Muttai Dosai with Tomato Chutney

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium-sized bowl, crack all 8 eggs.
   • Add the finely chopped onion, green chilies, coriander leaves, turmeric powder, black pepper powder, and salt.
   • Whisk vigorously for 1-2 minutes until the mixture is well combined, light, and slightly frothy. Set aside.
2. 2

   Heat the Tawa and Pour Dosa

   • Place a non-stick tawa or a well-seasoned cast-iron griddle over medium-high heat. Let it get properly hot.
   • 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 with a paper towel or half an onion for a non-stick surface.
   • Pour one ladleful (about 1/2 cup) of dosa batter onto the center of the hot tawa.
   • Using the back of the ladle, immediately spread the batter in a circular motion from the center outwards to form a thin, even crepe.
3. 3

   Add Egg Topping and Cook

   • Drizzle about 1/2 teaspoon of gingelly oil around the edges of the dosa.
   • Allow the dosa to cook for about 30-45 seconds, until the top surface looks just set.
   • Give the egg mixture a quick whisk, then pour about 1/4 of the mixture (for 2 dosas) over the dosa, spreading it quickly and evenly with a spoon to cover the entire surface.
   • Drizzle another 1/2 teaspoon of oil over the egg topping.
4. 4

   Finish Cooking and Serve

   • Cook for 1-2 minutes on medium heat, until the egg is about 90% set and the bottom of the dosa is golden brown and crisp.
   • Carefully flip the dosa using a wide spatula. Cook on the egg side for another 30-60 seconds until the egg is fully cooked and has golden spots.
   • Fold the dosa in half and transfer it to a serving plate.
   • Repeat the process with the remaining batter and egg mixture to make a total of 8 dosas.
   • Serve immediately while hot and crispy with coconut chutney, kara chutney, or sambar.