A fiery and savory crepe from Andhra, this dosa features a spicy onion paste (Ulli Karam) spread over a crispy base and topped with a perfectly cooked egg. A protein-packed breakfast that's full of bold flavors.
Prep20 min
Cook30 min
Soak360 min
Ferment480 min
Servings4
Serving size: 2 pieces
528cal
24gprotein
53gcarbs
Ingredients
1.5 cup Idli Rice (Also known as parboiled rice)
0.5 cup Urad Dal (Skinned black gram lentils)
2 tbsp Chana Dal (Split Bengal gram, adds crispiness)
0.5 tsp Fenugreek Seeds (Also known as Methi seeds)
0.25 cup Thick Poha (Flattened rice)
4 cup Water (For soaking and grinding, use as needed)
2 large Onion (Roughly chopped, for the Ulli Karam)
10 pieces Dried Red Chillies (Preferably Guntur or Byadgi, adjust to taste)
A vibrant and tangy South Indian condiment made with ripe tomatoes, onions, and a blend of aromatic spices. This versatile chutney, with its perfect balance of sweet, sour, and spicy notes, is an essential accompaniment for idli, dosa, uttapam, and various other South Indian dishes.
Crispy Ulli Karam Egg Dosa with tangy chutney - a protein-packed, energy-giving start to your day!
This andhra dish is perfect for lunch. With 591.55 calories and 24.9g of protein per serving, it's a nutritious choice for your meal plan.
26gfat
5 pieces
Garlic Cloves
1 tsp Tamarind Paste
0.5 tsp Jaggery (Powdered, balances the spice)
1 tsp Cumin Seeds
2.5 tsp Salt (Divided for paste and batter)
8 large Eggs
4 tbsp Sesame Oil (For cooking the dosas)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
0.25 tsp Black Pepper (Freshly ground, optional)
Instructions
1
Prepare the Dosa Batter (8-12 hours ahead)
Rinse the idli rice, urad dal, chana dal, and fenugreek seeds together under running water 3-4 times.
Soak the rinsed mixture in 3 cups of water for at least 6 hours or overnight.
Just before grinding, rinse the poha and soak it in 1/2 cup of water for 15 minutes until it softens.
Drain the water from the rice and dal mixture. Transfer to a high-speed blender or wet grinder.
Add the soaked poha and grind, adding about 1/2 to 1 cup of cold water gradually, to form a smooth, flowing batter. Do not add all the water at once.
Pour the batter into a large bowl (it will double in volume), cover with a lid, and place in a warm, dark place to ferment for 8-12 hours.
2
Make the Ulli Karam Paste (5 minutes)
In a blender jar, combine the roughly chopped onions, dried red chillies, garlic cloves, tamarind paste, jaggery, cumin seeds, and 0.75 tsp of salt.
Blend into a coarse paste. Do not add any water; the moisture from the onions is sufficient. Set this spicy paste aside.
3
Cook the Ulli Karam Egg Dosa (20-25 minutes)
After fermentation, the batter should be light and airy. Add the remaining 1.75 tsp of salt and mix gently without deflating the batter. Adjust consistency with a little water if it's too thick.
Heat a cast-iron or non-stick tawa (griddle) over medium-high heat. 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.
Pour one ladleful (about 1/2 cup) of batter onto the center of the hot tawa.
Using the back of the ladle, quickly spread the batter in a continuous circular motion from the center outwards to form a thin, even crepe.
Drizzle about 1/2 tsp of sesame oil around the edges and on top of the dosa. Cook for 1-2 minutes until the bottom turns golden and the edges start to lift.
Generously spread 1-2 tablespoons of the Ulli Karam paste over the entire surface of the dosa.
Immediately crack an egg onto the center. Use a spoon to break the yolk and quickly spread the egg evenly over the Ulli Karam paste.
Sprinkle a pinch of black pepper and some chopped coriander leaves over the egg.
Cook for another 2-3 minutes, until the egg is fully cooked and the dosa is crisp and golden brown.
Fold the dosa in half and carefully slide it onto a serving plate.
4
Serve
Repeat the process with the remaining batter, paste, and eggs.
Serve the Ulli Karam Egg Dosas immediately while they are hot and crispy, with a side of coconut or peanut chutney.
63cal
1gprotein
7gcarbs
4gfat
Ingredients
400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
1 medium Red Onion (Approx. 150g, roughly chopped)
2 tbsp Sesame Oil (Also known as gingelly oil, divided)
1 tsp Chana Dal
1 tsp Urad Dal
4 cloves Garlic (Peeled and roughly chopped)
1 inch Ginger (Peeled and roughly chopped)
4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
0.25 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
1 tsp Salt (Adjust to taste)
0.5 tsp Mustard Seeds
0.25 tsp Asafoetida
1 sprig Curry Leaves (About 10-12 leaves)
2 tbsp Water (As needed for grinding)
Instructions
1
Sauté Dals and Aromatics
Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2
Cook the Tomatoes
Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3
Cool and Grind the Mixture
Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
Once cooled, transfer the entire mixture to a blender or mixie jar.
Blend to a smooth or slightly coarse paste, as per your preference. Add 1-2 tablespoons of water only if necessary to aid the grinding process.
4
Prepare the Tempering (Tadka)
In a small tadka pan, heat the remaining 0.5 tablespoon of sesame oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
Add the asafoetida and fresh curry leaves. Be cautious as the curry leaves will crackle. Sauté for about 30 seconds until the leaves are crisp and fragrant.
5
Combine and Serve
Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
Mix well to incorporate the flavors of the tadka. Your authentic Tomato Chutney is now ready to be served.
