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A crispy, savory dosa topped with a fluffy egg and a generous sprinkle of spicy idli podi. This protein-packed South Indian favorite is a delicious and filling meal, perfect for any time of day.
Prepare the toppings. In a medium bowl, combine the finely chopped onion, green chilies, and coriander leaves. Set aside. It's best to prepare the egg mixture for each dosa individually just before cooking.
Heat the tawa. Place a non-stick or well-seasoned cast iron tawa over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately. Reduce heat to low and wipe the tawa with a damp cloth or a slice of onion dipped in oil.
Make the dosa. Pour one ladleful of dosa batter (about 1/2 cup) onto the center of the hot tawa. Using the back of the ladle, quickly spread the batter in a circular motion from the center outwards to form a thin, even dosa.
Add the egg and toppings. Increase the heat to medium. Drizzle about 1/2 teaspoon of gingelly oil around the edges. While the dosa base cooks, quickly crack one egg into a small bowl, add 1/8th of the onion-chili mixture, a pinch of salt and pepper, and whisk lightly. Pour this egg mixture over the dosa and use a spoon to spread it evenly.
Sprinkle podi and cook. Generously sprinkle 1 tablespoon of idli podi over the egg layer. Drizzle another 1/2 teaspoon of oil on top. Cook for 1-2 minutes, until the bottom of the dosa is golden brown and crisp, and the egg on top is fully cooked and set. There is no need to flip it.
Fold and serve. Once cooked, carefully fold the dosa in half. Press gently with a spatula and slide it onto a serving plate. Serve immediately with coconut chutney, tomato chutney, or sambar.
A crispy, savory dosa topped with a fluffy egg and a generous sprinkle of spicy idli podi. This protein-packed South Indian favorite is a delicious and filling meal, perfect for any time of day.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 738.39 calories per serving with 27.59g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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Repeat the process with the remaining batter and ingredients to make all the dosas.
Sprinkle a handful of grated mozzarella or cheddar cheese over the podi before folding the dosa for a gooey, delicious twist.
Add finely grated carrots, capsicum, or finely chopped spinach to the onion mixture for extra nutrients and flavor.
Add a pinch of turmeric powder and garam masala to the egg mixture for a more intense, spicy flavor profile.
Experiment with other South Indian powders like peanut podi, flaxseed podi, or karivepaku podi (curry leaf powder) instead of idli podi.
The inclusion of a whole egg makes this dosa a high-protein meal, essential for muscle repair, growth, and overall body function.
The dosa batter is traditionally fermented, which makes it a good source of natural probiotics. These beneficial bacteria support a healthy gut microbiome and improve digestion.
Made from rice and lentils, the dosa provides complex carbohydrates that offer a steady supply of energy, keeping you full and active for longer.
This dish combines various food groups, providing essential nutrients like B vitamins, iron from lentils, and vitamins A and D from the egg.
One Egg Podi Dosa contains approximately 200-250 calories, depending on the thickness of the dosa, the amount of oil used, and the size of the egg. A serving of two dosas would be around 400-500 calories.
Yes, it can be a very healthy and balanced meal. It provides high-quality protein from the egg, complex carbohydrates from the dosa batter, and beneficial probiotics from the fermented batter which are good for gut health. Using minimal oil makes it even healthier.
Absolutely! This recipe is a perfect way to use leftover dosa batter from the refrigerator. Just make sure to bring the batter to room temperature for about 15-20 minutes before making the dosas for the best texture.
Idli Podi, also known as 'gunpowder' or 'milagai podi', is a coarse spice powder made from a mixture of ground dry spices like dried red chilies, lentils (chana dal, urad dal), sesame seeds, and asafoetida. It's typically mixed with ghee or oil and served as a condiment.
Sticking usually happens if the tawa is not hot enough or not well-seasoned. Ensure the tawa is properly heated before pouring the batter. If using a cast iron tawa, season it by rubbing it with a slice of onion dipped in oil before making each dosa. For non-stick pans, avoid using metal spatulas that can scratch the surface.
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