Indian egg dosa. Create the classic street style egg loaded dosa or Indian crepes at home with this detailed recipe. The crepes made with rice and lentils are topped with whisked egg and onions to bring in nutritious breakfast or light lunch to your kitchen. Make sure you serve this with your favorite classic side - chutneys or sambar.
No matter how much I broaden my culinary adventures, I always end up whipping up classic Indian dishes. The crispiness of traditional dosa is obviously a pure obsession, and the street style version is totally addicting. Recreating it at home obviously brings in the same level of taste and crispiness to your breakfast table.
Made with simple everyday ingredients like rice and lentils, it’s the perfect addition to your breakfast table with no-gluten, vegan choice. And don’t skip the impressive line up of sides you’ll definitely need to whip up including sambar or lentil vegetable stew and different varieties of chutneys. Here’s a recipe that’ll live forever in your recipe collection. I’m seriously in love with their crispy crepes!
Key Ingredients In Indian Egg Dosa
- Rice - Although raw rice is the classic option, long grain or basmati rice are also great options.
- Black gram (urad dal) - The second key element of classic dosa.
- Egg - The layer of whisked egg on top is what makes this dosa so unique.
How To Make Indian Egg Dosa
Make the batter and ferment - Simply grind together rice and lentils to create a smooth batter. The fenugreek seeds are optional. The lentils kick start the fermentation process making the base for the crepes.
Cook dosa - You will need a crepe pan or similar pan to make these dosas. The key is to maintain the heat at a certain level to create the crispy base. Spread the batter on the pan, and top with egg. Once the eggs start to cook, you can add more toppings like chopped onions, veggies and coriander (cilantro) leaves.
Ingredients
Dosa:
- ▢ 1 ½ cups white rice long grain or basmati
- ▢ ¾ cup skinned black gram or urad dal
- ▢ ¼ teaspoon fenugreek seeds, optional
- ▢ ¼ cup cooked rice
- ▢ Water, to grind
- ▢ 12 eggs
- ▢ Oil or ghee
- ▢ ¼ cup chopped onions
- ▢ Salt and pepper to taste
Serve:
- ▢ Coconut chutney
- ▢ Tomato chutney
- ▢ Coriander coconut chutney
- ▢ Sambar
Instructions
- Rinse and soak rice, urad dal (black gram) and fenugreek seeds (if using) for about 6-8 hours.
- Drain.
- Place rice in a food processor. Add 200 ml water. Grind to a smooth paste. Pour into a large bowl.
- Place dal and fenugreek seeds (if using) in a food processor. Add 135 ml water. Grind to a smooth paste. Add to the bowl.
- Place cooked rice in the food processor. Add 50 ml water. Grind to a smooth paste. Add to the bowl.
- Stir to combine.
- Cover and set aside to ferment for about 6-8 hours.
- Stir. Season with salt.
- Beat eggs lightly.
- Heat a crepe pan or flat bottomed pan over medium-low heat.
- Brush lightly with oil if required.
- Pour ¼ cup batter on the pan and spread with the back of a ladle to make a thin crepe.
- Drizzle with a little oil or ghee.
- Add about 2 tablespoons of egg mixture (depending on the size of the dosa) and spread it all over the dosa.
- Sprinkle with chopped onions.
- Flip the dosa and cook the other side.
- Repeat with the remaining batter.
- Leftover batter can be stored in the refrigerator for about 2-3 days.
Video
Notes
- Variations - This recipe is the egg version of the classic dosa. You can make this with just a simple egg mixture, or loaded with onions, tomatoes, and your favorite toppings.
Nutrition
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Ingredients
Dosa:
- ▢ 1 ½ cups white rice long grain or basmati
- ▢ ¾ cup skinned black gram or urad dal
- ▢ ¼ teaspoon fenugreek seeds, optional
- ▢ ¼ cup cooked rice
- ▢ Water, to grind
- ▢ 12 eggs
- ▢ Oil or ghee
- ▢ ¼ cup chopped onions
- ▢ Salt and pepper to taste
Serve:
- ▢ Coconut chutney
- ▢ Tomato chutney
- ▢ Coriander coconut chutney
- ▢ Sambar
Instructions
- Rinse and soak rice, urad dal (black gram) and fenugreek seeds (if using) for about 6-8 hours.
- Drain.
- Place rice in a food processor. Add 200 ml water. Grind to a smooth paste. Pour into a large bowl.
- Place dal and fenugreek seeds (if using) in a food processor. Add 135 ml water. Grind to a smooth paste. Add to the bowl.
- Place cooked rice in the food processor. Add 50 ml water. Grind to a smooth paste. Add to the bowl.
- Stir to combine.
- Cover and set aside to ferment for about 6-8 hours.
- Stir. Season with salt.
- Beat eggs lightly.
- Heat a crepe pan or flat bottomed pan over medium-low heat.
- Brush lightly with oil if required.
- Pour ¼ cup batter on the pan and spread with the back of a ladle to make a thin crepe.
- Drizzle with a little oil or ghee.
- Add about 2 tablespoons of egg mixture (depending on the size of the dosa) and spread it all over the dosa.
- Sprinkle with chopped onions.
- Flip the dosa and cook the other side.
- Repeat with the remaining batter.
- Leftover batter can be stored in the refrigerator for about 2-3 days.
Video
Notes
- Variations - This recipe is the egg version of the classic dosa. You can make this with just a simple egg mixture, or loaded with onions, tomatoes, and your favorite toppings.
