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A fiery and savory crepe from Andhra, this dosa features a spicy onion paste (Ulli Karam) spread over a crispy base and topped with a perfectly cooked egg. A protein-packed breakfast that's full of bold flavors.
Prepare the Dosa Batter (8-12 hours ahead)
Make the Ulli Karam Paste (5 minutes)
A fiery and savory crepe from Andhra, this dosa features a spicy onion paste (Ulli Karam) spread over a crispy base and topped with a perfectly cooked egg. A protein-packed breakfast that's full of bold flavors.
This andhra recipe takes 50 minutes to prepare and yields 4 servings. At 703.76 calories per serving with 27.18g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
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Cook the Ulli Karam Egg Dosa (20-25 minutes)
Serve
For an indulgent twist, sprinkle a handful of grated mozzarella or cheddar cheese over the egg before folding the dosa.
Omit the egg entirely. After spreading the Ulli Karam, you can add finely chopped vegetables like capsicum and carrots or a sprinkle of Idli Podi (gunpowder) for extra flavor.
Instead of an egg, crumble some fresh paneer over the Ulli Karam paste and cook until the dosa is crisp.
The combination of lentils (urad dal) in the batter and a whole egg makes this dosa an excellent source of high-quality protein, essential for muscle repair, growth, and overall body function.
The fermentation process of the dosa batter cultivates beneficial probiotics, which help improve gut health, aid digestion, and enhance nutrient absorption.
The Ulli Karam paste is packed with onions and garlic, which are rich in allium compounds known for their anti-inflammatory, antioxidant, and heart-protective properties.
The complex carbohydrates from the rice and lentils provide a steady release of energy, making this a fulfilling meal that keeps you energized for hours.
Yes, it's a well-balanced meal. The dosa batter provides carbohydrates and gut-friendly probiotics from fermentation. The egg adds high-quality protein, and the onions and garlic in the Ulli Karam paste offer various health benefits. To make it healthier, use minimal oil for cooking.
One serving, which consists of two dosas, contains approximately 500-550 calories. The exact count can vary based on the size of the dosa and the amount of oil used.
Absolutely! The Ulli Karam paste can be prepared ahead of time and stored in an airtight container in the refrigerator for up to one week. This makes weekday breakfast preparation much faster.
Sticking is usually caused by an improperly seasoned pan or incorrect temperature. Ensure your tawa is well-seasoned (especially if it's cast iron) and heated to the right temperature (medium-high). The pan should be hot enough that water sizzles on contact but not so hot that it's smoking.
This dosa is flavorful enough to be eaten on its own, but it pairs wonderfully with cooling chutneys like coconut chutney, peanut chutney (palli chutney), or a simple side of plain yogurt.
Yes, you can use good quality store-bought idli-dosa batter to save time. Just ensure it's well-fermented and has the right consistency before you begin.
This recipe goes great with these complete meals
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
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A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
