Popular street cuisine from Sri Lanka, particularly in the towns of Galle Dutch Fort and Colombo, is the egg dosa, also known as mutta dosa. In essence, it is a regular dosa with eggs and spices on top. There are other variations of this recipe that you may see, but the one I am sharing with you today is how I prepare it at home.
With chutney on the side, this meal may be served for breakfast or as an evening snack. I like eating it with idli podi or any other South Indian podi. Making an egg dosa is incredibly easy and takes just five minutes with basic ingredients. It also has a lot of protein and is gluten-free.
How to make an Egg Dosa Steps
- Prepare the ingredients first. The cilantro, green chili peppers, and onions should be chopped and kept aside.
- A non-stick griddle or dosa pan should be heated at high heat. Once the Tawa is heated, turn down the heat to low and give it a quick water spray. On the heated Tawa, the water will dance. With a kitchen towel, dry off any residual water.
- To produce a thin dosa, add 2 ladles full (2–3 tbsp) of dosa batter to the middle of the pan and spread it out using the back of the ladle.
- Heat up the food at a medium-high level. Apply 1-2 teaspoons of oil to the dosa’s top and sides.
- Using a spoon, crack one egg in the middle and then crack the yolk. The dosa has the egg all over it.
- Press lightly with the back of a flat spatula after scattering 2 tablespoons of chopped onions, 1 teaspoon of chopped green chile peppers, and 1 tablespoon of chopped cilantro on top.
- Add 1 teaspoon of idli podi and salt to taste.
- Use a flat spatula to turn the dosa once it has properly browned from the bottom (1-2 minutes) and cook the other side for a minute.
- Flip it over one more, then cut it in half.
- Serve warm with any chutney or sauce for dosas. Reheat the Tawa on high heat before preparing the next dosa. Before pouring the batter, spray water, lower the heat, and brush away any leftover water.
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