Kodi Guddu Dosa

Instructions

1. 1

   Prepare the Dosa Batter (or use 4 cups of store-bought batter)

   • Rinse the rice, urad dal, chana dal, and methi seeds thoroughly under running water.
   • In a large bowl, combine the urad dal, chana dal, and methi seeds. In a separate bowl, place the rice. Cover both with plenty of water and let them soak for at least 6 hours.
   • Drain the water completely. In a wet grinder or high-speed blender, first grind the dal mixture into a very smooth and fluffy paste, adding small amounts of cold water as needed. Transfer the paste to a large container.
   • Next, grind the soaked rice to a smooth, slightly granular paste. Add this to the dal paste.
   • Add 1 tsp of salt and mix the batter thoroughly with your clean hands for 2-3 minutes. This helps in kickstarting the fermentation process.
   • Cover the container and place it in a warm, dark place to ferment for 8-12 hours, or overnight. The batter should double in volume and have a pleasant, tangy aroma.
2. 2

   Prepare the Egg Topping

   • In a mixing bowl, crack the 4 eggs and whisk them until light and frothy.
   • To the whisked eggs, add the finely chopped onion, green chilies, grated ginger, and coriander leaves.
   • Stir in the turmeric powder, red chili powder, garam masala, and the remaining 0.5 tsp of salt.
   • Mix everything together until well combined. This mixture is sufficient for about 8 dosas.
3. 3

   Cook the Kodi Guddu Dosa

   • Heat a non-stick or cast-iron tawa (griddle) 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 it with a paper towel or half an onion. This seasons the pan and prevents sticking.
   • Reduce the heat to medium. Stir the dosa batter well. Pour a ladleful of batter (about 1/2 cup) onto the center of the hot tawa.
   • Immediately, using the back of the ladle, spread the batter in a circular motion from the center outwards to form a thin, even crepe.
   • Drizzle about 1/2 tsp of oil around the edges and on top of the dosa. Cook for about 1-2 minutes, until the bottom turns golden brown and the edges start to lift.
   • Quickly pour about 1/4 cup of the prepared egg mixture over the dosa. Use a spoon to spread it evenly across the entire surface.
   • Increase the heat slightly and cook for another 2-3 minutes, until the egg is fully set and the dosa is crisp and golden.
   • Carefully fold the dosa in half.
4. 4

   Serve Immediately

   • Slide the Kodi Guddu Dosa from the tawa onto a plate. Repeat the process with the remaining batter and egg mixture.
   • Serve hot with your choice of accompaniments like coconut chutney, tomato chutney, or sambar.