Egg Ghee Roast Dosa
A crisp, golden dosa smeared with ghee and topped with beaten egg, onion, green chili, and coriander. This street-style favorite is thin, savory, and deeply satisfying while still light enough to pair with chutney or sambar.
For 4 servings
- prep · ~480 min
Soak the rice and dal.
1.Wash the dosa rice well and soak it in water for 8 hours.2.Wash the urad dal and soak it with fenugreek seeds for 8 hours in a separate bowl.TIPUse enough water so the grains stay fully submerged while soaking. - mix · ~20 min
Grind the batter.
1.Drain the soaked urad dal and fenugreek seeds.2.Grind them with water for grinding to a smooth, fluffy batter.3.Drain the soaked rice and grind it with more water for grinding to a slightly grainy batter.4.Mix both batters in a large bowl until well combined.5.Add salt and mix well.TIPKeep the batter thick but pourable so the dosa spreads thin without tearing. - 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 · ~3 min
Prepare the egg topping.
1.Crack the eggs into a bowl.2.Add onion, green chili, coriander leaves, and black pepper.3.Beat well until the mixture is evenly combined. - fry · ~4 min
Make the first dosa.
1.Heat a dosa tawa over medium heat until hot.2.Pour a ladle of batter in the center and spread it into a thin круг.3.Drizzle 1 tsp ghee around the edges and a few drops over the top.4.Pour one fourth of the egg mixture over the dosa and spread it lightly.5.Cook until the bottom turns crisp and the egg sets, about 3 to 4 minutes.TIPCook on medium heat so the dosa crisps up before the egg browns too fast. - assemble · ~1 min
Fold the dosa.
Loosen the edges, fold the dosa in half or roll it, and remove it from the tawa once crisp and golden.
- fry · ~12 min
Cook the remaining dosas.
Repeat with the remaining batter, ghee, and egg mixture to make 3 more dosas.
- serve
Serve hot.
Serve the egg ghee roast dosa hot while the edges are still crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1If the batter has over-fermented, stir in a little water and a spoon of rice flour to help the dosa spread thin and crisp again.
- 2Wipe the tawa lightly between dosas so stray egg bits do not burn and stick to the next one.
- 3Beat the egg topping just before pouring; if it sits too long, the onion releases water and can make the dosa soggy.
- 4Spread the egg in a very thin layer, leaving a small border at the edge so the dosa still crisps properly.
- 5Cook only until the egg is just set and the underside is deep golden; overcooking makes the top rubbery.
- 6Serve immediately after folding, because the trapped steam softens the crisp ghee-roasted edges within minutes.
Adapt it for your goals.
Extra-spicy
Add more green chili and a pinch of crushed black pepper for a sharper, hotter street-cart style dosa.
cheeseCheese
Sprinkle a little grated cheese over the egg layer before folding for a richer, kid-friendly version.
onion freeOnion-free
Skip the onion and use only chili, coriander, and pepper if you want a lighter topping with less moisture.
low gheeLow-ghee
Use less ghee and a well-seasoned tawa to keep the dosa lighter while still getting some crisp edges.
Why this is on our healthy list.
Protein from Egg and Dal
The egg topping plus urad dal in the batter make this dosa more filling and satisfying than a plain dosa.
Fermented Batter Support
Fermentation helps develop flavor and can make the rice-and-dal batter easier to digest for many people.
Herb and Chili Freshness
Coriander, onion, and green chili add freshness and aroma, so the dosa tastes vibrant without needing heavy sauces.
Frequently asked questions
The batter may be too thin, the tawa may not be hot enough, or the egg layer may be too thick. Spread the dosa thin, use medium heat, and keep the topping light.
