Egg Dosa (Muttu Dosa)
Crispy, golden dosa with a soft, fluffy centre and a rich, runny egg yolk that oozes through every bite. A south Indian street food favourite, elevated with a quick, no-fuss method.
30 min 2 servingsEasy
Ingredients
2 servingsContains: egg·gluten
Flavor profile
Spice
Richness
Method
- 1In a large bowl, mix 150 g rice flour, 25 g rava (semolina), 1 tsp salt, and 150 ml water to form a smooth, thick batter. Let it rest for 15 minutes.
- 2Whisk 4 eggs in a separate bowl until frothy. Add 1 tsp oil and a pinch of salt to the eggs.
- 3Heat a non-stick pan over medium heat. Pour a ladleful of batter to form a thin, round layer, spreading it gently with the back of the spoon.
- 4Once the edges begin to set, crack one egg into the center of the dosa. Use a spoon to gently spread the egg over the surface.
- 5Sprinkle 10 g chopped coriander and 5 g chopped green chilies over the egg.
- 6Drizzle 10 ml oil around the edges and cover the pan with a lid. Cook for 3–4 minutes until the egg is set and the dosa is golden.
- 7Carefully flip the dosa using a spatula. Cook the other side for 2 minutes until crisp and golden.
- 8Transfer to a plate, drizzle with 10 ml lemon juice and serve hot with coconut chutney or tomato chutney.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Egg Dosa (Muttu Dosa) is eggetarian.
Egg Dosa (Muttu Dosa) contains egg, gluten. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
