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A savory, crispy rice and lentil crepe topped with a freshly cracked egg and a fiery blend of Chettinad spices. This popular South Indian street food is a protein-packed meal, perfect for a hearty breakfast or a quick dinner.
Prepare the Chettinad Masala Powder
Prepare the Toppings
Cook the Chettinad Egg Dosa
A savory, crispy rice and lentil crepe topped with a freshly cracked egg and a fiery blend of Chettinad spices. This popular South Indian street food is a protein-packed meal, perfect for a hearty breakfast or a quick dinner.
This chettinad recipe takes 40 minutes to prepare and yields 4 servings. At 644.35 calories per serving with 22.96g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or dinner.
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Serve Immediately
Add a layer of spicy Chettinad chicken or mutton keema (mince) over the egg before folding the dosa for a more substantial meal.
Omit the egg and instead, sprinkle the dosa with a mixture of grated paneer or crumbled tofu tossed in the Chettinad masala.
Add finely chopped green chilies along with the onion and coriander topping for an extra kick of heat.
For a different flavor profile, sprinkle a spoonful of Idli Milagai Podi (gunpowder) along with the Chettinad masala.
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 Chettinad masala is packed with spices like turmeric, black pepper, and cloves, which are known for their potent anti-inflammatory and antioxidant properties.
Spices like black pepper and red chilies contain compounds like piperine and capsaicin, which can give a temporary boost to your metabolism.
A single Chettinad Egg Dosa contains approximately 200-250 calories, depending on the size of the dosa and the amount of oil used. A serving of two dosas would be around 400-500 calories.
Yes, it can be a healthy and balanced meal. The dosa batter, made from fermented rice and lentils, is a good source of carbohydrates and probiotics. The egg provides high-quality protein, and the Chettinad spices have various health benefits, including anti-inflammatory properties. To keep it healthy, use minimal oil for cooking.
Absolutely! Using good quality store-bought dosa batter is a great time-saver and works perfectly for this recipe.
Chettinad Egg Dosa pairs wonderfully with traditional South Indian accompaniments like coconut chutney, tomato chutney, kara chutney (spicy red chili chutney), or a bowl of hot sambar.
To reduce the heat, simply decrease the number of dried red chilies and black peppercorns when making the Chettinad masala powder. You can also sprinkle less masala powder on each dosa.
Yes, it's highly recommended. You can prepare a larger batch of the masala powder and store it in a cool, dry, airtight container for up to two months. This makes preparing the dosas much quicker.
This recipe goes great with these complete meals
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
