Anda Polo with Narkel Chutney

Protein-packed Anda Polo with tangy Narkel Chutney – a savory, energy-giving breakfast that kids love!

1. 1

   Prepare the mixtures. In a medium bowl, whisk the eggs thoroughly with salt, turmeric powder, and black pepper powder. In a separate small bowl, combine the finely chopped onion, green chilies, and coriander leaves. Keep both mixtures ready by the stove.

2. 2

   Heat the tawa. Place a non-stick or cast-iron tawa (griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately. Lightly grease the tawa with a few drops of oil using a paper towel or an onion half.

3. 3

   Pour and spread the batter. Reduce the heat to medium-low. Pour a ladleful (about 1/2 cup) of dosa batter onto the center of the tawa. Working quickly, use the back of the ladle to spread the batter in a circular motion from the center outwards, forming a thin, even crepe.

4. 4

   Add the egg and toppings. Cook for about 30-45 seconds, until the top of the dosa looks slightly set. Drizzle about 1 teaspoon of oil around the edges. Pour 1/4 of the whisked egg mixture over the dosa, using a spoon to spread it evenly. Immediately sprinkle 1/4 of the onion-chili-coriander mixture over the egg.

5. 5

   Cook and fold. Increase the heat back to medium. Allow the dosa to cook for 2-3 minutes. The egg on top should be fully set, and the bottom of the dosa should be golden brown and crisp. There is no need to flip it. Gently fold the dosa in half using a spatula.

6. 6

   Serve. Slide the Anda Polo onto a plate. Serve immediately with coconut chutney, tomato chutney, or sambar. Repeat steps 3-6 to make the remaining dosas.