Egg Dosai Recipe

Soak

Rinse parboiled rice and raw rice (if using) together until the water runs clear. Rinse urad dal and chana dal/poha separately. In two bowls, soak the rice mixture and the urad+chana mixture separately. Add fenugreek seeds to the urad bowl. Cover and soak for 4–6 hours at room temperature (longer in cooler climates).

Grind

Drain water from the soaked urad and chana. Reserve soaking water. In a wet grinder or high-power blender, grind the urad+fenugreek+chana to a smooth, airy paste using some reserved water (about 3/4 to 1 cup) until it becomes slightly fluffy. Transfer to a bowl. Next grind the soaked rice to a smooth but slightly grainy batter, adding water gradually (about 1 to 1 1/4 cups). Combine both batters in a large bowl, mix thoroughly with a spatula so the batter is uniform and slightly droopy but not watery. Add 1–1.5 tsp salt and stir.

Ferment

Cover the bowl and leave it in a warm place to ferment for 8–12 hours or until doubled in volume and slightly bubbly. In cool climates, ferment longer or place in an oven with the light on. After fermentation, gently stir the batter; if too thick, adjust consistency with a little water so it spreads easily like heavy cream.

Prepare egg mixture

In a bowl, crack the eggs (one per dosa) and beat lightly with 1 tsp salt and black pepper. Mix in the chopped onion, green chilies, tomato (if using), and chopped coriander. Keep this mixture ready.

Heat pan

Heat a non-stick skillet or a cast-iron tawa over medium-high heat until hot. Sprinkle a few drops of water — it should sizzle and evaporate. Reduce heat to medium.

Make dosai and add egg

For each dosa: Stir the fermented batter lightly. Pour about 1/2 cup (120 ml) batter in the center of the hot tawa. Using the back of a ladle, spread the batter quickly in outward circular motions to form a thin crepe (about 8–10 inches). Drizzle about 1/2 tsp oil or ghee around the edges and a little on top. Quickly pour one beaten egg onto the center of the dosa and spread gently with the back of a spoon to cover most of the surface (or leave a ring uncovered if you prefer). Sprinkle a tablespoon of the onion-chili-coriander mixture evenly over the egg.

Cook

Cook the dosa on medium heat for 2–3 minutes until the edges lift and the underside is golden-brown and crisp. If you prefer the egg fully set on top, cover the pan with a lid for 30–60 seconds so steam cooks the egg. Alternatively, flip the dosa carefully and cook for 30–45 seconds on the other side to set the egg (this will reduce crispness).

Finish and serve

Fold or roll the dosa and transfer to a plate. Repeat with remaining batter, adding oil/ghee to the tawa as needed. Garnish with extra chopped coriander if desired and serve hot with coconut chutney, sambar, or tomato chutney.