Egg Dosa (Mutta Dosa): A Savory South Indian Crepe
15 minutes
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About Egg Dosa (Mutta Dosa): A Savory South Indian Crepe
Craving a taste of South India? This quick and easy Egg Dosa (Mutta Dosa) recipe delivers a symphony of flavors and textures that will transport you straight to a bustling street market.Imagine a crispy, golden dosa crafted from a flavorful multi-dal batter, then topped with a perfectly spiced egg mixture. The fragrant aroma of coriander adds a final, fresh touch.Whether you're looking for a satisfying breakfast, a leisurely brunch, or a light yet fulfilling lunch, this Egg Dosa is the perfect choice.
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Recipe Time & More
Prep5 minutes
Cook10 minutes
Total15 minutes
Ingredients
For the Dosa
- 1 cup Multi-Dal Dosa Batter
For the Egg Mixture
- 4 Large Eggs
- 1.5 tsp Salt or to taste
- 1/4 tsp Pepper black, freshly ground
- 1/8 tsp Turmeric Powder haldi
Instructions
- Heat a large nonstick skillet or cast-iron pan over medium heat. Add 1 teaspoon of oil. This helps to create a crispy dosa.
- Pour a ladleful of multi-dal dosa batter onto the hot skillet. Using the back of the ladle, quickly spread the batter in a circular motion to form a thin crepe.
- In a small bowl, whisk together the eggs, salt, pepper, and turmeric powder until light and frothy.
- Once the dosa edges begin to lift slightly, pour the egg mixture over the dosa, spreading it evenly with the back of a spoon.
- Drizzle the remaining 1 teaspoon of oil around the edges of the dosa. This helps to cook the dosa evenly and adds to the crispiness.
- When the egg is set and the dosa is golden brown, flip it over. Sprinkle with chopped coriander.
- Cook for another minute until the coriander is slightly wilted. Remove the mutta dosa from the skillet and serve immediately.
Recipe Notes
Good To Know
- For an extra fluffy texture, whisk the eggs well with a pinch of salt and pour them over the partially cooked dosa, spreading evenly before adding coriander and pepper.
- To create a crisp edge and prevent sticking, drizzle a few drops of oil around the sides of the dosa as soon as you pour the batter onto the hot pan.
- If packing for lunchboxes, let the mutta dosa cool slightly before folding or rolling to keep the egg layer intact and avoid sogginess.
- You can add chopped green chilies for extra spice.
- Add finely chopped green chilies or a dash of grated cheese for a unique flavor twist.
Expert Tips
- Experiment with different fillings: Try adding sauteed vegetables, shredded cheese, or cooked meat along with the egg for a heartier meal.
- For a richer flavor, use ghee instead of oil when cooking the dosa.
- Don't overcook the eggs: They should be set but still slightly moist for the best texture.
Storage Instructions
- Store leftover mutta dosa in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until warmed through.
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Recipe Nutrition
Calories: 364kcalCarbohydrates: 1gProtein: 13gFat: 34gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gSodium: 1710mg
Saswati Behera
Articles: 6
6 Comments
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I’m loving this recipe already!
Looks so yummy! Excited to make it.
Absolutely delicious! Thanks for sharing.
Such a lovely dish! Thanks for sharing.
This is a different recipe as I have never put egg on Dosa. We have seen katti rolls with eggs but not egg Dosa. Will give a try.
This is perfect! Can’t wait to taste it.