Egg Dosa

🔥 Prep

• Measure out 250 ml dosa batter and set aside.
• Crack 2 eggs into a bowl, whisk until uniform.
• Finely chop 0.5 onion (about ½ medium onion).
• Finely chop 1 green chilli, removing seeds if desired.
• Measure 0.5 tsp black pepper and 0.5 tsp salt into a small bowl.
• Measure 2 tbsp oil for cooking.

🔥 Cook

• 1. Heat a non‑stick skillet or dosa tawa over medium heat until hot (a few drops of water sizzle).
• 2. Add 1 tbsp of the measured oil and swirl to coat the surface.
• 3. Pour a ladleful (~60 ml) of the dosa batter onto the hot skillet, spreading quickly in a circular motion to form a thin crepe; cook for 1–2 minutes until the surface looks set and edges start to lift.
• 4. While the dosa base cooks, pour the whisked egg mixture over the entire surface, spreading gently to cover; sprinkle the chopped onion, green chilli, black pepper, and salt evenly over the egg.
• 5. Drizzle the remaining 1 tbsp oil around the edges; cook for 2–3 minutes on medium‑low heat until the egg is fully set and the bottom is golden‑brown.
• 6. Carefully flip the dosa using a spatula and cook the other side for 1 minute on low heat just to set the egg further, if desired.
• 7. Transfer the egg dosa to a plate and serve immediately.

🔥 Serve

• Serve hot with coconut chutney and sambar on the side.
• Garnish with a sprinkle of fresh coriander leaves if desired.
• Accompany with a wedge of lemon for extra zing.