Egg Dosa

Soak rice,urad, fenugreek seeds in enough water for 7-8 hours, like from 3 pm till night, before bedtime grind to paste with little fresh water.

Keep it somewhere little warm place for whole night for fermentation.

Next morning whisk the fermented double the size batter very well for 5 min. Add salt, mix. Dosa batter ready.

Prepare the egg omlete, 1 egg for one dosa....egg+chilly powder+salt. Keep aside. Chop onion,tomato, corriender leaves, onion leaves

High Heat On. Place the pan. Oil the dosa pan (tawa) with little oil. Scrap the excess oil with paper towel. Medium the heat. Sprinkle little water on the tawa. Let the water sizzle up dry.

Immediately spread a laddle full of the nicely whisked dosa batter on the tawa in center and spread around gently. Wait for 1 min.sprinkle oil on the sides and little on the centre.let it be for 5 min.

When the sides of the dosa are ready. Gently put the egg mix in the centre of the dosa and spread it around the dosa. Sprinkle few chopped onions, corriender & tomatoes in the centre. Pinch of Garlic podi or Sambar powder around the dosa.

Press gently to set in the veggies in.flip carefully.after a min. Fold in half or roll on and serve hot with chutney of ur choice, i used peanut coconut chutney.