Ulli Karam Egg Dosa

1. 1
   prep · ~360 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 water in one bowl for 6 hours.

   4.Soak the urad dal and fenugreek seeds in water in another bowl for 6 hours.
2. 2
   mix · ~20 min

   Grind the batter.

   1.Drain the soaked urad dal and fenugreek seeds.

   2.Grind them with water to a light, smooth batter.

   3.Drain the soaked rice and grind it with water to a slightly grainy batter.

   4.Mix both batters in a large bowl until well combined.

   TIPKeep the batter thick but pourable so the dosa spreads easily and still turns crisp.
3. 3
   rest · ~480 min

   Ferment the batter.

   Add the salt to the batter and mix well. Cover and leave it in a warm place for about 8 hours, until it looks airy and lightly fermented.

4. 4
   prep · ~5 min

   Make the ulli karam topping.

   1.Add the chopped onion to a bowl.

   2.Mix in the red chili powder, crushed garlic, and coriander leaves.

   3.Toss well so the onion is evenly coated.

   4.Keep the mixture ready beside the stove.
5. 5
   prep · ~1 min

   Beat the eggs.

   Crack the eggs into a bowl and beat lightly until the yolks and whites are just mixed.

6. 6
   fry · ~2 min

   Cook the first dosa base.

   1.Heat a dosa tawa over medium-high heat until hot.

   2.Pour a ladle of batter in the center and spread it into a thin round dosa.

   3.Drizzle 1 tsp oil around the edges and a few drops over the top.

   4.Cook until the surface starts to dry and the bottom begins to turn crisp.

   TIPIf the tawa is too hot, the batter will not spread well. Reduce the heat briefly before pouring the next dosa.
7. 7
   assemble · ~1 min

   Add the egg and ulli karam.

   1.Pour one beaten egg over the dosa.

   2.Spread it quickly in a thin layer with the back of a spoon.

   3.Scatter one quarter of the onion karam mixture evenly on top.

   4.Press it down gently so it sticks to the egg.
8. 8
   fry · ~2 min

   Finish cooking the dosa.

   Cook on medium heat until the egg sets and the edges crisp up well. Fold the dosa in half or roll it, then remove it from the tawa.

9. 9
   fry · ~9 min

   Repeat with the remaining batter.

   Make 3 more dosas the same way, using the remaining batter, oil, eggs, and onion karam mixture.

10. 10
    serve

    Serve the ulli karam egg dosa hot.

Cuisines we love