Chettinad Egg Dosa

1. 1
   prep · ~6 min

   Soak the rice and dal.

   1.Rinse parboiled rice well until the water runs mostly clear.

   2.Rinse urad dal and fenugreek seeds together.

   3.Soak the rice in plenty of water in one bowl for 6 hours.

   4.Soak the urad dal and fenugreek seeds in another bowl for 6 hours.

   TIPA long soak helps the batter grind smooth and ferment better.
2. 2
   mix · ~15 min

   Grind the dosa batter.

   1.Drain the soaked urad dal and fenugreek seeds.

   2.Grind them with water for grinding to a light, fluffy batter.

   3.Drain the soaked rice and grind it separately with water for grinding to a smooth, slightly grainy batter.

   4.Mix both batters together in a large bowl and stir in salt.
3. 3
   rest · ~480 min

   Ferment the batter.

   Cover the bowl loosely and leave the batter in a warm place for 8 hours, or until it turns airy and slightly risen.

   TIPThe batter should smell mildly tangy and look bubbly, not sharp or over-sour.
4. 4
   saute · ~7 min

   Make the Chettinad masala.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add fennel seeds and let them sizzle for 10 seconds.

   3.Add onion, green chili, curry leaves, ginger, and garlic; cook until the onion softens and turns light golden, 5 to 6 minutes.

   4.Add black pepper, cumin powder, red chili powder, and turmeric powder; cook for 30 seconds.

   5.Turn off the heat and mix in coriander leaves.

   TIPKeep the pepper slightly coarse so the dosa gets that classic Chettinad kick.
5. 5
   fry · ~2 min

   Spread the first dosa.

   Heat a dosa tawa until medium-hot. Pour a ladle of batter and spread it in a thin circle. Drizzle a little of the remaining oil around the edges and cook until the base starts turning crisp.

   TIPIf the tawa is too hot, the batter will not spread evenly.
6. 6
   assemble · ~2 min

   Add the egg and masala topping.

   1.Crack 1 egg directly over the half-cooked dosa.

   2.Spread the egg gently with the back of a spoon to cover the surface.

   3.Scatter one-fourth of the Chettinad masala over the egg layer.

   4.Press lightly so the topping sticks as the egg sets.
7. 7
   fry · ~3 min

   Cook until crisp and set.

   Cook the dosa on medium heat until the egg is set and the underside is deep golden and crisp, 2 to 3 minutes. Fold and remove to a plate.

8. 8
   fry · ~12 min

   Repeat with the remaining batter and eggs.

   Make 3 more dosas the same way, using the remaining batter, oil, eggs, and masala.

9. 9
   serve

   Serve the dosas hot.

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