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I had tasted Egg dosa, or muttai dosa, as they call it in Tamil Nadu, for the first time at a roadside stall. I fell in love with the uniqueness and the taste of it instantly. I wanted to make them at home myself but could not bring the same taste. It lacked the satisfying and warm feeling. So, I thought I would experiment a bit by adding some poha and chana dal to the dosa batter in addition to the traditional rice and urad dal combo. It worked like magic. Now, my family asks me often to make egg dosa at home, especially on Sundays.

Table of Contents

Before You Start

This is a crispy dosa with spiced egg mixture on top.
Onion and pepper make the egg dosa taste spicy and savory.
I always eat it hot with a side of cool coconut chutney.
Soaking takes about five hours and then fermenting eight but each dosa only takes me two minutes to cook.
If you enjoy this, try egg paratha or masala dosa as both offer the same comfort-food feeling to me.

The Ingredients:

To make the dosa batter:

5 cups rice (any variety)
1 cup urad dal
½ cup chana dal
1 tbsp fenugreek seeds
½ cup poha (thick flattened rice)
2 tbsp water
Salt to taste

To make the egg mixture:

1 piece egg
1 piece onion (medium-sized, finely chopped)
Coriander leaves (a few, finely chopped)
¼ tsp turmeric powder
Salt to taste
¼ tsp red chili powder (optional)
¼ tsp black pepper powder
¼ tsp egg masala powder (optional)

To fry the egg dosa:

Cooking oil as much as required (or ghee)

How to Make Egg Dosa? (Step by Step Guide with Photos)

Step 1: Take 5 cups of rice (any variety), 1 cup of urad dal, ½ cup of chana dal, and 1 tbsp of fenugreek seeds in a bowl. Wash twice and soak them in water for 4 to 5 hours.

(Pro tip: I use sufficient water to submerge them fully or else they will not soak properly).

Step 2: Also take ½ cup of poha (thick flattened rice) in another small bowl, wash and soak it for the same time.

Step 3: Drain out all water and put the soaked poha in a mixie jar and then the soaked rice and lentils. Add about 2 tbsp of water and grind them into a smooth paste. Check the texture and thickness. Grind more if required.

(Pro tip: I recommend a smooth paste because a coarse paste will spoil the eventual shape and texture of the dosa).

Step 4: Transfer the batter to a bowl. Mix nicely with your hand for 2 minutes. Then cover the bowl and let it ferment for 8 hours in room temperature. Mix once nicely when done.

Step 5: Add salt to taste and mix nicely. Check the consistency. It should be free flowing. Keep it aside.

Step 6: Take a glass and first mix 1 piece of medium-sized onion (finely chopped), a few coriander leaves (finely chopped), ¼ tsp of turmeric powder, salt to taste, ¼ tsp of red chili powder (optional), ¼ tsp of black pepper powder, and ¼ tsp of egg masala powder (optional) nicely with a fork.

Step 7: Now, crack one egg and mix nicely.

Step 8: Heat a dosa pan on a medium to high flame, sprinkle a little bit of water, wipe it off nicely with a tissue paper and put a ladleful of batter in the middle of the hot pan and spread it evenly covering the whole surface of the pan using the back of the ladle.

Step 9: Rub a spoonful of cooking oil or ghee on the dosa. Put the egg mixture and spread it evenly all over with a spoon. Put some more oil or ghee on top.

Step 10: Let it cook for about 30 seconds. Release the sides and flip it carefully.

Step 11: Flip it again after a minute and fold it from one side.

(Pro tip: I never overcook the dosa because the burnt smell will spoil the taste).

Step 12: Your tasty and spicy egg dosa is ready. Transfer it to a plate, garnish with some chopped onion pieces and serve hot with refreshing and cool coconut chutney.

More Ways to Enjoy It

Sometimes I add melted cheese also. It wins over my kids.
I tried using green chilies only instead of red chili powder. It works well and looks good.
I once did it in Uthappam style. It came out fine and my kids loved them.