Chettinad Egg Dosa

Instructions

1. 1

   Prepare the Chettinad Masala Powder

   • Heat a heavy-bottomed pan over low-medium heat. Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies.
   • Dry roast for 2-3 minutes, stirring continuously, until they become fragrant and slightly darker. Do not let them burn.
   • Add the cinnamon stick, cloves, star anise, and kalpasi (stone flower). Continue to roast for another minute until all the spices are aromatic.
   • Turn off the heat and let the spices cool completely in the pan. This prevents them from over-roasting.
   • Once cooled, transfer the roasted spices to a spice grinder. Add the turmeric powder and grind to a fine powder. Your authentic Chettinad masala is ready.
2. 2

   Prepare the Toppings

   • In a small bowl, combine the finely chopped red onion and coriander leaves. Mix well and set aside.
3. 3

   Cook the Chettinad Egg Dosa

   • Heat a cast-iron tawa or a non-stick 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 gingelly oil and wipe with a paper towel or half an onion.
   • Pour one ladleful of dosa batter (about 1/2 cup) onto the center of the hot tawa.
   • Working quickly, use the back of the ladle to spread the batter in a circular motion, moving from the center outwards to form a thin, even crepe.
   • Drizzle about 1 teaspoon of gingelly oil around the edges and a little on top of the dosa.
   • Allow the dosa to cook for about 30-45 seconds, until the top surface looks set.
   • Crack one egg directly onto the center of the dosa. Using the back of a spoon, quickly break the yolk and spread the egg evenly over the entire surface.
   • Immediately sprinkle a pinch of salt, about 1 teaspoon of the prepared Chettinad masala powder, and a generous amount of the onion-coriander mixture over the egg.
   • Let it cook for 2-3 minutes, or until the egg is fully cooked and the bottom of the dosa is golden brown and crisp.
   • Using a spatula, carefully fold the dosa in half.
   • Slide the dosa onto a serving plate. Repeat the process for the remaining batter and eggs.
4. 4

   Serve Immediately

   • Serve the hot and crispy Chettinad Egg Dosas immediately with your choice of accompaniments like coconut chutney, tomato chutney, or sambar.