Dimor Doisa
An Assamese-style egg dosa made by pouring a beaten egg over a hot dosa and cooking it until set. Crisp edges, a soft center, and simple spices make it a comforting breakfast or light meal.
For 4 servings
- prep · ~360 min
Soak the rice and dal.
1.Wash the rice well until the water runs mostly clear.2.Wash the urad dal and fenugreek seeds together.3.Soak the rice in one bowl and the dal mixture in another with enough water for 6 hours. - mix · ~15 min
Grind the batter.
1.Drain the soaked rice and dal mixture.2.Grind the urad dal and fenugreek seeds with water to a smooth, fluffy paste.3.Grind the rice with water to a smooth batter with a very slight grainy feel.4.Mix both batters in a large bowl and add 0.5 tsp salt.TIPKeep the batter thick but pourable so the dosa spreads easily and stays crisp. - rest · ~480 min
Ferment the batter.
Cover the bowl and leave the batter in a warm place for about 8 hours, until slightly risen and airy.
- prep · ~5 min
Make the egg topping mix.
1.Crack the eggs into a bowl.2.Add chopped onion, green chili, coriander leaves, black pepper, and 1 pinch salt.3.Beat well until the mixture is evenly combined. - fry · ~2 min
Cook the first dosa.
1.Heat a tawa over medium heat until hot.2.Lightly grease it with 1 tsp oil.3.Pour a ladle of batter in the center and spread it into a thin round.4.Cook until the surface starts to dry and the underside begins to turn golden.TIPIf the tawa is too hot, the batter will not spread well. Lower the heat for a few seconds before pouring. - assemble · ~1 min
Add the egg mixture over the dosa.
Pour one-fourth of the egg mixture over the partly cooked dosa and spread it gently into an even layer. Drizzle a little oil around the edges.
- fry · ~3 min
Cook until the egg sets.
Cover and cook on medium-low heat until the egg is set and the bottom turns crisp, about 2 to 3 minutes. Fold if you like, or leave it open.
- fry · ~9 min
Repeat with the remaining batter and eggs.
Make 3 more dosas the same way, using the remaining batter, egg mixture, and oil.
- serve
Serve hot.
Serve Dimor Doisa hot from the tawa while the edges are crisp and the egg topping is soft and savory.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the fermented batter come to room temperature before cooking so it spreads evenly on the tawa.
- 2Chop the onion and green chili very fine; larger pieces can tear the dosa when you spread the egg.
- 3Pour the egg only after the dosa surface looks slightly dry, or the topping can mix into the batter.
- 4Keep the heat at medium-low after adding the egg so the base crisps before the egg overcooks.
- 5Covering the dosa helps the egg set gently while keeping the center soft and the edges crisp.
- 6If making several at once, stir the egg mixture before each dosa so the onion and herbs stay evenly distributed.
- 7Dimor Doisa is best eaten straight off the tawa; reheated dosas lose their crisp edge quickly.
Adapt it for your goals.
Cheese
Add a light sprinkle of grated cheese over the egg before covering for a richer, more filling breakfast.
extra spicyExtra-spicy
Increase green chili and a little extra black pepper in the egg mix for a hotter, sharper flavour.
vegetable loadedVegetable-loaded
Add very finely chopped capsicum or grated carrot to the egg mixture for more texture and color.
quick versionQuick-version
Use leftover plain dosa batter from a previous meal and top it with the seasoned egg mix for a faster morning option.
Why this is on our healthy list.
Protein-Rich Meal
Eggs and urad dal together make this dosa more satisfying and help turn a simple breakfast into a balanced meal.
Fermented Batter Benefits
The fermented rice and dal batter can be gentler to digest than an unfermented batter and develops better flavor naturally.
Herb and Onion Freshness
Coriander leaves, onion, and green chili add freshness and plant compounds along with savory depth.
Frequently asked questions
Usually the tawa is not hot enough at first, or the egg was added too early. Let the plain dosa cook until the surface looks slightly dry and the underside starts turning golden before topping it.
