Hard-boiled eggs simmered in a fiery, aromatic masala made with freshly ground Chettinad spices. This South Indian classic is rich, spicy, and perfect with appam or parotta.
Prep15 min
Cook25 min
Servings4
Serving size: 2 eggs
342cal
16gprotein
19gcarbs
24g
Ingredients
8 pcs Eggs (large)
7 pcs Dried Red Chilies (adjust to your spice preference)
Discover the magic of Kal Dosa, a soft and spongy South Indian pancake. Unlike its crispy cousin, this dosa is delightfully thick and porous, perfect for soaking up flavorful sambar and chutney. A truly comforting breakfast classic that requires overnight fermentation.
Perfectly spiced Chettinad Egg Roast with soft Kal Dosa – a protein-packed meal that hits the spot!
This chettinad dish is perfect for lunch. With 634.11 calories and 23.979999999999997g of protein per serving, it's a high-fiber option for your meal plan.
fat
3 tbsp Gingelly Oil (also known as sesame oil)
1 tsp Mustard Seeds
15 pcs Curry Leaves
2 pcs Onion (medium, finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Tomato (medium, finely chopped)
0.5 tsp Turmeric Powder
1.25 tsp Salt (adjust to taste)
0.75 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes to hard-boil them.
Drain the hot water and immediately place the eggs in a bowl of cold water to stop the cooking process.
Once cool enough to handle, peel the eggs and make 3-4 shallow slits on each one. This helps them absorb the masala flavors. Set aside.
2
Create the Chettinad Masala Powder
Heat a small, dry pan over low heat. Add the dried red chilies, coriander seeds, fennel seeds, cumin seeds, black peppercorns, cinnamon stick, cloves, and star anise.
Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant. Be careful not to burn them.
Add the grated coconut and continue to roast for another 1-2 minutes until it turns light golden brown.
Remove the mixture from the heat and let it cool completely. Once cooled, grind it into a fine powder using a spice grinder or blender.
3
Sauté the Aromatics
Heat the gingelly oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter.
Add the curry leaves and sauté for 20-30 seconds until they turn crisp.
Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
4
Cook the Masala Base
Add the finely chopped tomatoes and cook for 4-5 minutes until they become soft and mushy.
Reduce the heat to low. Add the turmeric powder and the freshly ground Chettinad masala powder. Stir well to combine.
Sauté the masala for 2-3 minutes, stirring continuously, until it becomes fragrant and you see oil separating from the sides of the pan.
5
Roast the Eggs
Pour in 3/4 cup of water and add the remaining salt. Mix well and bring the gravy to a simmer.
Gently add the slit hard-boiled eggs to the pan.
Carefully toss the eggs to coat them evenly with the thick masala.
Cover the pan and cook on low heat for 5-7 minutes, allowing the eggs to absorb the flavors and the gravy to thicken and cling to the eggs.
6
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve hot with appam, parotta, dosa, or steamed rice.
Servings4
Serving size: 2 pieces
292cal
8gprotein
33gcarbs
15gfat
Ingredients
1.5 cup Idli Rice (Parboiled rice works best)
0.5 cup Urad Dal (Whole, skinned variety)
0.25 cup Poha (Thick variety)
0.5 tsp Fenugreek Seeds (Also known as Methi seeds)
1 tsp Rock Salt (Non-iodized salt aids fermentation)
3 cup Water (For grinding, plus more for soaking)
4 tbsp Gingelly Oil (Also known as sesame oil, for cooking)
Instructions
1
Soak the Rice and Lentils (5-6 hours)
In a large bowl, rinse the idli rice 4-5 times until the water runs clear. Add fresh water to cover the rice by at least 2 inches and set aside to soak.
In a separate medium bowl, rinse the urad dal and fenugreek seeds together. Add fresh water to cover and set aside to soak.
Allow both bowls to soak for at least 5 to 6 hours.
2
Grind the Batter (25-30 minutes)
About 15 minutes before grinding, rinse and soak the poha in a small amount of water until it softens.
Drain the water from the urad dal and fenugreek seeds. Transfer them to a wet grinder or high-speed blender. Add about 3/4 cup of cold water and grind for 15-20 minutes until the batter is extremely smooth, light, and fluffy. Transfer this batter to a large, deep container (at least double the volume of the batter).
Next, drain the water from the rice and the soaked poha. Add them to the same grinder. Add about 1 cup of water and grind to a smooth, yet slightly grainy texture (like fine semolina).
Pour the rice batter into the container with the urad dal batter. Add the rock salt.
Using your clean hands, mix both batters together thoroughly for 2-3 minutes. This traditional method introduces beneficial microbes and helps kickstart fermentation.
3
Ferment the Batter (8-12 hours)
Cover the container with a lid, but do not seal it tightly; leave a small gap for gases to escape.
Place the container in a warm, draft-free place (like inside a turned-off oven with the light on) to ferment for 8 to 12 hours.
The batter is perfectly fermented when it has doubled in volume, is bubbly and frothy, and has a pleasant, slightly sour aroma.
4
Cook the Kal Dosas (15-20 minutes)
Once fermented, gently stir the batter just once or twice. Do not overmix, as this will deflate the air pockets that make the dosa soft.
Heat a cast-iron or non-stick tawa over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately. Lightly grease the tawa with oil.
Pour one ladleful of batter (about 1/3 cup) onto the center of the tawa. Do not spread it thin. Gently swirl the ladle to form a thick pancake, about 5-6 inches in diameter.
Drizzle about 1/2 teaspoon of gingelly oil around the edges and on top of the dosa.
Cover the tawa with a lid and cook for 1-2 minutes on medium heat. The top surface will become porous and appear cooked.
Uncover and flip the dosa. Cook the other side for just 30-40 seconds. The Kal Dosa should remain soft and pale, not brown and crispy.
Fold the dosa in half and remove it from the tawa.
5
Serve Hot
Repeat the process with the remaining batter, greasing the tawa lightly between each dosa.
Serve the soft and spongy Kal Dosas immediately with your choice of coconut chutney, kara chutney, or sambar.
