Muttai Kari Dosa with Kara Chutney

Instructions

1. 1

   Prepare the Egg Masala (Muttai Kari)

   • Heat 3 tbsp of oil in a kadai or pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
   • Add the cumin seeds and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
   • Add the finely chopped onions and slit green chillies. Sauté for 6-8 minutes, stirring occasionally, until the onions become soft and translucent.
   • Stir in the ginger-garlic paste and cook for 1-2 minutes until its raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-6 minutes, until they turn soft, mushy, and well-integrated into the onion base.
   • Add all the spice powders: turmeric, red chilli, coriander, and garam masala, along with the salt. Mix well and cook for 2-3 minutes until the spices are fragrant and oil begins to separate from the masala.
   • In a separate bowl, whisk the 6 eggs until frothy. Reduce the heat to low and pour the whisked eggs into the pan.
   • Stir continuously, scrambling the eggs. Cook for 3-4 minutes until the eggs are just cooked but still soft and slightly moist. Avoid overcooking to prevent a dry filling.
   • Turn off the heat, stir in the chopped coriander leaves, and set the egg masala aside.
2. 2

   Make the Muttai Kari Dosas

   • Heat a non-stick tawa or a seasoned cast-iron griddle over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
   • Reduce the heat to medium-low. Lightly grease the tawa and wipe it with a damp cloth or a halved onion. This helps cool the surface slightly for even spreading.
   • Pour a ladleful of dosa batter (about 1/2 to 3/4 cup) onto the center of the tawa.
   • Working quickly, use the back of the ladle to spread the batter in a circular motion, moving from the center outwards to form a thin, even dosa.
   • Increase the heat back to medium-high. Drizzle about 1 tsp of oil or ghee around the edges and on top of the dosa.
   • Cook for 1-2 minutes, or until the bottom surface turns golden brown and the edges start to lift from the pan.
   • Spoon a generous amount (about 1/4 of the mixture) of the prepared egg masala onto one half of the dosa and spread it evenly.
   • Allow it to cook for another 30-60 seconds for the masala to heat through and its flavors to meld with the dosa.
   • Carefully fold the other half of the dosa over the filling.
3. 3

   Serve Immediately

   • Using a spatula, gently remove the Muttai Kari Dosa from the tawa and place it on a serving plate.
   • Repeat the process with the remaining batter and egg masala to make a total of 4 dosas.
   • Serve hot with your choice of coconut chutney, tomato chutney, or sambar for a complete meal.