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A savory, crispy fermented rice and lentil crepe topped with a spiced egg, cooked until just set. This popular South Indian street food, also known as Muttai Dosa, is a protein-packed twist on the classic dosa, perfect for a hearty breakfast or light dinner.
Prepare the mixtures. In a medium bowl, whisk the eggs thoroughly with salt, turmeric powder, and black pepper powder. In a separate small bowl, combine the finely chopped onion, green chilies, and coriander leaves. Keep both mixtures ready by the stove.
Heat the tawa. Place a non-stick or cast-iron 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 using a paper towel or an onion half.
Pour and spread the batter. Reduce the heat to medium-low. Pour a ladleful (about 1/2 cup) of dosa batter onto the center of the tawa. Working quickly, use the back of the ladle to spread the batter in a circular motion from the center outwards, forming a thin, even crepe.
Add the egg and toppings. Cook for about 30-45 seconds, until the top of the dosa looks slightly set. Drizzle about 1 teaspoon of oil around the edges. Pour 1/4 of the whisked egg mixture over the dosa, using a spoon to spread it evenly. Immediately sprinkle 1/4 of the onion-chili-coriander mixture over the egg.
Cook and fold. Increase the heat back to medium. Allow the dosa to cook for 2-3 minutes. The egg on top should be fully set, and the bottom of the dosa should be golden brown and crisp. There is no need to flip it. Gently fold the dosa in half using a spatula.
Serve. Slide the Anda Polo onto a plate. Serve immediately with coconut chutney, tomato chutney, or sambar. Repeat steps 3-6 to make the remaining dosas.
A savory, crispy fermented rice and lentil crepe topped with a spiced egg, cooked until just set. This popular South Indian street food, also known as Muttai Dosa, is a protein-packed twist on the classic dosa, perfect for a hearty breakfast or light dinner.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 380.05 calories per serving with 11.26g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
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Sprinkle a generous amount of grated cheddar or mozzarella cheese over the egg before folding for a gooey, delicious twist.
Sprinkle a tablespoon of idli podi (gunpowder) along with the onions for an extra layer of spicy, nutty flavor.
Place a spoonful of classic potato masala filling in the center before folding to turn it into a more substantial and filling meal.
Add finely chopped bell peppers, grated carrots, or chopped tomatoes to the onion mixture for extra nutrition and color.
The combination of egg and lentils (in the dosa batter) provides a complete protein profile, essential for muscle repair, growth, and overall body function.
The dosa batter is traditionally fermented, which introduces beneficial probiotics. These probiotics aid digestion and contribute to a healthy gut microbiome.
The complex carbohydrates from the rice and lentils in the batter provide a steady supply of energy, unlike simple carbs, keeping you full and energized for longer.
One Anda Polo (Egg Dosa) contains approximately 360-400 calories, making it a well-balanced and substantial meal. The exact count can vary based on the thickness of the dosa and the amount of oil used.
Yes, it's a healthy dish. It provides a good balance of carbohydrates from the rice and lentil batter, high-quality protein from the egg, and vitamins from the fresh toppings. The fermentation process of the batter also makes it easier to digest and beneficial for gut health.
It is traditionally served with coconut chutney, tomato chutney, or sambar. A side of idli podi mixed with oil is also a popular accompaniment.
Absolutely! Using good quality store-bought dosa batter is a great time-saver and works perfectly for this recipe. Just ensure it's well-fermented and at the right consistency.
This usually happens if the pan is not hot enough or is not seasoned well. Ensure the tawa is properly heated. For cast-iron pans, seasoning is crucial. For any pan, wiping it with an oil-greased onion half before making each dosa helps create a non-stick layer.
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