non-vegetariangluten-free
udupi
Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
30 min
570 cal
40gProtein
79gCarbs
10gFat
2Recipes
Loading...
Aromatic, energy-giving Egg Kottu Roti! This perfectly spiced, protein-packed dish is ultimate comfort food.
A famous Sri Lankan street food, immensely popular in South India. Shredded parotta is stir-fried with eggs, vegetables, and aromatic spices, creating a uniquely delicious and hearty meal. It's comfort food at its best!
Serving size: 1 serving
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
Tangy, aromatic Prawn Pulimunchi with fluffy rice - a protein-packed, soul-satisfying meal!
Tangy, aromatic Chicken Pulimunchi with light Neer Dosa - a protein-packed, quick-to-make dinner.
Tangy, aromatic Fish Pulimunchi with fluffy sannas - a protein-packed, soul-satisfying experience!
Aromatic Chicken Ghee Roast with soft Pundi - a perfectly spiced, homestyle comfort food delight.
Perfectly spiced Prawn Sukka with tangy rasam & rice - a protein-packed, gut-friendly comfort meal!
Aromatic, energy-giving Egg Kottu Roti! This perfectly spiced, protein-packed dish is ultimate comfort food.
This udupi dish is perfect for dinner. With 484.68 calories and 14.76g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Parotta: Take the parottas and tear or chop them into small, bite-sized, ribbon-like pieces. Set them aside. Using day-old parottas works best as they are firmer.
Sauté Aromatics: Heat oil in a large, wide, heavy-bottomed pan or a cast-iron skillet over medium-high heat. Once hot, add the mustard seeds and let them splutter. Add the curry leaves and sauté for a few seconds. Then, add the chopped onions and slit green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.
Cook Masala Base: Add the ginger-garlic paste and cook for about a minute until the raw aroma disappears. Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
Add Vegetables and Spices: Stir in the grated carrot and shredded cabbage. Cook for 2-3 minutes until they are slightly tender but still retain a crunch. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix everything well and cook for another minute to toast the spices.
Scramble the Eggs: Push the vegetable mixture to one side of the pan to create space. Crack the 4 eggs into the empty space. Let them set for 30-40 seconds, then gently scramble them until they are cooked. Once cooked, mix the scrambled eggs thoroughly with the vegetable masala.
Combine and 'Kottu': Add the shredded parotta pieces to the pan. Toss well to coat the parotta evenly with the masala. Now for the signature step: using two flat metal spatulas or a bench scraper, begin chopping and mixing the contents of the pan with a rhythmic motion. Continue this 'kottu' (chopping) process for 3-4 minutes. This breaks down the ingredients further and melds all the flavors together. If the mixture seems too dry, sprinkle a little water or salna (gravy).
Finish and Serve: Sprinkle the garam masala over the kottu roti and give it a final mix. Garnish with freshly chopped coriander leaves. Serve immediately while hot, traditionally with a side of raita or a simple gravy (salna).