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Egg Karam Dosa
Main ingredients |
Eggs, Dosa batter, Ghee, Cumin seeds, Dried red chillies, Garlic, Onion, Tamarind, Fresh green chillies, Fresh coriander leaves, Processed cheese |
Cuisine | South Indian |
Course | Snack |
Prep time | 10-15 minutes |
Cook time | 40-45 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Moderate |
Others | Veg |
Ingredients
- 6-8 eggs
- 2 cups ready-made dosa batter
- 1 tbsp ghee + for greasing + for drizzling
- 1 tsp cumin seeds
- 10-12 dried red chillies
- 1½ tbsps finely chopped garlic
- 1 large onion, finely chopped
- 1 small lemon sized tamarind ball
- Salt to taste
- Finely chopped green chillies for sprinkling
- Finely chopped fresh coriander leaves for sprinkling
- Grated processed cheese for sprinkling
- Coconut chutney to serve
Method
- To make chutney, heat ghee in a non-stick pan, add cumin seeds and let them change colour.
- Add dried red chillies, mix and sauté for 1-2 minutes. Add garlic and onion, mix and sauté till translucent.
- Add tamarind and salt and mix well. Cook for 1-2 minutes. Allow to cool slightly.
- Transfer this mixture into a mixer jar and grind to a fine paste.
- Take dosa batter in a large bowl. Add salt and mix well.
- Heat a non-stick tawa. Grease it with some ghee.
- Pour a ladleful of the dosa batter and spread it in a circular motion to make a thin disc. Drizzle some ghee along the sides. Apply some of the chutney evenly all over the surface of the disc.
- Break the egg over the centre of the disc and lightly spread it all over the surface of the dosa. Sprinkle green chillies, coriander leaves and processed cheese. Cook for 2-3 minutes.
- Fold in half, place it on a serving plate and serve hot with coconut chutney.
- Make more dosas similarly.
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