Egg Dosa is a popular South Indian dish where the traditional dosa is topped with eggs and spices. It comes together in just 10 minutes and makes for a great breakfast or snack.
If you are someone who loves a good dosa for their morning breakfast, then you can try these recipes too – Mangalorean Style Neer Dosa, Indo Chinese Schezwan Dosa, and Moong Dal Dosa. A few more Dosa recipes are lined up for you soon!
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About This Recipe
Egg Dosa, also known as Mutta Dosa is popular street food from South India, especially the state of Kerala and Tamil Nadu.
It is basically the traditional dosa topped with eggs and spices. You will see many versions of this dish but the one I am sharing with you today is the way I make it at home.
This dish can be served for breakfast or an evening snack along with chutney on the side. I like to eat mine with gun powder or any South Indian podi like Idli Podi or Karuvepillai Podi.
This Egg Dosa is,
- Simple
- Gluten Free
- Delicious
- High Protein
- A great twist to regular Dosa
Ingredients
Idli Dosa Batter – I prefer to make Idli Dosa Batter at home, and you will always find it in my fridge as we love to have Dosa for breakfast. But in case you have no time, you can even use the store-bought ones.
Eggs – High in protein, addition of eggs makes this Dosa even more delicious.
Oil – Use any vegetable oil to cook egg dosa. You can even 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 podi that is available.
Others – We will also add onions, green chilies, coriander leaves, and salt. Onions add a nice bite to this mutta dosa, green chilies add the much-needed spiciness and coriander leaves are great for freshness. Add salt to taste.
How to make Egg Dosa?
Start by preparing the ingredients. Chop the onion, green chili, and coriander and keep them ready.
Heat a dosa tawa. Once the tawa is hot, simmer the heat to low and splash it with some water and wipe with a kitchen cloth. Add a ladle full 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 tsp of oil on the sides and on top of the dosa and sprinkle idli podi over it.
Break an egg in the centre and break the yolk using a spoon. Spread the egg all over the dosa.
Sprinkle chopped onion, chopped green chili, and chopped coriander on top. Sprinkle salt to taste.
Once the dosa is nicely browned from the bottom, flip it using a flat spatula and cook on the other side for a minute.
Flip once again and fold into half.
Serve hot with any dosa chutney or curry.
Frequently Asked Questions
Yes, of course! You can add veggies such as finely chopped capsicum, mushroom, bell peppers, carrots, etc along with onions and green chilies.
Either you can add in more green chilies or smear the egg dosa with a spicy red chutney before pouring the eggs.
You can skip podi completely or add any other flavored idli podi for the extra taste. Or as I said above, you can smear it with red spicy chutney or just sprinkle some red chili powder on it. Some street side stall slathers a spicy curry over the egg dosa before breaking the egg over it.
Serving Suggestions
The Egg Dosa is to be served hot with freshly made coconut chutney or any spicy curry.
Some of the chutneys you could try with this dosa are, Onion Tomato Chutney, Maharashtrian Coconut Garlic Chutney, Raw Tomato Green Chilli Chutney, and Peanut Coriander Chutney.
Storage Suggestions
I will suggest you make the mutta dosa fresh, as it tastes good only when served right out of the tawa. You can make the batter and store in the fridge for about 5 to 7 days, so that it comes in handy whenever you want to cook the breakfast.
You can also make idli podi and store in the fridge. It stays good in an air tight container for about a month.
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Recipe Card
Egg Dosa Recipe
Ingredients
- 1 ladle dosa batter
- 1 tsp idli podi
- 1 egg
- 2 tbsp chopped onion
- 1 tsp chopped green chili
- 1 tbsp chopped coriander
- ¼ tsp salt
- 2 tsp Vegetable Oil
Instructions
- Start by preparing the ingredients. Chop the onion, green chili, and coriander and keep them ready.
- Heat a dosa tawa. Once the tawa is hot, simmer the heat to low and splash it with some water and wipe with a kitchen cloth. Add a ladle full 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 tsp of oil on the sides and on top of the dosa and sprinkle idli podi over it.
- Break an egg in the centre and break the yolk using a spoon. Spread the egg all over the dosa.
- Sprinkle chopped onion, chopped green chili, and chopped coriander on top. Sprinkle salt to taste.
- Once the dosa is nicely browned from the bottom, flip it using a flat spatula and cook on the other side for a minute.
- Flip once again and fold into half.
- Serve hot with any dosa chutney or curry.
Did you make this recipe? Let me know!