If there was one breakfast that has graced our table almost every week, it’s this fried egg on top of dosa situation. To say we are obsessed with egg dosa is an understatement. Dosas are crepes that are made entirely with rice and lentils.They are vegan and fermented. I was heavily influenced by egg hoppers, also called egg appams to when creating this dish. I make the chili oil version of this dosa, too, and it’s equally delicious! Serve this with peanut chutney and your breakfast game cant be topped! There are some easy tricks that I have developed over the years to make the cooking of egg dosa even more effortless. And I will share all of them with you. If you love South Indian egg recipes, you must try this jammy egg roast too.
Ingredients you need
Here are the simple ingredients you need to make this delicious recipe See the recipe card for quantities. Dosa Batter - Buy store-bought or make at home. I have a great ragi dosa batter recipe that you will love. If you do not stock dosa batter at home, you should be able to get it at any Indian store. Podi- Again, buy store-bought. I sometimes make a flax seeds podi when i am on a health trip.I will share that recipe soon! Chili Oil - If you do not have access to podi, use chili oil. I swear my husband loves this version more.
Tricks & Tools needed
You will need a tawa or skillet. Something flat, fairly nonstick which you use to make pancakes. I have a trusty cast iron pan that i love! This lodge skillet is a close second favorite. Turner - A steel turner or a silicon spatula is a great option. You need something thin, sharpish to go under the dosa so you can flip it. Cover - You will also need a lid to cover the dosa, so that the egg can cook.
How to make Egg dosa
Make sure your dosa tawa is non sticky. I use a cast iron tawa.I rarely wash it and always keep it well oiled. Use a knife to break the egg and you wont end up with broken egg shells on your dosa.
Runny Egg yolk
This is the way my husband prefers his dosa. Sometimes I add 2 eggs and other times just one. It keeps him full for longer than a regular dosa does. Add a dollop of dosa batter in the middle of hot tawa. Spread it in a spiral manner. Add 1 teaspoon(or less) of ghee or sesame oil. Break an egg over the dosa. Cover the dosa so the egg yolk and whites can cook. Reduce the heat to low. Garnish with podi or chili oil of choice.
Omlette type egg dosa
This is the way my son likes his dosa where the egg is cooked through. Add a dollop of dosa batter in the middle of hot tawa. Spread it in a spiral manner. Add 1 teaspoon(or less) of ghee or sesame oil. Break an egg over the dosa. Now remember that breakfast is a busy time for most and I cant be bothered with extra chopping or even using an extra bowl. I break the egg right over the dosa, which it using a fork and flip the dosa when the egg has set. That’s it. Season with salt if you want.
Serving Egg Dosa
Serve with peanut chutney. Peanut chutney is easier to make and lasts for almost a week in my fridge.
