Vegetable Egg Dosa

Egg dosa is a street food served at road side food carts and stalls. I don't know egg dosa until my hubby told me about it. This my hubbies favorite and know mine too. I prefer to make egg dosa when I don't want to make chutney. If we have dosa batter with in 10 minutes tasty egg dosa will be ready to serve. We can make this in two ways. We can make egg mixture as I am showing today and spread that mixture on the dosa and cook. The other way is to spread the dosa batter, then break the egg on to the dosa and spread it by using spatula and sprinkle red chilli powder, salt and veggies.

Filling Yield : 4 to 5 dosa

For Egg Filling:

• Dosa Batter - as required
• Eggs - 4
• Tomato -  1, chopped
• Small Onion - 1, chopped
• Capsicum - 1/4 
• Green onion - 1/4 cup (optional)
• Green chillies - 2 (optional)
• Red chilli powder - 1 tsp
• Salt to taste

Ingredients for dosa batter:

• Urad dal / Black gram - 1 cup
• Raw Rice - 2 cups

Preparation for Dosa Batter:

• Clean and soak raw rice and urad dal / black gram separately for at least 3 hrs.
• In a grinder or mixer, grind rice and urad dal separately into paste adding little water at a time. Don't add too much water.
• Mix the rice and dal paste and keep lid on and let it ferment for 12 hrs.
• If we want to make them immediately, add little baking powder.
• If weather is cold or you have only 6  hrs to ferment the dosa batter switch on the convection  oven light and place the bowl with batter in the oven.

Egg Dosa Preparation:

• In a bowl, beat eggs and add chopped onion, green chillies, capsicum, green onion, tomato, chilli powder and salt. Mix well. ( Can also add grated carrot, boiled peas and corn)
• Mix water in the dosa batter as required (pouring consistency as shown in above image) and salt.
• Heat a griddle and pour dosa and spread it and drizzle some oil and let it cook for a minute and spread the egg mixture and cook.
• Flip to other side and cook until brown.