South Indian

Egg Dosa (Muttai Dosai)

Name: Egg Dosa (Muttai Dosai)
Total time: 25 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 4 cups dosa batter (rice and urad dal, store-bought or home-fermented); 8 eggs; 1 onion; 2 green chilies; 1 tsp black pepper; 1/4 tsp salt; 3 tbsp neutral oil; 2 tbsp chopped cilantro

Kavitha Raman @kavitha_tambaram

Egg Dosa (Muttai Dosai) is South Indian home cooking, eaten at breakfast and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

25 min Easy Eggetarian Pescatarian Halal Gluten free Dairy free

Ingredients

Serves

The quantities follow this count.

4 cups dosa batter (rice and urad dal, store-bought or home-fermented)
8 eggs
1 onion
2 green chilies
1 tsp black pepper
1/4 tsp salt
3 tbsp neutral oil
2 tbsp chopped cilantro

How to cook it

Finely chop the onion and green chilies and beat the eggs in a bowl with them, the cilantro, pepper and salt. The batter is already salted, so the eggs need only a pinch.
Heat a cast iron tawa until a sprinkle of water sizzles away and wipe it with an oiled cloth. Pour a ladle of batter in the centre and spread it in quick circles into a round about 8 inches across, a little thicker than a plain dosa.
Drizzle a little oil around the edge. As soon as the edges look set, pour one egg's worth of the mixture over the dosa and spread it with the back of the ladle.
Cook 1 to 2 minutes until the base is golden and the egg is almost set, then flip it and cook the egg side for 30 seconds.
Fold it in half and bring it to the table hot with tomato chutney, sambar or a spoon of the chicken curry left from lunch. Repeat with the rest.

Serve it with

A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Egg Dosa (Muttai Dosai), read from the same composition Dinejot builds a real meal from.

What it is eaten with
- Bajra Bhakri (Pearl Millet Flatbread)
  
  35 min
The sharp little thing
- Coconut Chutney
  
  15 min
Something cool and fresh
- Fried Vadam
  
  10 min

A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Egg Dosa (Muttai Dosai) carries eggs. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Egg Dosa (Muttai Dosai)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	Yes	Adai (Tamil Nadu Multi-Lentil Dosa)
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 580 kcal
Protein: 22 g
Carbs: 77 g
Fat: 21 g
Fiber: 4 g
Sugar: 2 g
Sodium: 860 mg
Saturated fat: 5 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Egg Dosa (Muttai Dosai) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at breakfast and dinner. Nothing in the calendar rules it out, so it is a year round dish.