Can I make muttai dosa with leftover dosa batter?

Yes, as long as the batter is fermented and thick but pourable. Very sour or overly thin batter can make the dosa tear under the egg.

Do I need to flip muttai dosa?

No, this version is typically cooked covered until the egg sets on top and the underside turns crisp, so flipping is not necessary.

How do I know when the egg is cooked enough?

The surface should look set and no longer glossy or runny, while the dosa edges turn crisp and lift easily from the tawa.

Can I store the batter and make it later?

Yes, refrigerate the fermented batter and use it over the next couple of days. Stir gently and bring it closer to room temperature before making dosas.

What goes best with muttai dosa?

Coconut chutney, tomato chutney, or sambar pair especially well because they balance the eggy richness and crisp dosa.

Home / Recipes / south_indian / Muttai Dosa

south_indianMediumeggetariangluten freedairy freenut free

Muttai Dosa

RATING

4.6/5(105)

TASTE SCORE

9/10

A street-style Tamil favorite made by cracking eggs over a hot dosa and cooking until set. Crisp edges, a soft center, and a simple onion-chili topping make it deeply satisfying with chutney or sambar.

PREP

20m

COOK

20m

SERVES

1 PIECE

455 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Soak the rice and dal.
1.Wash the rice well until the water runs mostly clear.
2.Wash the urad dal and fenugreek seeds together.
3.Soak the rice in plenty of water for 6 hours.
4.Soak the urad dal and fenugreek seeds in plenty of water for 6 hours.
mix · ~15 min
Grind the batter.
1.Drain the soaked urad dal and fenugreek seeds.
2.Grind them with water for grinding to a smooth, fluffy batter.
3.Drain the soaked rice and grind it with more water for grinding to a smooth batter with a very slight texture.
4.Mix both batters together in a large bowl until well combined.
TIPKeep the batter thick but pourable so the dosa spreads easily and still holds the egg.
rest · ~480 min
Ferment the batter.
Cover the bowl loosely and leave the batter in a warm place for about 8 hours, until slightly risen and airy. Stir in the salt after fermentation.
prep · ~5 min
Prepare the egg topping.
1.Chop the onion finely.
2.Chop the green chili finely.
3.Chop the coriander leaves finely.
4.Keep the eggs ready to crack one at a time while cooking.
fry · ~2 min
Cook the first dosa.
1.Heat a dosa tawa over medium heat until hot.
2.Lightly grease the surface with a little oil.
3.Pour a ladle of batter in the center and spread it into a medium-thin round dosa.
4.Drizzle a little oil around the edges and cook for 1 minute.
TIPUse medium heat; a very hot tawa browns the dosa before the egg has time to set.
assemble · ~1 min
Add the egg and toppings.
1.Crack 1 egg directly onto the dosa.
2.Spread the egg gently over the surface with the back of a spoon.
3.Sprinkle some chopped onion, green chili, coriander leaves, and a little black pepper on top.
4.Press the topping lightly so it sticks to the egg.
fry · ~2 min
Cook until the egg sets.
Cover and cook for 1 to 2 minutes until the egg is set and the bottom turns crisp. Fold the dosa in half or leave it open, then remove from the tawa.
fry · ~12 min
Repeat with the remaining batter and eggs.
Make 3 more muttai dosa the same way, using the remaining batter, eggs, onion, green chili, coriander leaves, black pepper, and oil.
serve
Serve hot.
Serve the muttai dosa hot from the tawa while the edges are still crisp and the egg topping is tender.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
If the tawa is too hot, sprinkle a few drops of water; they should sizzle and vanish quickly, not dance wildly.
2
Spread the dosa slightly thicker than plain dosa so it can support the egg without tearing.
3
Crack each egg only after the dosa base has cooked for about a minute, or the batter may stay gummy underneath.
4
Finely chop the onion and chili so they cook through in the short covered time.
5
Covering the dosa helps the egg set gently while keeping the yolk layer tender and the base crisp.
6
Stir fermented batter lightly before making dosas; overmixing can knock out the air and make them less lacy.
7
Muttai dosa is best eaten straight off the tawa; if holding briefly, keep it uncovered so the edges stay crisp.