A delicious twist on the classic South Indian favorite! Crispy, golden dosas are layered with a savory spiced egg mixture and filled with a traditional potato masala. Perfect for a hearty breakfast or a light dinner.
Prep20 min
Cook35 min
Servings4
Serving size: 2 pieces(2 dosas with potato and egg filling)
740cal
20gprotein
102gcarbs
29g
Ingredients
4 cup Dosa Batter (Store-bought or homemade)
500 g Potatoes (About 3-4 medium potatoes, boiled and peeled)
1 tsp Salt (For boiling potatoes)
6 tbsp Vegetable Oil (Divided for masala and cooking dosas)
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
About Egg Masala Dosa, Vegetable Sambar and Coconut Chutney
Crispy Egg Masala Dosa with fiber-rich sambar & coconut chutney – a protein-packed, energy-giving meal!
This andhra dish is perfect for lunch. With 1208.4 calories and 35.28g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 piece Large Onion (Finely chopped, for masala)
3 pieces Green Chilies (2 slit lengthwise for masala, 1 finely chopped for egg)
1 inch Ginger (Finely grated)
0.5 tsp Turmeric Powder
3 tbsp Coriander Leaves (Finely chopped, divided)
1 tbsp Lemon Juice (Freshly squeezed)
4 pieces Large Eggs
1 piece Small Onion (Very finely chopped, for egg mixture)
0.25 tsp Black Pepper Powder (Freshly ground)
Instructions
1
Prepare the Potato Masala
Place the potatoes in a pot, cover with water, add 1 tsp of salt, and boil until fork-tender, about 15-20 minutes. Drain, let cool slightly, then peel and roughly mash. Keep the texture slightly chunky.
Heat 2 tbsp of oil in a pan over medium heat. Add mustard seeds and allow them to splutter.
Add urad dal and chana dal. Sauté for 1-2 minutes until they turn light golden brown.
Add hing, curry leaves, 2 slit green chilies, and grated ginger. Sauté for 30 seconds until fragrant.
Add the finely chopped large onion and cook for 4-5 minutes until it becomes soft and translucent.
Stir in the turmeric powder and 1 tsp of salt.
Add the mashed potatoes and 1/4 cup of water. Mix thoroughly, breaking down any large potato lumps.
Cover the pan and cook on low heat for 3-4 minutes to allow the flavors to meld together.
Turn off the heat. Stir in 2 tbsp of chopped coriander leaves and the lemon juice. Set the masala aside.
2
Prepare the Egg Mixture
In a medium bowl, crack the 4 eggs.
Add the finely chopped small onion, 1 finely chopped green chili, the remaining 1 tbsp of coriander leaves, 1/4 tsp of salt, and black pepper powder.
Whisk vigorously until the mixture is well combined and slightly frothy.
3
Cook the Egg Masala Dosas
Heat a non-stick tawa or a well-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.
Lightly grease the tawa with a few drops of oil and wipe with a paper towel or half an onion.
Pour a 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 continuous circular motion, moving from the center outwards to form a thin, even circle.
Drizzle about 1/2 to 1 tsp of oil around the edges and on top of the dosa.
Cook for 1-2 minutes, until the bottom surface turns golden brown and crispy, and the edges begin to lift from the tawa.
Pour about 1/4 of the whisked egg mixture over the dosa, spreading it evenly with a spoon to cover the entire surface.
Allow the egg to cook and set for about 1 minute.
Place a generous portion (about 2-3 tbsp) of the potato masala along the center or on one half of the dosa.
Once the egg is set and the dosa is crisp, fold the dosa in half over the masala.
Press down gently with a spatula and cook for another 30 seconds. Slide the dosa onto a serving plate.
4
Serve
Serve the hot and crispy Egg Masala Dosas immediately with coconut chutney, tomato chutney, and sambar.
4
Serving size: 1 cup
307cal
13gprotein
47gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
2 pcs Green Chili (Adjust to your spice preference.)
0.5 inch Ginger (Peeled and roughly chopped.)
1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
0.5 tsp Salt (Adjust to taste.)
0.5 cup Water (Use as needed for grinding to desired consistency.)
2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
2 pcs Dry Red Chili (Broken into halves.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 pinch Asafoetida (Also known as hing. Optional but recommended.)
Instructions
1
Grind the Chutney Base (5 minutes)
In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
Add 1/4 cup of water to begin.
Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2
Prepare the Tempering (Tadka) (5 minutes)
Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
Repeat the process with the remaining batter, egg mixture, and masala to make a total of 8 dosas.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
Serve hot with steamed rice, idli, dosa, or vada.
Combine and Serve (5 minutes rest)
Pour the hot, sizzling tempering directly over the ground chutney in the bowl.
Gently mix the tempering into the chutney. Do not overmix.
Let the chutney rest for at least 5 minutes to allow the flavors to meld together.
Serve fresh with hot idlis, dosas, vadas, or uttapam.
