Rava Dosa with Egg Podimas

Name: Rava Dosa with Egg Podimas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup semolina (fine); 0.5 cup rice flour; 0.25 cup all-purpose flour; 2 tbsp yogurt (plain); 3 cup water (for batter, as needed for thin consistency); 2 pcs onion (medium, finely chopped, divided); 3 pcs green chili (finely chopped, divided); 1 inch ginger (finely chopped, divided); 10 pcs curry leaves (chopped, divided); 3 tbsp coriander leaves (chopped, divided); 1 tsp cumin seeds (divided); 1 pinch black pepper (freshly crushed); 1 pinch turmeric powder; 0.5 tsp salt (divided); 2 tbsp oil (divided, plus a little for cooking the dosas); 6 pcs egg

RATING

4.4/5(63)

TASTE SCORE

9/10

Crispy, lacy rava dosa served with soft, peppery egg podimas makes a comforting South Indian meal. The dosa batter comes together quickly, while the gently spiced scrambled egg filling adds warmth and protein.

PREP

20m

COOK

30m

SERVES

2 DOSAS WITH 1/4 OF THE EGG PODIMAS FILLING.

456 cal

SERVINGS

METHOD · 7 STEPS

mix · ~5 min
Mix the rava dosa batter.
1.Combine semolina, rice flour, all-purpose flour, yogurt, 0.25 tsp salt, and 2.5 cups water in a bowl.
2.Add half of the chopped onion, 1 chopped green chili, half of the chopped ginger, half of the chopped curry leaves, 1 tbsp coriander leaves, and 0.5 tsp cumin seeds.
3.Whisk well until the batter is smooth and very thin, almost like buttermilk.
TIPA thin batter is what gives rava dosa its lacy texture.
rest · ~20 min
Rest the batter.
Set the batter aside for 20 minutes so the semolina softens. Stir again before cooking and add the remaining 0.5 cup water if the batter thickens.
saute · ~6 min
Cook the base for the egg podimas.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add the remaining 0.5 tsp cumin seeds and let them sizzle for 20 seconds.
3.Add the remaining chopped onion, 2 chopped green chilies, the remaining ginger, and the remaining curry leaves.
4.Cook until the onion turns soft and light golden, 4 to 5 minutes.
saute · ~4 min
Scramble the eggs for podimas.
1.Add turmeric powder, black pepper, and the remaining 0.25 tsp salt to the pan.
2.Crack in the eggs and stir gently over low-medium heat.
3.Cook until the eggs are softly scrambled and just set, 2 to 3 minutes.
4.Finish with the remaining coriander leaves and take off the heat.
TIPKeep the heat moderate so the eggs stay soft instead of turning dry.
fry · ~12 min
Cook the rava dosas.
1.Heat a tawa well and lightly grease it with a few drops of oil.
2.Stir the batter well each time before pouring because the flour settles quickly.
3.Pour a ladle of batter from the outside toward the center to form a thin, lacy dosa.
4.Drizzle a little oil around the edges and cook until the bottom turns deep golden and crisp, 2 to 3 minutes.
TIPDo not spread the batter with the ladle like regular dosa; pour it in a scattered pattern.
assemble · ~2 min
Fill the dosas with egg podimas.
Place one portion of egg podimas on each dosa and fold it in half or roll it up while still crisp.
serve
Serve hot.

PRO TIPS

What to keep in mind.

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

1
Keep the rava batter as thin as buttermilk; if it thickens while standing, add a splash of water before each dosa.
2
Stir the batter every single time before pouring, because the semolina and rice flour settle quickly at the bottom.
3
Pour the batter from the outer edge inward in a scattered pattern; trying to spread it will tear the lacy dosa.
4
Make sure the tawa is properly hot before pouring, or the batter will clump instead of forming crisp holes.
5
Cook the egg podimas only until just set; residual heat will finish it and keep the filling soft inside the crisp dosa.
6
Chop the onion, chili, ginger, and curry leaves finely so the dosa surface stays even and the podimas cooks uniformly.
7
Serve immediately after filling, since rava dosa loses its signature crispness if it sits too long with the egg inside.