Egg Dosa are the perfect way to start the day off right.
If you want to make the amazing egg dosas, and I’m sure you probably do, you need to make the perfect dosa batter! I have been making dosas for years and have perfected my dosa batter so that you can make the crispiest and most delicious egg dosas around. We are talking restaurant quality here!
Getting your dosa batter right
As mentioned above, it is really important that you get your batter right so I’m emphasising it again here. I have given detailed instructions on this page so that you can learn to make top quality dosas in minutes rather than years, which it took me through trial and error.
When should you serve egg dosas?
In India, egg dosas are popular for breakfast but they are also to a lesser extent popular all day long.
You might have tried egg dosas at a dosa restaurant in the evening because in the West, dosas restaurants aren’t usually open in the morning.
So to answer that question, egg dosas are delicious whenever you want to have them!
Can you make the dosa batter ahead of cooking?
Yes. In fact, it takes a couple of days to make a good, nicely fermented batter so making egg dosas is something you need to plan early.
The dosa batter will keep nicely in the fridge for about three days so you have plenty of time to plan your dosa feast.
You can also freeze your prepared dosa batter for up to 6 months. If you do, just let it defrost and come to room temperature before you start cooking.
Step by step photos…
How do you prepare the eggs for the egg dosas?
If it is easier for you, you could whisk the eggs in a bowl before starting. I usually just break the eggs open on the dosa surface and scramble them with a fork.
You will have an extra bowl to clean if you whisk the eggs in a bowl but you might find it easier.
What do you serve with egg dosas?
There are many different popular chutneys you can serve with your homemade dosas. Why not try some of these…
- Rapeseed oil for frying
- 1/2 onion
- 1 batch dosa batter
- 2 eggs per dosa
- 1/2 teaspoon garam masala for every two eggs
- Salt and pepper to taste
- Red onion - finely chopped
- Heat your pan over medium-high heat. If using a temperature controlled pan, 190c should do the job. If not, your pan is ready when a few drops of water evaporate immediately on contact.
- Spread about one half teaspoon of oil over the top with the half onion.
- When your pan is up to heat, pour about 200ml (3/4 cup) of batter in the centre. Use the back of a ladle or a flat bottomed cup to spread the batter outward in a circular motion until you have a thin dosa.
- Beat the eggs and add the garam masala and salt and pepper to taste. Spread this mixture over the dosa. It will cook on top of the hot dosa.
- Meanwhile, sprinkle the top with finely chopped spring onion.
- When the dosa begins to break away at the edges, drizzle about 1/2 teaspoon of oil around the circumference. This will made the edges nice and crispy.
- Once the dosa is browned on the bottom, fold it into a tube shape or simply fold the dosa in half to serve.
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Amount Per Serving: Calories: 222Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 93mgSodium: 97mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 4g