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Crispy Egg Podi Dosa, bursting with tangy, aromatic flavors and protein-packed goodness. Soul-satisfying!
A crispy, savory dosa topped with a fluffy egg and a generous sprinkle of spicy idli podi. This protein-packed South Indian favorite is a delicious and filling meal, perfect for any time of day.
Serving size: 2 dosas
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Crispy Egg Podi Dosa, bursting with tangy, aromatic flavors and protein-packed goodness. Soul-satisfying!
This south_indian dish is perfect for breakfast. With 707.71 calories and 26.04g of protein per serving, it's a muscle-gain option for your meal plan.
Prepare the toppings. In a medium bowl, combine the finely chopped onion, green chilies, and coriander leaves. Set aside. It's best to prepare the egg mixture for each dosa individually just before cooking.
Heat the tawa. Place a non-stick or well-seasoned cast iron tawa over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately. Reduce heat to low and wipe the tawa with a damp cloth or a slice of onion dipped in oil.
Make the dosa. Pour one ladleful of dosa batter (about 1/2 cup) onto the center of the hot tawa. Using the back of the ladle, quickly spread the batter in a circular motion from the center outwards to form a thin, even dosa.
Add the egg and toppings. Increase the heat to medium. Drizzle about 1/2 teaspoon of gingelly oil around the edges. While the dosa base cooks, quickly crack one egg into a small bowl, add 1/8th of the onion-chili mixture, a pinch of salt and pepper, and whisk lightly. Pour this egg mixture over the dosa and use a spoon to spread it evenly.
Sprinkle podi and cook. Generously sprinkle 1 tablespoon of idli podi over the egg layer. Drizzle another 1/2 teaspoon of oil on top. Cook for 1-2 minutes, until the bottom of the dosa is golden brown and crisp, and the egg on top is fully cooked and set. There is no need to flip it.
Fold and serve. Once cooked, carefully fold the dosa in half. Press gently with a spatula and slide it onto a serving plate. Serve immediately with coconut chutney, tomato chutney, or sambar.
Repeat the process with the remaining batter and ingredients to make all the dosas.
