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A spicy and savory crepe from Andhra cuisine, where a classic dosa is topped with a flavorful beaten egg mixture, onions, and chilies. It's a protein-packed breakfast or snack that's both filling and delicious, perfect with a side of chutney.
Prepare the Dosa Batter (or use 4 cups of store-bought batter)
Prepare the Egg Topping
A spicy and savory crepe from Andhra cuisine, where a classic dosa is topped with a flavorful beaten egg mixture, onions, and chilies. It's a protein-packed breakfast or snack that's both filling and delicious, perfect with a side of chutney.
This andhra recipe takes 50 minutes to prepare and yields 4 servings. At 578.88 calories per serving with 19.63g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or dinner.
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Cook the Kodi Guddu Dosa
Serve Immediately
Sprinkle a generous amount of grated mozzarella or cheddar cheese over the egg mixture before it sets for a gooey, cheesy version.
Add finely chopped vegetables like bell peppers, carrots, or spinach to the egg mixture for added nutrition and color.
After spreading the egg mixture, sprinkle a spoonful of Idli Podi (gunpowder) over the top for an extra layer of spice and flavor.
For a non-vegetarian feast, spread a layer of pre-cooked spicy mutton keema (minced meat) over the dosa before adding the egg mixture.
The combination of eggs and urad dal provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The natural fermentation process of the dosa batter creates beneficial probiotics. These microorganisms promote a healthy gut microbiome, aiding digestion and improving nutrient absorption.
The complex carbohydrates from rice and lentils are broken down slowly by the body, providing a steady and sustained release of energy that keeps you feeling full and active for longer.
One serving, which consists of two Kodi Guddu Dosas, contains approximately 550-650 calories, depending on the amount of oil used and the size of the dosas. It's a substantial and energy-dense meal.
Yes, it can be a healthy and balanced meal. It provides a good mix of protein from eggs and lentils, complex carbohydrates from rice, and is gut-friendly due to fermentation. To make it healthier, use minimal oil for cooking.
Absolutely! Using good quality store-bought dosa batter is a fantastic time-saver and makes this recipe much quicker to prepare on a busy day.
Dosas usually stick for a few reasons: the tawa (pan) is not hot enough before you pour the batter, the tawa is not well-seasoned, or the batter is too thick. Ensure the pan is very hot, and grease it lightly before making each dosa.
It's best to prepare the egg mixture just before you start making the dosas. If made too far in advance, the onions will release water, making the mixture runny and potentially affecting the texture of the dosa.
This recipe goes great with these complete meals
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
