Egg Dosa Recipe (Mutta Dosa)
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Egg Dosa (Mutta Dosa) is a popular South Indian dish, especially in Kerala and Tamil Nadu, in which traditional dosa is topped with eggs and spices.
It comes together in under 10 minutes and can be served for breakfast or as an evening snack, accompanied by chutneys such as onion tomato chutney and tomato peanut chutney. I also enjoy eating it with gunpowder or any South Indian podi, such as idli podi or karuvepillai podi.
A Quick Look At This Egg Dosa Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Serves: 1
- Cuisine: South Indian
- Course: Breakfast / Main Course
- Diet: Non-Vegetarian, Gluten-Free
- Skill Level: Beginner
- Equipment: Cast-Iron Tawa or Non-Stick Skillet, Ladle, Spatula, Bowl
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Why You’ll Love This Family Favorite Recipe!
- A one-pan meal that’s filling yet light.
- Customizable – add cheese, veggies, or spices to suit your taste.
- Comes together in under 10 minutes, great for busy mornings.
Table of Contents
Breakfast is my favorite meal of the day. I like having a filling breakfast that keeps me full until lunch, so I don’t snack in the middle. 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.
You will see many versions of this dish, but the one I am sharing in this post is how I learned to. make it from a street vendor in Chennai.
Here are some more egg recipes that you may like: Akuri, Egg Idli, Egg Butter Masala, and Chettinad Egg Curry.
Ingredients
- Idli Dosa Batter – Use homemade dosa batter or buy a pack from an Indian grocery store. You will find it in the refrigerator section.
- Eggs – Use fresh organic eggs for the best taste.
- Oil – You can use any cooking oil or ghee to cook mutta dosa.
- Gun Powder (Idli Podi) is an interesting addition to this dosa, adding a lot of flavor. 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. Ready podi is easily available at Indian grocery stores.
- Green chillies – You can use any green chillies available. Serrano peppers, jalapenos, and Thai green chilies are some examples.
- Others – You will also need onions, cilantro (fresh coriander leaves), and salt. Onions add a nice bite to this muttai dosa, and cilantro adds freshness.
How To Make Mutta Dosa
Start by preparing the ingredients. Chop the onions, green chilies, and cilantro finely and set them aside.
Step 1: Heat a dosa tawa or a non-stick skillet over high heat.
Step 2: Once the tawa is hot, reduce the heat to low and splash some water onto the tawa. The water will dance on the hot tawa. Wipe the remaining water with a kitchen cloth.
Step 3: Add 2 ladlefuls (2-3 tbsp) of dosa batter to the center of the pan, then spread it in a circular motion with the back of the ladle to make a thin dosa. Watch the video recipe to learn how to spread the dosa.
Step 4: Increase the heat to medium-high. Drizzle 1-2 teaspoon of oil on the sides and top of the dosa.
Step 5: Break an egg in the center and break the yolk using a spoon. Spread the egg all over the dosa using the back of the spoon.
Step 6: Sprinkle the following ingredients on top and press gently with the back of a flat spatula.
- 2 tablespoon finely chopped onions
- 1 teaspoon finely chopped green chilies
- 1 tablespoon finely chopped cilantro
Step 7: Sprinkle salt to taste and 1 teaspoon idli podi on top.
Step 8: Once the dosa is golden brown on the bottom (1-2 minutes), flip it using a flat spatula and cook on the other side for an additional minute.
Step 9: Flip it once again and fold it in half.
Step 10: Serve hot egg dosa with any dosa chutney or curry. Before making the next dosa, reheat the tawa on high heat. Splash water, reduce the heat, and wipe the remaining water before pouring the batter.
Pro Tip By Neha
Invest in a good dosa tawa if you make dosas frequently. The quality of the tawa makes a lot of difference in the final texture of the dosa. I prefer using a well-seasoned cast-iron dosa pan or a good-quality nonstick dosa pan. My current favorite is the 28 cm triply dosa pan from Stahl.
Egg Dosa FAQs
Yes, of course! You can top the dosa with finely chopped vegetables such as bell peppers, mushrooms, carrots, and broccoli.
To make it extra spicy, use more green chilies or smear the egg dosa with a spicy red chutney before pouring the eggs.
You can skip the idli podi or add another flavored podi for an extra kick of flavor. Alternatively, as mentioned earlier, you can spread it with spicy red chutney or sprinkle some red chili powder (hot paprika) on top. Some street-side stalls slather a spicy curry over mutta dosa before breaking the egg.
Other Egg Recipes We Recommend
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Egg Dosa Recipe (Mutta Dosa)
Ingredients
- 2-3 tablespoons dosa batter
- 2 teaspoons oil (or ghee)
- 1 large egg
- 2 tablespoons finely chopped onions
- 1 teaspoon finely chopped green chilies
- 1 tablespoon finely chopped cilantro (fresh coriander leaves)
- ¼ teaspoon salt
- 1 teaspoon idli podi
Instructions
- Heat a dosa tawa or a non-stick skillet (tawa) 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.
- Add 2 ladle full (2-3 tbsp) of dosa batter to the center of the pan and spread it using the back of the ladle to make a thin dosa.
- Increase the heat to medium-high. Drizzle oil or ghee on the sides and top of the dosa.
- Break the egg in the center and break the yolk using a spoon. Spread the egg all over the dosa.
- Sprinkle onions, green chilies, and cilantro on top and press gently with the back of a flat spatula. Sprinkle salt and idli podi on top.
- Once the dosa is nicely browned from the bottom (1-2 minutes), flip it using a flat spatula and cook on the other side for a minute.
- Flip it once again and fold it in half.
- 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.
This reminded me of something I got from a hawker stand in Singapore called Roti Wu(?) – I can’t remember exactly but is Roti Something – haha. They served it with a sweet chile sauce which is what I used this morning. Delicious!