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| Egg Dosa |
This is one South Indian food I can eat daily
is Dosa or should I call it the “DOSA”, which is a fermented crepe or pancake
made from rice. Given that the very basic recipe for dosa can be made with
different twists makes this an awesomely versatile like neer dosa, set dosa,
paper dosa, ghee roast, masala dosa, rawa dosa, wheat dosa. The best part is
when it’s thin its crispier, which I find difficult to achieve when it comes to
dosa but now in case of eggs and this is why I can make only mini dosas.
Traditionally accompanied by sambar and coconut chutney, I have made it a bit
healthy with minimal masala and pounded it with vegetable filling than smashed
potatoes and added an egg fry to add some proteins to it. It is better to be
eaten when served hot.
For the Dosa
Ingredients
· 1
cup of rice
· 1/3
cup skinless split black gram (urad dal)
· 1/4
tsp fenugreek seeds
· Salt
to taste
· Oil
1tsp per mini dosa
Preparation
1. Wash the
rice and black gram thoroughly and then add the fenugreek seeds and soak them in
water overnight.
2. Drain
the water and put the mix in a grinder with water and salt until it is a smooth
paste; not runny. The consistency of the batter should be such that it
thickly coats a spoon dipped in it.
3. Let this
mix stand for another 4-6 hours until slightly fermented, stir the batter with a
ladle.
4. Now in a
flat pan, heat oil and spread it and make it into thin flat pancakes. When the
upper surface begins to look cooked flip it and allow cooking for 1 minute
after flipping.
For
the Filling
Ingredients
· Tomato
1 small finely chopped
· Onion
½ finely chopped
· Peas
¼ bowl(boiled)
· Salt
to taste
· Garam
masala powder/curry powder/sambar powder 1/4tsp (Just for some flavour)
· Oil
1tsp
Preparation
1. Sauté
the tomatoes, green peas, onions and green chilies with some masala powder and
salt for 5mins.
2. In the
same pan, fry eggs as you please; omelet rings, poached, etc.
For the arrangement
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