Simple, practical, and full of everyday flavour, Egg Dosa is a non-vegetarian Tamil Nadu breakfast made with simple everyday ingredients in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 2 · 2 dosa
- Category: Breakfast
- Cuisine: Tamil Nadu
Ingredients
- 2 eggs
- 1 cup dosa batter ((bring close to room temperature, read notes))
- 1 small (¼ cup) onion (chopped or sliced thin)
- 2 green chilies (chopped)
- 2 tablespoons coriander leaves (chopped fine)
- 2 to 3 tablespoons (1 small) carrot (grated (optional))
- salt (as needed)
- 1½ tablespoons oil (or butter)
- 1 to 2 tablespoons chutney (or any thick curry or sauce (at room temperature))
Method
- If your dosa batter is very thick, pour little water and bring it to a spreadable consistency. Mix together onions, chilies and coriander leaves in a small bowl. Break the egg to a bowl.
- Grease your dosa tawa/ griddle with a few drops of oil and heat until medium hot. Pour 1 ladle of batter to the center and begin to spread from the center, moving towards the edges of the pan. Keep the edges thicker so the egg stays in.
- Cook for 2 mins and add chutney and pour the egg to the center. Using a steel spoon break the yolk and spread all over the dosa. (If you are not using chutney, sprinkle little salt or podi to season the eggs.)
- Add the veggies all over and drizzle 1 teaspoon oil across the edges of the dosa. Pour 1 more teaspoon oil all over the egg.
- Cook on a medium heat until the base is firm. Turn it to the other side with a turner and press down gently to cook the eggs. Turn it back to the other side and cook until the base is firm.
- Serve egg dosa hot with or without chutney..
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
