Egg Dosa Roll
A protein-packed dosa with a fluffy egg layer, studded with fresh spinach and onions. This savory South Indian roll is a wholesome and quick meal for breakfast or brunch.
For 4 servings
Prepare the dosa batter.
- Rinse the idli rice and urad dal separately until the water runs clear.
- Soak the rice, dal, and fenugreek seeds in plenty of water in separate bowls for 4-6 hours.
- Drain the water and grind the dal first to a smooth, fluffy paste, adding a little cold water as needed.
- Next, grind the rice to a slightly coarse paste. Mix both pastes together in a large bowl, add salt, and mix well with your hands.
- Cover and let the batter ferment in a warm place for 8-12 hours, or until it has risen and smells tangy.
TIPUsing your hands to mix the batter helps in better fermentation. The batter should be thick but pourable.Prepare the egg and vegetable filling.
In a medium bowl, whisk the eggs until light and frothy. Stir in the finely chopped spinach, onion, green chili, coriander leaves, and a pinch of salt. Mix until everything is evenly combined.
TIPEnsure the vegetables are chopped very finely so they cook quickly and spread evenly on the dosa.Cook the dosa with the egg layer.
- Heat a non-stick or cast-iron tava over medium heat. Lightly grease it with oil.
- Once hot, pour a ladleful of dosa batter onto the center and spread it in a circular motion to form a thin dosa.
- Immediately pour about a quarter of the egg mixture over the dosa, spreading it to cover the surface.
- Drizzle about 1 teaspoon of oil around the edges of the dosa.
Cook, apply chutney, and roll.
Cook for 2-3 minutes on medium heat, until the egg layer is fully set and the bottom of the dosa turns golden brown and crispy. Spread a thin layer of mint chutney over the egg surface. Carefully roll the dosa tightly into a cylinder.
Serve immediately.
Remove the egg dosa roll from the tava and serve hot. Repeat the process with the remaining batter and egg mixture to make the rest of the rolls.
TIPThese rolls are best enjoyed fresh and hot, as they lose their crispness upon cooling.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a well-seasoned cast iron tava or a good non-stick pan to prevent the dosa and egg from sticking.
- 2Ensure the batter is at room temperature before making dosas for the best texture.
- 3Don't make the dosa too thick, as it will take longer to cook and won't be as crispy.
- 4Whisking the egg with a teaspoon of water can result in a lighter, fluffier egg layer.
- 5Adjust the amount of green chili to suit your spice preference.
Adapt it for your goals.
Vegan
Replace the egg with a batter made from chickpea flour (besan), water, and spices to create a 'vegan egg' layer.
kid friendlyKid friendly
Omit the green chili and add some grated cheese over the egg layer before rolling to make it appealing for kids.
high proteinHigh protein
Add some crumbled paneer or tofu to the egg mixture for an extra boost of protein.
healthyHealthy
Use finely chopped bell peppers, grated carrots, or mushrooms along with spinach to increase the vegetable content.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, crucial for muscle building, repair, and keeping you full and satisfied for longer.
Rich in Iron and Vitamins
Spinach adds a significant amount of iron, which is vital for energy, as well as vitamins A and K. The fermented batter also increases the bioavailability of B vitamins.
Promotes Gut Health
The fermentation process of the dosa batter creates probiotics, which are beneficial bacteria that support a healthy digestive system and improve nutrient absorption.
Frequently asked questions
Yes, it's a well-balanced meal. It provides high-quality protein from eggs, complex carbohydrates from the fermented batter, and essential vitamins and fiber from the spinach and onions. Using minimal oil keeps it low in fat.
