Last Updated on 4 months by Neha Deshmukh

Egg Dosa Recipe – South Indian Rice & Lentil Crepes

Introduction

Okay, let’s be real – is there anything better than a crispy, golden dosa? Especially when it’s loaded with a fluffy egg filling and a sprinkle of fresh veggies! I remember the first time I attempted dosas at home; it was a bit of a learning curve, but so worth it. This Egg Dosa recipe is a family favorite, and I’m so excited to share it with you. It’s a delightful twist on the classic South Indian crepe, perfect for a weekend brunch or a satisfying weeknight dinner.

Why You’ll Love This Recipe

This Egg Dosa isn’t just delicious; it’s also surprisingly versatile. The combination of the fermented dosa batter and the protein-packed egg makes for a complete and satisfying meal. Plus, it’s a fantastic way to use up leftover cooked rice! It’s a little bit of effort, yes, but the results are so rewarding.

Ingredients

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

• ?? cup urad dal (black lentils)
• 1 cup rice
• ?? teaspoon methi seeds (fenugreek seeds)
• ?? teaspoon chana dal (bengal gram)
• 2 tablespoons cooked rice
• As needed dosa batter
• 2-3 eggs, beaten
• 2-3 tablespoons very finely chopped onions
• 2-3 tablespoons very finely chopped tomatoes
• 1 tablespoon green chillies, very finely chopped (optional)
• 2-3 tablespoons very finely chopped coriander leaves
• To taste salt
• As needed oil

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Urad Dal: The Foundation of Fermentation

Urad dal is the star of the show when it comes to dosa batter. It’s what gives the dosa its light and airy texture. About ¾ cup (150g) is a good starting point. Make sure it’s fresh for the best fermentation.

Rice: Choosing the Right Grain for Texture

I prefer using parboiled rice (idli rice) for dosas. It gives a lovely texture. But regular short-grain rice works too! 1 cup (approximately 200g) is perfect for this recipe.

Methi Seeds (Fenugreek Seeds): Aromatic & Beneficial

Don’t skip the methi seeds! Just 1 teaspoon (around 5g) adds a beautiful aroma and aids in fermentation. Plus, they’re good for you!

Chana Dal (Bengal Gram): Adding to the Crispness

A tablespoon (around 20g) of chana dal adds a subtle crispness to the dosa. It’s a small addition that makes a big difference.

Regional Variations in Dosa Batter

Every family has their own secret to the perfect dosa batter! Some add a little poha (flattened rice) for extra crispness, while others use different ratios of rice and dal. Feel free to experiment and find what works best for you.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal, rice, methi seeds, and chana dal in plenty of water for 6-7 hours. This is crucial for proper fermentation.
2. Drain the soaked ingredients really well. Then, blend them with the cooked rice into a smooth batter. Add water gradually as needed to get the right consistency – it should be like a thick pancake batter.
3. Pour the batter into a large container, cover it, and let it ferment overnight (7-8 hours) in a warm place. I usually leave it near the oven (when it’s off, of course!).
4. Once fermented, heat a dosa tawa (a flat griddle) over medium heat. Lightly grease it with oil using a cut onion half – this gives a lovely flavor and prevents sticking.
5. Pour a ladleful of batter onto the tawa and quickly spread it into a thin circle. Don’t worry if it’s not perfect at first; practice makes perfect!
6. Pour the beaten eggs over the dosa, spreading them evenly across the surface.
7. Sprinkle the chopped onions, tomatoes, coriander leaves, green chilies (if using), and salt over the egg layer.
8. Drizzle a little oil around the edges. Cook until the base is golden brown and the egg is fully set.
9. Carefully fold the dosa in half and serve hot with coconut chutney or sambar.

Expert Tips

Here are a few things I’ve learned along the way to help you make the best Egg Dosas ever!

Achieving the Perfect Dosa Batter Consistency

The batter should be smooth and pourable, but not too runny. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.

Tips for a Crispy Dosa

A hot tawa and a little oil are key! Also, don’t overcrowd the dosa – spread it thinly.

Mastering the Dosa Spreading Technique

Use the back of a ladle and start from the center, working your way outwards in a circular motion. It takes practice, so don’t get discouraged!

Variations

Let’s get creative!

Vegan Egg Dosa (Egg Substitute Options)

For a vegan version, try using a chickpea flour-based egg substitute. There are some great recipes online!

Gluten-Free Egg Dosa

This recipe is naturally gluten-free, as long as you use gluten-free rice.

Spice Level Adjustments (Green Chili Options)

Adjust the amount of green chilies to your liking. Or, skip them altogether for a milder dosa.

Festival Adaptations (Breakfast/Brunch Ideas)

These are perfect for festive breakfasts or a special brunch with friends. Serve with a variety of chutneys and sambar for a truly authentic experience.

Serving Suggestions

Egg Dosas are best served hot, straight off the tawa! Pair them with:

• Coconut chutney
• Sambar
• A side of spicy pickle

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 3 days. You might need to add a little water to adjust the consistency. Cooked dosas are best enjoyed immediately, but you can reheat them briefly in a pan.

FAQs

Let’s answer some common questions!

What is the ideal consistency for dosa batter?

It should be similar to a thick pancake batter – pourable but not runny.

Can I make the dosa batter in advance? How long will it keep?

Yes, you can! The batter will keep in the refrigerator for up to 3 days.

What can I substitute for eggs in this recipe?

Chickpea flour makes a great vegan egg substitute.

What is the best type of oil to use for making dosas?

Sunflower oil or coconut oil are both excellent choices.

How do I prevent the dosa from sticking to the tawa?

Make sure the tawa is hot enough and well-greased with oil. Using a cut onion half to grease the tawa also helps!