Egg Dosa Recipe

Egg Dosa is a delicious protein rich wholesome meal which is an ideal dish especially for breakfast. Egg Dosa is nothing but a regular rice and lentil crepe topped and cooked with seasoned eggs in an omelette form or bulls eye form. This dosa can either be served with a chutney of your choice but if you are seasoning eggs with a good amount of spiciness, it can be eaten as it is. Course : South Indian Breakfast Ingridients : For the Dosa Batter 2 cups Rice 1/4 cup White Urad Dal (Split) 2 tablespoon Chana dal (Bengal Gram Dal) 1/2 tablespoon Methi Seeds (Fenugreek Seeds) 1 cup Instant Oats (Oatmeal) Salt , to taste Water , required for grinding 6 Whole Eggs 1/2 cup Onion , finely chopped 1/2 cup Coriander (Dhania) Leaves , finely chopped Green Chillies , chopped, as required Oil , for drizzling Instructions To begin making Egg Dosa recipe wash and soak the rice for 5 to 6 hours.Mix urad dal, chana dal, fenugreek seeds in a bowl. Clean and wash them properly.Soak them in water for about 5 to 6 hours. After 5 to 6 hours, drain the water.Grind the dal mixture by gradually adding little oats at a time to form a smooth paste. Transfer into a large bowl and keep aside.Next grind the rice into a smooth batter with little water. Add the ground rice into the dal batter. Add salt to taste Stir well to combine.The batter should be smooth and have thick pouring consistency. Cover the dosa batter and keep it in a warm place for 10 to 12 hours to ferment.After the fermentation, the batter will be foamy and it will rise to double of its original level.