Egg Ghee Roast Dosa

Instructions

1. 1

   Prepare the Egg Masala Filling

   • Heat 2 tbsp of vegetable oil in a non-stick pan over medium heat. Once hot, add the finely chopped onions.
   • Sauté the onions for 5-6 minutes until they turn soft and light golden brown.
   • Add the ginger-garlic paste and green chillies. Sauté for 1 minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they become soft and mushy.
   • Stir in the turmeric powder, red chilli powder, garam masala, and salt. Cook the spices for 1-2 minutes until fragrant and oil begins to separate from the masala.
   • Reduce the heat to low. Crack the 8 eggs into the pan. Let them set for 30 seconds before scrambling.
   • Gently scramble the eggs with the masala mixture until they are cooked but still slightly moist. Avoid overcooking to keep the filling tender.
   • Turn off the heat, stir in the chopped coriander leaves, and set the egg masala aside. Divide the filling into 8 equal portions.
2. 2

   Cook the Ghee Roast Dosas

   • Heat a non-stick tawa or a seasoned cast-iron skillet over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
   • If the tawa is too hot, wipe it with a damp cloth or half an onion dipped in oil to regulate the temperature.
   • Pour one ladleful of dosa batter (about 1/3 cup) into the center of the hot tawa.
   • Using the back of the ladle, immediately spread the batter in a continuous spiral motion, starting from the center and moving outwards to form a large, thin circle.
   • Drizzle 1 tbsp of melted ghee around the edges and on top of the dosa.
   • Cook for about 2 minutes, or until the bottom turns a crisp golden brown and the edges begin to lift from the pan. The top surface should look cooked and dry.
   • Spoon one portion of the prepared egg masala onto one half of the dosa and spread it evenly.
   • Carefully fold the other half of the dosa over the filling to create a semi-circle.
   • Gently press down with a spatula and cook for another 30 seconds.
   • Slide the Egg Ghee Roast Dosa onto a plate. Repeat the process with the remaining batter and filling to make 8 dosas in total.
3. 3

   Serve Immediately

   • Serve the hot and crispy Egg Ghee Roast Dosas immediately with coconut chutney and sambar for a complete and delicious meal.