Egg Masala Dosa

1. 1
   prep · ~360 min

   Soak the rice, dal and poha.

   1.Rinse the idli rice well and soak it in water for 6 hours.

   2.Rinse the urad dal and fenugreek seeds and soak them together for 6 hours.

   3.Rinse the poha and soak it in water for 10 minutes before grinding.

   TIPUse enough water for soaking so the grains and dal can swell properly.
2. 2
   mix · ~20 min

   Grind the batter.

   1.Drain the urad dal and fenugreek seeds, then grind with water to a smooth, fluffy batter.

   2.Drain the rice and poha, then grind with water to a slightly grainy but smooth batter.

   3.Mix both batters together in a large bowl until well combined.

   4.Add 0.25 tsp salt and mix again.

   TIPKeep the batter slightly thick; it loosens a little as it ferments.
3. 3
   rest · ~480 min

   Ferment the batter.

   Cover the bowl loosely and let the batter ferment in a warm place for about 8 hours, until slightly risen and airy.

4. 4
   boil · ~15 min

   Boil and mash the potatoes.

   Boil the potatoes until tender, then peel and lightly mash them. Keep a few small chunks for texture.

5. 5
   temper · ~4 min

   Make the tempering for the potato masala.

   1.Heat 2 tbsp oil in a pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add chana dal and urad dal, then cook until lightly golden.

   4.Add curry leaves, green chili and ginger and cook for 20 seconds.

   TIPKeep the heat medium so the dals turn golden without burning.
6. 6
   saute · ~8 min

   Cook the onion masala.

   1.Add the sliced onion to the pan and cook until soft and lightly golden.

   2.Add turmeric powder and the remaining 0.25 tsp salt.

   3.Add the mashed potato and mix well until the masala is evenly coated.

   4.Stir in cilantro and cook for 1 minute.
7. 7
   mix · ~2 min

   Beat the eggs.

   Crack the eggs into a bowl and beat with black pepper until smooth and slightly frothy.

8. 8
   fry · ~3 min

   Cook the first dosa.

   1.Stir the fermented batter gently.

   2.Heat a dosa tawa until medium-hot and drizzle a little oil.

   3.Pour a ladle of batter onto the center and spread it into a thin circle.

   4.Cook for 1 minute until the surface starts to dry and the base begins to turn crisp.

   TIPIf the tawa is too hot, the batter will not spread evenly.
9. 9
   assemble · ~2 min

   Add the egg and masala.

   1.Pour one quarter of the beaten egg over the dosa.

   2.Spread it quickly in a thin layer across the surface.

   3.Drizzle a little oil around the edges.

   4.Place one quarter of the potato masala in the center once the egg is set.
10. 10
    serve · ~8 min

    Fold the dosa and cook the rest.

    Fold the dosa over the filling and cook for 30 seconds more until crisp. Remove and repeat the same way to make the remaining Egg Masala Dosas.

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