Mutta Dosa
A crisp, golden dosa topped with a fluffy layer of scrambled egg and onions. This popular Kerala street food brings together the tangy goodness of fermented dosa batter and the savory richness of eggs, all in one pan. A quick, satisfying breakfast or snack ready in minutes.
For 4 servings
- prep · ~2 min
Whisk the egg mixture.
Crack one egg per dosa into a small bowl. Add a pinch of salt, black pepper, and chopped onion and green chili. Whisk well to combine all ingredients into a uniform mixture.
- fry · ~1 min
Heat the dosa tawa and pour the batter.
Place a dosa tawa over medium-high heat. Once hot, lightly grease it with a few drops of oil. Pour a ladleful of batter in the center and spread it outward in a circular motion to form a slightly thicker dosa than the classic paper-thin version.
TIPA slightly thicker dosa holds the egg better without tearing. - fry · ~1 min
Pour the egg over the dosa.
Immediately pour the whisked egg mixture evenly over the surface of the dosa. Spread it gently with the back of a spoon or spatula to cover any bare spots. Drizzle a few drops of oil around the edges.
TIPWork fast — the egg should hit the dosa while the batter is still wet so it binds together. - fry · ~3 min
Cook until the base is golden and crisp.
Let the dosa cook undisturbed on medium heat. The base will turn golden brown and crisp. The egg on top will set and turn opaque. This takes about 2 to 3 minutes.
TIPDo not flip the dosa — the egg cooks from the residual heat of the pan. - assemble · ~1 min
Fold the dosa.
Once the egg is fully set and the bottom is crisp, fold the dosa in half or roll it into a cylinder, depending on your preference. Press lightly with the spatula for a few seconds.
TIPFolding or rolling while still in the pan helps maintain the heat and crispiness. - serve
Serve immediately with a sprinkle of coriander.
Transfer the mutta dosa to a serving plate. Garnish with a sprinkle of freshly chopped coriander leaves. Serve immediately with coconut chutney and sambar.
TIPMutta dosa loses its crispness quickly. Serve it straight from the tawa to the table.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a well-seasoned cast-iron or non-stick tawa to prevent the dosa from sticking.
- 2Spread the dosa slightly thicker than usual so it can support the egg topping without tearing.
- 3Pour the egg mixture onto the dosa while the batter is still wet to ensure the layers bond together.
- 4Cook on medium heat only — high heat will burn the base before the egg sets.
- 5Do not flip the dosa; the egg sets from the pan's residual heat and steam.
- 6Serve immediately: mutta dosa loses its signature crispness within minutes off the tawa.
Adapt it for your goals.
Cheese mutta dosa
Sprinkle 2 tablespoons of grated mozzarella or cheddar over the egg layer before it sets for a gooey, indulgent twist that adds a creamy richness.
spicy masala mutta dosaSpicy masala mutta dosa
Spread a spoonful of potato masala (aloo curry) on the dosa before pouring the egg for a hearty, filling meal that combines the textures of crispy dosa, soft potato, and fluffy egg.
low oilLow-oil
Use only 1 teaspoon of oil for greasing and skip the final drizzle; the eggs release enough fat to keep the dosa from sticking.
high proteinHigh-protein
Add 2 tablespoons of finely shredded cooked chicken or crumbled paneer to the egg mixture before pouring for an extra protein boost.
veganVegan
Replace eggs with a seasoned chickpea flour (besan) batter — whisk ½ cup besan with water, salt, black pepper, and onions to a thin crepe consistency and pour over the dosa as you would the egg.
Why this is on our healthy list.
Good Protein from Eggs
Each dosa contains one whole egg, providing about 6 grams of high-quality protein that supports muscle repair and keeps you satisfied.
Fermentation Benefits
The fermented dosa batter naturally contains probiotics and improved bioavailability of iron and B vitamins from rice and lentils.
Low in Added Sugar
This dish contains no added sugar, relying only on natural flavors from onions, green chilies, and coriander.
Frequently asked questions
Yes, store-bought batter works fine. Just ensure it is at room temperature and of a pourable consistency — if too thick, thin it with a little water.
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