A popular South Indian street food where a crispy, golden dosa is topped with a savory, spiced egg mixture. It's a quick, protein-packed meal perfect for breakfast or a light dinner.
Prep10 min
Cook20 min
Servings4
Serving size: 2 pieces
638cal
23gprotein
78gcarbs
26g
Ingredients
4 cup Dosa Batter (Store-bought or homemade)
8 pcs Egg (Large)
2 pcs Red Onion (Medium, finely chopped)
2 pcs Green Chilli (Finely chopped, adjust to taste)
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 Mutta Dosa, Vegetable Sambar and Coconut Chutney
Crispy Mutta Dosa with tangy sambar and fresh chutney. A gut-friendly, protein-packed breakfast treat!
This kerala dish is perfect for breakfast or lunch. With 1106.97 calories and 38.14000000000001g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 tsp Salt (Adjust to taste)
4 tbsp Gingelly Oil (Also known as sesame oil, for cooking)
Instructions
1
Prepare the Egg Mixture
In a medium bowl, crack 8 eggs and whisk them until light and frothy. This will be enough for 8 dosas.
To the whisked eggs, add the finely chopped red onion, green chilies, grated ginger, and chopped coriander leaves.
Stir in the turmeric powder, red chili powder, black pepper powder, and salt.
Mix everything thoroughly until all the ingredients are well combined. Set aside.
2
Heat and Prepare the Tawa (Griddle)
Place a non-stick tawa or a well-seasoned cast iron griddle over medium-high heat.
Allow the tawa to get sufficiently hot. To check, sprinkle a few drops of water on it. If they sizzle and evaporate immediately, the tawa is ready.
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 helps the dosa spread without sticking.
3
Make the Dosa
Before pouring the batter, reduce the heat to medium-low to prevent the dosa from cooking too quickly.
Pour a 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 continuous outward spiral motion to form a thin, even circle.
Increase the heat back to medium-high. Drizzle about 1/2 teaspoon of gingelly 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 away from the tawa.
4
Add Egg Topping and Cook
Give the egg mixture a quick stir, then pour about 1/2 cup (equivalent to one egg's worth of the mixture) over the cooking dosa.
Using a spoon, quickly and gently spread the egg mixture to cover the entire surface of the dosa.
Drizzle another 1/2 teaspoon of oil over the egg.
Cook for another 2-3 minutes, until the egg is fully cooked and set. The dosa should be crispy and golden.
Carefully fold the dosa in half.
5
Serve Immediately
Slide the finished Mutta Dosa from the tawa onto a serving 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.
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.
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.