Egg Dosa Recipe Mutta Dosa Whiskaffair

on Feb 01, 2021, Updated Dec 08, 2023 If you love a good dosa for breakfast, you can try these recipes: Neer Dosa and Schezwan Dosa. Breakfast is my favorite meal of the day. I like having a nice filling breakfast that lasts until lunch, and then there is no mid-meal snacking. Dosa solves this purpose very well. Now, the best thing about dosa is that if you have the batter ready, you can make it in many ways. This egg dosa is one of our favorite variations.

About Egg Dosa

Egg Dosa (Mutta Dosa) is popular street food from South India, especially in Kerala and Tamil Nadu. It is the traditional dosa topped with eggs and spices. You will see many versions of this dish, but the one I am sharing is how I make it at home. This dish can be served for breakfast or as an evening snack with chutney on the side. I like to eat it with gunpowder or any South Indian podi like idli podi or karuvepillai podi. This egg dosa recipe is simple to make. It comes together in 5 minutes using simple ingredients. It is also gluten-free and high in protein. Eggs – Use fresh eggs for the best taste. Oil – You can use any cooking oil or ghee to cook mutta dosa. Gun Powder – Gun powder or idli podi is an interesting addition to this dosa and adds a lot of flavors. You can use any podi of your choice to enhance the taste of this dosa. I have used my homemade Idli Podi, but you can try Karivepaku Podi or any other available podi. Others – You will also need onions, green chilies, cilantro (fresh coriander leaves), and salt. Onions add a nice bite to this mutta dosa, green chilies add much-needed spiciness, and cilantro adds freshness. You can use any green chilies that are available. Serrano peppers, jalapenos, and Thai green chilies are some examples. Heat a dosa tawa or a non-stick skillet over high heat. Once the tawa is hot, reduce the heat to low and splash the tawa with some water. The water will dance on the hot tawa. Wipe the remaining water with a kitchen cloth.

2 tablespoon finely chopped onions 1 teaspoon finely chopped green chilies 1 tablespoon finely chopped cilantro

Serve hot with any dosa chutney or curry. Before making the next dosa, heat the tawa on high heat again. Splash water, reduce the heat, and wipe the remaining water before pouring the batter.