Neer Dosa with Coconut Scrambled Eggs

Ingredients

• 8 pcs Large Eggs (Bring to room temperature for better results)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 10 pcs Curry Leaves (Fresh is preferred)
• 1 pcs Onion (Medium-sized, finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to your spice preference)
• 0.5 tsp Turmeric Powder
• 0.5 cup Fresh Coconut (Grated. Thawed frozen coconut works well too)
• 0.75 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground for best flavor)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the egg mixture. In a medium bowl, crack the eggs. Add salt, freshly ground black pepper, and turmeric powder. Whisk vigorously for about 1 minute until the mixture is pale and slightly frothy. Set aside.

2. 2

   Prepare the tempering (tadka). Heat coconut oil in a non-stick skillet or pan over medium heat. Once the oil is shimmering, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.

3. 3

   Sauté the aromatics. Add the urad dal to the pan and sauté for about 1 minute until it turns a light golden brown. Be careful not to burn it. Immediately add the curry leaves (they will crackle), finely chopped onion, and green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.

4. 4

   Cook the eggs. Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds until the edges just begin to set. Using a spatula, gently push the cooked portions from the edges toward the center, allowing the uncooked egg to flow to the sides. Continue this gentle pushing and folding motion for 2-3 minutes until the eggs are about 80% cooked and still have a soft, creamy consistency.

5. 5

   Finish and serve. Add the freshly grated coconut to the eggs and gently mix to combine. Cook for another minute until the eggs are cooked through but still moist and fluffy. Turn off the heat, garnish with freshly chopped coriander leaves, and serve immediately.