

Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
Loading...
Aromatic, protein-packed Udupi Masala Scrambled Eggs with toast – a quick, energy-giving comfort for busy mornings!

A vibrant and aromatic Indian-style scrambled egg dish, also known as Anda Bhurji. This quick and easy recipe combines fluffy eggs with sautéed onions, tomatoes, and a blend of classic Indian spices. Perfect for a protein-packed breakfast or a light meal, it's ready in under 15 minutes and pairs wonderfully with toast or roti.
Serving size: 1 cup

A classic Indian breakfast, this savory Besan Bread Toast is crispy on the outside and soft within. Bread slices are dipped in a flavorful spiced chickpea flour batter loaded with fresh vegetables and pan-fried to a perfect golden-brown. It's a quick, satisfying, and protein-rich meal perfect for any time of day.
Serving size: 2 pieces


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.


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 Mutton Gassi with soft Neer Dosa - a perfectly spiced, soul-satisfying dinner.
Aromatic, protein-packed Udupi Masala Scrambled Eggs with toast – a quick, energy-giving comfort for busy mornings!
This udupi dish is perfect for snack. With 657.73 calories and 29.18g of protein per serving, it's a muscle-gain option for your meal plan.
In a medium bowl, crack the eggs. Add a pinch of salt and whisk vigorously for about 1 minute until they are light, frothy, and uniform in color. Set aside.
Heat oil in a non-stick skillet or pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds. Immediately add the cumin seeds and curry leaves, and sauté for another 15-20 seconds until fragrant.
Add the finely chopped onion, green chili, and ginger-garlic paste to the pan. Sauté for 3-4 minutes, stirring frequently, until the onions soften and become translucent.
Stir in the finely chopped tomato. Cook for another 3-4 minutes, mashing the tomatoes gently with your spatula, until they break down and become soft and pulpy. Add the turmeric powder, red chili powder, and the remaining salt. Cook for 1 minute, stirring continuously, until the spices are fragrant and the oil begins to separate from the masala.
Reduce the heat to low. Pour the whisked eggs into the pan over the masala. Let them cook undisturbed for 30-45 seconds until the edges start to set.
Using a spatula, gently push the cooked eggs from the edges toward the center, creating large, soft curds. Continue this gentle folding motion for 2-3 minutes until the eggs are about 90% cooked but still slightly moist. Avoid over-stirring to keep the curds soft.
Turn off the heat. The residual heat will finish cooking the eggs. Sprinkle the garam masala and fresh chopped coriander leaves over the top. Give it a final gentle mix and serve immediately.
Prepare the Batter
Coat and Cook the Toast
Repeat and Serve