Ulli Karam Egg Dosa

Name: Ulli Karam Egg Dosa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 1.5 cup rice (for dosa batter, washed and soaked); 0.5 cup urad dal (washed and soaked); 0.5 tsp fenugreek seeds (soaked with dal); 0 water (for grinding); 0.5 tsp salt (for batter); 3 pcs onion (medium, very finely chopped); 1 tsp red chili powder (for onion karam); 5 pcs garlic (cloves, crushed); 2 tbsp coriander leaves (finely chopped); 4 pcs egg (beaten lightly, one for each dosa); 4 tsp oil (for cooking the dosas)

RATING

4.4/5(58)

TASTE SCORE

8/10

A street-style Andhra dosa with a crisp base, a layer of spicy onion karam, and egg cooked right on top. It is savory, gently fiery, and makes a satisfying breakfast or light meal with chutney on the side.

PREP

20m

COOK

25m

SERVES

1 PIECE

493 cal

SERVINGS

METHOD · 10 STEPS

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.
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.
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.
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.
prep · ~1 min
Beat the eggs.
Crack the eggs into a bowl and beat lightly until the yolks and whites are just mixed.
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.
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.
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.
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.
serve
Serve the ulli karam egg dosa 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
Chop the onions very fine so they soften on the tawa before the dosa overbrowns.
2
If the batter feels too thick after fermentation, loosen it with a little water so it spreads thin and crisp.
3
Spread the beaten egg as soon as you pour it; once it starts setting, it will tear the dosa surface.
4
Keep the heat at medium after adding egg so the base crisps while the topping cooks through evenly.
5
Press the onion karam lightly into the egg so it sticks and does not fall off when folding.
6
For the best street-style texture, serve immediately; egg dosas lose their crispness quickly if stacked.
7
You can prep the onion karam a little ahead, but mix in salt only at the end if adding any, so onions do not release too much water.