3 green chilies, finely chopped
• 2 tablespoons coriander leaves, finely chopped
• 2 boiled eggs, peeled and coarsely chopped
• 2 raw eggs
• 3 cups idli-dosai batter
• Indian sesame oil (for cooking), as needed
• 1 teaspoon black pepper powder (for finishing)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Indian Sesame Oil: This is the oil for South Indian cooking. It has a nutty aroma and flavor that really elevates the dish. If you can’t find it, you can substitute with vegetable oil, but the flavor won’t be quite the same.
• Fennel Seeds: These add a lovely subtle sweetness and anise-like flavor. Don’t skip them! They really complement the other spices.
• Curry Leaves: Fresh curry leaves are a must! They have a unique citrusy aroma that’s essential for authentic South Indian flavor. You can find them at most Indian grocery stores.
• Idli-Dosai Batter: You can make this from scratch (it takes some planning!), or you can buy it pre-made. I often buy mine from the store to save time. There are regional variations in batter consistency – some are thicker, some thinner. Adjust the water content if needed to get a pourable consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tablespoon of Indian sesame oil in a pan over medium heat. Add the cumin seeds and fennel seeds. Let them sizzle for a few seconds until fragrant.
2. Now, add the minced garlic and chopped curry leaves. Sauté until the garlic is golden brown and the curry leaves are crispy.
3. Add the finely chopped onions and sauté until they soften and turn translucent.
4. Stir in the salt and chopped tomatoes. Cook until the tomatoes soften and break down.
5. Time for the spices! Add the turmeric powder, garam masala powder, red chili powder, coriander powder, and black pepper powder. Mix well to combine.
6. Add the chopped green chilies and coriander leaves. Give it a good mix and adjust the spice level to your liking. Remove from the heat and let the masala cool slightly.
7. In a bowl, combine the chopped boiled eggs, the prepared masala, and the raw eggs. Mix thoroughly to bind everything together.
8. Heat a cast iron dosa pan (or a flat griddle) over medium heat. Drizzle a little oil around the pan.
9. Pour a ladleful of dosa batter onto the hot pan and spread it into a small circle.
10. Spoon the egg masala mixture evenly over the dosa.
11. Drizzle a little more oil around the edges of the dosa.
12. Cook for 1-2 minutes, or until the base is golden brown and crispy.
13. Carefully flip the dosa and cook the other side for another minute.
14. Flip it again and sprinkle with a little black pepper powder.
15. Serve hot and enjoy!

Expert Tips

• Hot Pan is Key: A properly heated pan is crucial for a crispy dosa. Test it by sprinkling a few drops of water – they should sizzle and evaporate immediately.
• Don’t Overcrowd: Cook one dosa at a time for the best results.
• Oil Control: Use oil sparingly. You just need enough to prevent sticking and achieve a golden-brown color.

Variations

• Vegan Adaptation: Use a vegan egg substitute (like Just Egg) and a vegan idli-dosai batter. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free: Most idli-dosai batter is naturally gluten-free, but always double-check the ingredients if you’re buying pre-made batter.
• Spice Level Adjustments: If you’re not a fan of spice, reduce the amount of red chili powder or omit the green chilies altogether.
• Festival Adaptations: These are fantastic for breakfast or brunch, especially during festivals like Diwali or Pongal. You can serve them with a variety of chutneys and sambar.

Serving Suggestions

These Egg Dosas are delicious on their own, but they’re even better with:

• Coconut Chutney
• Sambar
• Mint-Coriander Chutney
• A side of yogurt

Storage Instructions

Leftover egg masala can be stored in an airtight container in the refrigerator for up to 2 days. It’s best to make the dosas fresh, as they lose their crispness when stored.

FAQs

1. What is the best type of dosa batter to use for this recipe?

Traditionally, you’d use a batter made from fermented rice and lentils. But honestly, a good quality pre-made idli-dosai batter works perfectly well and saves a lot of time!

2. Can I make the egg masala ahead of time? How long will it keep?

Yes, you can! The egg masala can be made a day in advance and stored in the refrigerator. Just make sure to mix in the raw eggs right before you’re ready to cook the dosas.

3. How do I get the dosa crispy?

A hot pan, a little oil, and patience are key! Don’t flip the dosa too early. Let the base get golden brown and crispy before flipping.

4. What can I serve with Egg Dosa besides chutney and sambar?

You can also serve it with a side of yogurt, a sprinkle of grated coconut, or even a simple tomato salsa.

5. Can I use a non-stick pan instead of a cast iron dosa pan?

You can, but a cast iron pan distributes heat more evenly and helps create a crispier dosa. If you’re using a non-stick pan, make sure it’s well-seasoned and use a little extra oil.

Enjoy making these Egg Dosas! I hope they bring a little bit of South Indian sunshine to your kitchen. Let me know how they turn out in the comments below!