egg dosa|savory egg pancake with video
D post for the #blogchttera2zchallenge
this egg dosa|savory egg pancake is my own creation. dosa is my favourite breakfast and why not as i was born in dosa land. idly has always lagged behind as it is plump to catch up. the variety of dosas that we get today is mindboggling from dosa pizza to chilli chicken. stuffed dosa has become a universal dish. moreover, i grew up mainly on plain dosa or at the most masala dosa which i do not relish much. but I have come to relish this egg dosa|savory egg pancake. making dosas now is no big deal on the non-stick griddles. but when my mom made them on the iron tawa or griddle that was indeed. mom used to grind the dal and rice into a powder and make an instant batter. whenever we asked for dosa we got a minnappuattu as it was called.
what is an egg dosa|savory egg pancake
actually, the idea behind the egg dosa was just to see the pretty play of colours on my breakfast plate. i love colourful food; mind you it is all natural. egg dosa|savory egg pancake is just your usual dosa topped with veggies of your choice with a fried egg on top, served with chutney. a sprinkling of chopped pink onion, tomatoes, a circle of green coriander with the egg in the centre. a vibrant platter to savour and relish.
Last year’s post on D was on Depression.
recipe for egg dosa|savory egg pancake
1 cup whole or skinned urad dal or black lentil
2 cups parboiled rice
1 tsp methi or fenugreek seeds
2 tbsp chana dal or split bengal gram
salt as desired
1 tsp cumin
preparing the dosa batter:
firstly, rinse the rice and urad dal separately .
next, wash the dals thoroughly a few times and soak in enough water for 4 hours.
soak the rice, chana dal and methi in a bowl or pan.
following this, grind the urad dal to a fine and fluffy batter in the mixer.
subsequently,drain the water completely from the rice, add a little water and grind to a paste.
blend until smooth and frothy. but do not make it runny as it should be a thick batter.
afterwards, mix both the batters, preferably with the hand. this helps pack in more air and makes for softer and fluffier dosas.
finally, transfer to a large vessel as the batter will rise overnight. you should usually grind more batter, and use 2 pots to ferment and refrigerate. divide the batter to 2 pots as it stays good in the refrigerator for few more days.
now, let the batter ferment overnight. and then add water to get the desired thickness. now add salt and cumin.
for the egg topping
1/2 chopped onion
1 chopped tomato
a sprig of chopped coriander
1 green chilli chopped (optional)
dilute the batter by adding a little water as needed. make it a pourable and spreading consistency.
firstly check if the pan is hot enough by sprinkling a little water on the griddle. if it begins to sizzle, it is ready. now pour a ladle full of batter in the centre of the pan.
spread the batter evenly in a circular way with the base of a ladle. make a thick pancake. meanwhile, drizzle a little oil or ghee (clarified butter) on the edges once the dosa changes colour from white to golden, it is ready. actually, you can make it without any oil.add oil for myself. but if you will get a heavenly dosa.
how to make the topping for egg dosa|savory egg pancake
now sprinkle the chopped onion around the edge followed by the tomato. take an egg and break it in the centre. sprinkle a little salt on the egg if you want to. let it cook on simmer and in the meantime garnish with fresh coriander leaves. if you like your fried egg then you can serve the dosa as it is. but if you like a double fried egg then flip the dosa and cook it on the other side as well.
finally, when the egg dosa|savory egg pancake turns golden or brown add a dollop of butter. it melts on the hot dosa and spreads all over it. the taste is sinfully scrumptious.
serve the piping hot egg dosa|savory egg pancake with chutney (recipe of chutney is here coconut chutney) or sambar. my egg dosa is very yummy and as good as or better than any restaurant. do try it out if you would like to have an authentic or restaurant-style dosa.