How to Make Egg Dosai




Dosai is one of the very famous South Indian delicacy made with fermented batter of Rice and Blackgram lentils. there are many variations of Dosai.

In this instructable, I will explain how to make Egg Dosai

Step 1: Ingredients

The ingredients mentioned here are for making one Dosai.Please adjust the ingredients as per your requirement

  • One cup of Dosai Batter
  • One Egg
  • One medium sized onion
  • One Green chili
  • One Tomato

Step 2: Prepare Ingredients

  • Chop Onion, Tomato and green chilli into very fine pieces and keep aside

Step 3: Pour Dosai

  • Heat a Dosai making pan over medium heat
  • Mix the Dosai batter well before pouring
  • Sprinkle little water on the pan to see whether it is heated or not.
  • Once the pan is heated, pour a cup of batter and spread it thinly to a round shape over the pan
  • Add little oil on the sides and cover with a lid for about few seconds. This will make the top layer little steamed for spreading egg

Step 4: Break and Spread Egg

  • Break one egg and pour over the partially cooked Dosai
  • Using a ladle, spread the raw egg evenly on top

Step 5: Add Other Ingredients

  • Spread chopped onions, green chilli and tomato pieces over the egg layer
  • Sprinkle little salt over the egg layer
  • Cover the Dosai with a lid once again and allow it to cook fully

Step 6: Serve Hot

  • Open the lid and check.
  • If the egg layer is properly cooked with trapped steam inside the lid, put off flame.
  • Using a Dosai flipper remove the Egg Dosai from the pan and serve hot

No sides are required with Egg Dosai, but you can use coconut chutney if you like



    • Organization Contest

      Organization Contest
    • Paper Contest

      Paper Contest
    • Pie Contest

      Pie Contest



    1 year ago

    Where can you buy the Dosai batter.. or how do you make it if it's not available in stores?

    Can 'Forbidden Black Rice' be used, or should only white rice be soaked/fermented? Do you soak the rice and Black Urad dal / Black Gram lentils first then pound into a flour/batter?