Anda Dosa with Peanut Chutney

Instructions

1. 1

   Prepare Toppings and Spice Mix

   • In a medium bowl, combine the finely chopped onion, green chilies, and coriander leaves. Mix well and set aside.
   • In a separate small bowl, mix together the red chili powder, turmeric powder, black pepper, and salt. This is your seasoning mix.
2. 2

   Heat and Season the Tawa

   • Place a non-stick or cast-iron tawa (griddle) over medium-high heat. Let it get properly hot.
   • Test the heat by sprinkling a few drops of water; they should sizzle and evaporate instantly.
   • Lightly grease the tawa with a few drops of oil and wipe it clean with a paper towel or half an onion. This prevents sticking.
3. 3

   Make the Dosa

   • Reduce the heat to medium-low. Pour a ladleful of dosa batter (about 1/3 cup) onto the center of the tawa.
   • Using the back of the ladle, quickly spread the batter in a circular motion, moving from the center outwards to form a thin, even dosa.
   • Drizzle about 1 teaspoon of oil around the edges and on top of the dosa.
4. 4

   Add and Spread the Egg

   • Allow the dosa to cook for about 30-45 seconds, until the top surface looks slightly set.
   • Crack one egg directly onto the center of the dosa.
   • Using a fork, quickly break the yolk and spread the egg evenly over the entire surface of the dosa before it cooks through.
5. 5

   Add Toppings and Cook

   • Immediately sprinkle a generous amount of the onion-chili-coriander mixture over the wet egg.
   • Sprinkle about 1/4 teaspoon of the prepared spice mix evenly over the toppings.
   • Gently press the toppings into the egg with a spatula.
   • Let the dosa cook for 2-3 minutes on medium heat, until the bottom is golden brown and crisp, and the egg is fully cooked. There is no need to flip it.
6. 6

   Fold and Serve

   • Once cooked, fold the dosa in half and slide it onto a serving plate.
   • Repeat the process for the remaining batter and eggs, making sure to wipe and lightly grease the tawa between each dosa.
   • Serve hot with coconut chutney, tomato chutney, or sambar.