Egg Dosa (Mutta Dosa) is a popular South Indian dish with traditional dosa topped with eggs and spices. It comes together in 10 minutes and makes for a great breakfast or snack.
If you love a good dosa for your morning breakfast, then you can try these recipes too – Mangalorean Style Neer Dosa, Indo Chinese Schezwan Dosa, and Moong Dal Dosa.
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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.
Egg dosa recipe is simple to make and comes together in 5 minutes using simple ingredients. It is gluten-free and high in protein too.
You can easily double or triple the recipe.
Ingredients
Idli Dosa Batter – Use homemade batter or buy a pack from an Indian grocery store. You will find it in the refrigerator section.
Eggs – Use fresh eggs for the best taste.
Oil – Use any vegetable oil to cook mutta dosa. You can also use ghee (clarified butter) instead of oil.
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 chili peppers add the much-needed spiciness, and cilantro is great for freshness. Add salt to taste.
You can see any green chilies that are available. Serrano peppers, jalapenos, and Thai green chilies are some examples.
How To Make Egg Dosa
Start by preparing the ingredients. Chop the onions, green chili peppers, and cilantro and set them aside.
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.
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 1-2 teaspoon of oil on the sides and top of the dosa.
Break an egg in the center and break the yolk using a spoon. Spread the egg all over the dosa.
Sprinkle 2 tablespoon chopped onions, 1 teaspoon chopped green chili peppers, and 1 tablespoon chopped cilantro on top and press gently with the back of a flat spatula.
Sprinkle salt to taste and 1 teaspoon 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.
Frequently Asked Questions
Yes, of course! You can add veggies such as finely chopped bell peppers, mushrooms, carrots, broccoli, etc.
To make it extra spicy, add more green chili peppers or smear the egg dosa with a spicy red chutney before pouring the eggs.
You can skip idli podi or add any other flavored podi for the extra taste. Or, as I said above, you can smear it with spicy red chutney or sprinkle some red chili powder (hot paprika) on it. Some street side stall slathers a spicy curry over mutta dosa before breaking the egg.
Serving Suggestions
The egg dosa is best served hot, right out of the tawa, with freshly made coconut chutney or any spicy curry, like salna.
You could also try these chutneys with mutta dosa: onion tomato chutney, Maharashtrian coconut garlic chutney, raw tomato green chili chutney, and peanut coriander chutney.
Storage Suggestions
I suggest you make the mutta dosa fresh, as it tastes good only when served right out of the tawa.
You can make the dosa batter and store it in the fridge for about 5 to 7 days to come in handy whenever you want to cook breakfast.
You can also make idli podi and store it in the fridge. It stays good in an air-tight container for about a month.
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Recipe Card
Egg Dosa Recipe (Mutta Dosa)
Ingredients
- 2-3 tablespoons dosa batter
- 2 teaspoons vegetable oil
- 1 large egg
- 2 tablespoons chopped onions
- 1 teaspoon chopped green chili peppers
- 1 tablespoon 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 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 chili peppers, 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.
Michael
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!