Madurai Muttai Dosa
Crispy dosa cracked with egg on top, sprinkled with onion and chilli. Madurai roadside stall specialty.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- onion — 100 g (chopped)
- Eggs — 100 g (whole)
- Dosa Batter (Classic) — 250 g (whole)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Peel and finely chop the onion, and keep it ready along with chopped coriander leaves for garnish
- Crack the eggs into a bowl, add a pinch of salt and beat lightly, then mix in half the chopped onion
- Heat a dosa tawa and grease it well with coconut oil
- Pour a ladle of the dosa batter onto the hot tawa and spread it into a thin, even circle, sprinkling the remaining chopped onion over the surface
- Drizzle a little coconut oil around the edges and let the dosa cook on low-medium heat until the base turns golden and crisp
- Once the dosa is nearly cooked, pour the beaten egg mixture evenly over the top, spreading it so it coats the dosa surface, and cover briefly to let the egg set
- Flip the dosa carefully and cook for another minute so the egg side turns golden too
- Garnish with chopped coriander leaves and serve hot with chutney or sambar
Common questions
- How many calories in one plate of Madurai Muttai Dosa?
- 195 kcal per plate.
- How much cooking time?
- 488 min — 480 min prep, 8 min cooking.