Muttai Kari Dosa

Name: Muttai Kari Dosa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 2 cup dosa batter (fermented rice and urad dal batter); 4 pcs egg (hard-boiled, peeled and finely chopped); 2 pcs onion (large, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 10 pcs curry leaves (fresh); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch salt (for egg filling); 2 tsp oil (for cooking filling)

RATING

4.4/5(55)

TASTE SCORE

9/10

A golden, crispy dosa enveloping a spiced, savory minced egg and onion filling. This popular Tamil Nadu street food combines the delicate tang of fermented crepes with a hearty, protein-packed egg kheema, making it a satisfying breakfast or quick dinner.

PREP

15m

COOK

30m

SERVES

1 PIECE

289 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Boil and chop the eggs.
Hard boil 4 eggs in water for 10 minutes. Cool, peel, and finely chop them. Set aside.
saute · ~10 min
Cook the egg kari filling.
1.Heat 2 tsp oil in a pan over medium heat.
2.Add chopped onions, green chilies, ginger, and curry leaves. Sauté until onions turn translucent and soft.
3.Stir in turmeric powder, red chili powder, garam masala, and a pinch of salt. Sauté for 30 seconds until fragrant.
4.Add the chopped boiled eggs and mix gently. Cook for 2 minutes, stirring occasionally. Remove from heat and set the filling aside.
TIPCook the filling on medium heat to avoid burning the delicate egg pieces while blending the spices.
fry · ~3 min
Make the first dosa.
1.Heat a dosa tawa over medium-high heat. Sprinkle a few drops of water to check the temperature; it should sizzle immediately.
2.Pour a ladleful of dosa batter in the center and quickly spread it in a circular motion into a thin, even crepe.
3.Drizzle 1 tsp oil around the edges of the dosa.
TIPKeep the tawa consistently medium-hot. If it's too hot, the batter will clump; if too cold, the dosa will be sticky.
assemble · ~1 min
Stuff the dosa with the egg filling.
1.While the top of the dosa is still slightly uncooked, spread a generous portion of the egg kari mixture evenly over one half of the dosa.
2.Press the filling down gently with the spatula so it sticks to the batter.
fry · ~2 min
Fold and crisp the dosa.
1.Once the base is golden and crisp, use the spatula to carefully fold the empty half of the dosa over the filling, creating a semi-circle or a roll.
2.Cook for another 1-2 minutes until the folded dosa is perfectly golden and crispy on both sides.
serve
Remove from heat and serve immediately with coconut chutney.
Slide the Muttai Kari Dosa onto a serving plate. Repeat the process with the remaining batter and filling.
TIPServe immediately to enjoy the contrast between the crispy exterior and the soft, spiced egg filling.

PRO TIPS

What to keep in mind.

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

1
Use a well-seasoned cast iron or non-stick tawa for the crispiest dosa without sticking.
2
Chop the boiled eggs finely so they integrate evenly into the filling without large chunks.
3
Do not overfill the dosa — about 2-3 tablespoons per dosa is enough to keep it foldable.
4
Cook the dosa on medium-high heat; if the batter spreads too thick, the dosa won't turn crispy.
5
Press the filling gently into the uncooked top of the dosa so it adheres during folding.
6
Serve immediately after folding; the crispness fades quickly as the filling releases moisture.

RECIPE VARIATIONS