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).

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

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).

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.

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

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.

Now, crack one egg and mix nicely.

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.

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.

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

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).

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.