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A delicious twist on the classic South Indian favorite! Crispy, golden dosas are layered with a savory spiced egg mixture and filled with a traditional potato masala. Perfect for a hearty breakfast or a light dinner.
For 4 servings
Prepare the Potato Masala
Prepare the Egg Mixture
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A delicious twist on the classic South Indian favorite! Crispy, golden dosas are layered with a savory spiced egg mixture and filled with a traditional potato masala. Perfect for a hearty breakfast or a light dinner.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 739.86 calories per serving with 19.74g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Cook the Egg Masala Dosas
Serve
Sprinkle a handful of grated cheddar or mozzarella cheese over the egg layer before adding the potato masala for a gooey, delicious twist.
After spreading the egg, sprinkle a tablespoon of 'idli podi' (gunpowder) over it for an extra layer of spice and flavor.
Add sautéed carrots, peas, and bell peppers to the potato masala for added nutrition and texture.
Substitute the potato masala with a spicy paneer bhurji (crumbled paneer scramble) for a high-protein alternative.
The addition of eggs makes this dosa a protein-packed meal, which is essential for muscle repair, growth, and overall body function.
The combination of carbohydrates from the fermented rice-lentil batter and potatoes provides a steady release of energy, keeping you full and active for longer.
The dosa batter is traditionally fermented, which introduces beneficial probiotics that can aid digestion and promote a healthy gut microbiome.
Ingredients like turmeric, ginger, curry leaves, and coriander are rich in antioxidants and essential vitamins and minerals that support overall health.
One Egg Masala Dosa contains approximately 250-300 calories, depending on the amount of oil used and the size of the dosa. A serving of two dosas would be around 500-600 calories.
Yes, it can be a balanced meal. It provides carbohydrates for energy from the dosa and potatoes, high-quality protein from the egg, and healthy fats. To make it healthier, use minimal oil and serve it with plenty of sambar (lentil soup) for added fiber and protein.
To make it vegan, simply omit the egg. The result will be a classic Masala Dosa, which is delicious on its own. Ensure your dosa batter is also dairy-free (most traditional recipes are).
Ensure the tawa is well-seasoned and properly heated. Before making the first dosa, rub the hot surface with a cut onion or a cloth dipped in a little oil. This creates a temporary non-stick layer.
Dosas are best eaten fresh and hot as they lose their crispiness upon cooling. However, you can store the potato masala in an airtight container in the refrigerator for up to 2 days.