non-vegetariangluten-free
udupi
Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
30 min
570 cal
40gProtein
79gCarbs
10gFat
2Recipes
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Udupi Style Egg Kothu Parotta: a perfectly spiced, energy-giving meal that's pure street food joy!
A delightful twist on the classic South Indian street food. Shredded parotta is tossed with scrambled eggs and a fragrant, mildly sweet and tangy Udupi-style masala made with coconut and spices. A hearty and flavorful one-pan meal.
Serving size: 1 serving
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Udupi Style Egg Kothu Parotta: a perfectly spiced, energy-giving meal that's pure street food joy!
This udupi dish is perfect for dinner. With 635.24 calories and 17.72g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the parottas by tearing them into small, bite-sized pieces by hand. Set them aside.
Heat coconut oil in a large, heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter. Add the urad dal and sauté for 30 seconds until golden. Then, add the curry leaves and slit green chilies, and sauté for another 30 seconds.
Add the finely chopped onions and cook for 4-5 minutes until they become soft and translucent. Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy. Lower the heat and add the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for 2 minutes.
Stir in the grated coconut, tamarind paste, and optional jaggery. Pour in 1/4 cup of water, stir well, and allow the masala to simmer for 3-4 minutes until it forms a thick gravy.
Push the masala to one side of the pan. Crack the 4 eggs into the empty space. Let them set for 30 seconds, then gently scramble them until they are about 80% cooked. Mix the scrambled eggs thoroughly with the masala.
Add the shredded parotta pieces to the pan. Toss everything together until the parotta is evenly coated. Using two flat metal spatulas, chop and mix the parotta on the pan for 2-3 minutes. This 'kothu' action is key to the dish's texture. Continue to cook for another 2-3 minutes until heated through.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.