The Ultimate Easy Egg Dosa BreakfastEgg

1

Soak rice, fenugreek seeds, and urad dal in separate bowls for at least 3 hours.

2

Drain the water and grind the fenugreek and urad dal until the mixture is fluffy.

3

Grind the soaked rice for about 30 minutes, adding water as needed to reach a thick consistency.

4

Mix both batters together with salt and let it ferment for 10–12 hours.

1

Ensure your dosa batter is ready (you can use homemade batter or store-bought for convenience).

2

In a small bowl, beat the eggs.

3

Chop your onions and green chillies.

1

Heat a flat-bottomed dosa pan until it is warm.

2

Pour a ladle of batter onto the pan and spread it in a circular motion to create a thin crepe.

3

Add a little ghee or oil around the edges and on top of the dosa for flavor.

4

Pour about half of the beaten egg into the center of the dosa and let it spread slightly.

5

Evenly sprinkle the chili powder, turmeric powder, chopped onions, and green chilies over the egg and batter.

6

Lower the flame to prevent the egg from burning while it cooks.

7

Once the bottom is cooked and crispy, carefully fold the dosa (a triple fold is recommended).

8

Your hot Egg Dosa is ready to serve!