Muttai Dosa

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium bowl, crack all 8 eggs. Add the finely chopped onion, green chilies, coriander leaves, turmeric powder, red chili powder, freshly ground black pepper, and salt.
   • Whisk vigorously for 1-2 minutes until the mixture is well combined, light, and slightly frothy. This helps create a fluffy egg layer on the dosa.
   • Set the egg mixture aside. You will use approximately 1/8th of this mixture for each dosa.
2. 2

   Heat and Season the Tawa

   • Place a dosa tawa (a flat non-stick pan or seasoned cast-iron skillet) over medium-high heat.
   • Test the temperature by sprinkling a few drops of water on the surface. If they sizzle and evaporate immediately, the tawa is ready.
   • Reduce the heat to low. Dip a paper towel or a halved onion in a little oil and wipe the tawa to lightly grease it. This prevents the batter from sticking and helps in spreading it evenly.
3. 3

   Cook the Dosa Base

   • Stir the dosa batter well. Pour one ladleful (about 1/4 to 1/3 cup) of batter onto the center of the hot tawa.
   • Working quickly, use the back of the ladle to spread the batter in a circular motion, starting from the center and moving outwards to form a thin, even crepe.
   • Increase the heat back to medium-high. Drizzle about 1/2 teaspoon of oil around the edges and on top of the dosa.
   • Cook for 60-90 seconds, until the bottom turns a light golden brown and the edges begin to lift away from the pan.
4. 4

   Add Egg and Finish Cooking

   • Give the egg mixture a quick stir, then pour about 1/8th of it over the cooking dosa.
   • Use a spoon or spatula to quickly spread the egg mixture evenly over the entire surface of the dosa.
   • Allow it to cook for another 1-2 minutes, until the egg is fully set and cooked through. The dosa should be crisp and golden at the edges.
   • Fold the dosa in half and press down gently with a spatula. Cook for an additional 30 seconds.
5. 5

   Serve Immediately

   • Slide the finished Muttai Dosa onto a plate.
   • Repeat the process with the remaining batter and egg mixture, remembering to wipe and lightly grease the tawa between each dosa to maintain temperature and prevent sticking.
   • Serve immediately while hot and crispy with coconut chutney, tomato chutney, or sambar.