Egg Karam Dosa
Equipment
Ingredients
Dosa Batter
rice (soaked, fermented)
200 g
black lentils (soaked, fermented)
50 g
salt
5 g
Egg Masala Filling
egg
4 pcs
onion (finely_chopped)
1 pcs
tomato (finely_chopped)
1 pcs
green chili
2 pcs
ginger (minced)
10 g
garlic (minced)
2 pcs
turmeric powder
2 g
red chili powder
3 g
cumin seeds
3 g
oil
15 ml
salt
3 g
Instructions
Prepare dosa batter
Mix soaked rice and black lentils, blend into smooth batter, add salt and let ferment overnight.
Prepare egg masala filling
Heat oil in pan, add cumin seeds, minced ginger and garlic, then chopped onions and cook until golden.
Add tomatoes and spices
Add chopped tomatoes and all dry spices, cook until tomatoes soften and oil separates.
Cook eggs in masala
Break eggs into the masala, scramble gently until just set but still creamy.
Cook the dosa
Heat a non-stick pan, pour a ladleful of batter, spread thinly in circular motion. Cook until bottom is golden and crispy.
Add egg filling and fold
Place egg masala filling on one half of the dosa, fold over, and serve immediately.
Original recipe
Storage
Best eaten fresh. Reheat dosa separately and warm filling before assembling
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