How to Make Egg Dosa
Soak the rice, then rinse it., Soak the urad dhal., Grind the urad dhal., Grind the rice., Mix the ground rice with the urad dahl., Leave to ferment and expand., Check the appearance of the batter after 8 to 10 hours., Place a cooking pan (skillet...
Step-by-Step Guide
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Step 1: Soak the rice
Transfer the rinsed rice to a large bowl.
Cover with water with about another 5cm or 2 inches of water above the rice, as this helps it to absorb better.
Leave soaking for 6 hours. , After rinsing the dahl, place it in a large bowl and cover with water.
Once again, cover with 5cm to 2 inches additional water above the dhal, to aid absorption., This can be done using a wet grinder or a food processor/blender.
Grinding or processing a handful at a time is best.
Add extra liquid if needed.
When the dahl is creamy, it is ready.
This takes around 15 minutes. , Add the rice plus a cup of water to the grinder.
Grind for 20 minutes or until it looks smooth but gritty., Add salt and combine with your hands.
Cover with a cloth., Leave for 8 to 10 hours.
The temperature should be around 80–90 °F (27–32 °C).
In a warm climate, the room temperature may be sufficient.
If not, leave in an oven with the oven light on; the bulb will produce sufficient heat without cooking the batter., If it has doubled in size and is frothy, it's ready.
If not, leave a little longer.
Batter that has thickened too much can be improved with the addition of a little water so that it can be poured., on the stove top.
Drop some oil onto the pan surface, then rub a cut onion around the pan.
One to two drops should be sufficient., Add pinch of salt to the batter. (Prepare this either before the dosa cooks or quickly as the dosa cooks.), Add a 1/4 cup of batter to the hot surface of the pan, using a ladle.
Spread the batter across the pan from the middle, spiraling the ladle outward to spread the batter to the pan's edges.
Don't press too hard., Add some pepper powder to the top of the beaten egg when poured on the top of the dosa.
The beaten egg should be added to the dosa before the dosa becomes brown. , When the base of the dosa has browned, that side is done.
The egg should be firm., Wait until the egg is firm enough before doing this., After cooking, serve the dosa on a plate.
Accompany it with chicken or other gravy. -
Step 2: then rinse it.
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Step 3: Soak the urad dhal.
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Step 4: Grind the urad dhal.
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Step 5: Grind the rice.
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Step 6: Mix the ground rice with the urad dahl.
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Step 7: Leave to ferment and expand.
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Step 8: Check the appearance of the batter after 8 to 10 hours.
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Step 9: Place a cooking pan (skillet
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Step 10: frying pan
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Step 11: iron griddle
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Step 12: flat tawa
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Step 13: Break the egg and pour the egg yolk and its content (including white and yellow) into the bowl and beat it.
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Step 14: Add the dosa batter.
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Step 15: Pour the beaten egg on the top of the dosa.
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Step 16: Cook the dosa.
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Step 17: Cook the other side of dosa by flipping it over in the pan.
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Step 18: Remove from the heat.
Detailed Guide
Transfer the rinsed rice to a large bowl.
Cover with water with about another 5cm or 2 inches of water above the rice, as this helps it to absorb better.
Leave soaking for 6 hours. , After rinsing the dahl, place it in a large bowl and cover with water.
Once again, cover with 5cm to 2 inches additional water above the dhal, to aid absorption., This can be done using a wet grinder or a food processor/blender.
Grinding or processing a handful at a time is best.
Add extra liquid if needed.
When the dahl is creamy, it is ready.
This takes around 15 minutes. , Add the rice plus a cup of water to the grinder.
Grind for 20 minutes or until it looks smooth but gritty., Add salt and combine with your hands.
Cover with a cloth., Leave for 8 to 10 hours.
The temperature should be around 80–90 °F (27–32 °C).
In a warm climate, the room temperature may be sufficient.
If not, leave in an oven with the oven light on; the bulb will produce sufficient heat without cooking the batter., If it has doubled in size and is frothy, it's ready.
If not, leave a little longer.
Batter that has thickened too much can be improved with the addition of a little water so that it can be poured., on the stove top.
Drop some oil onto the pan surface, then rub a cut onion around the pan.
One to two drops should be sufficient., Add pinch of salt to the batter. (Prepare this either before the dosa cooks or quickly as the dosa cooks.), Add a 1/4 cup of batter to the hot surface of the pan, using a ladle.
Spread the batter across the pan from the middle, spiraling the ladle outward to spread the batter to the pan's edges.
Don't press too hard., Add some pepper powder to the top of the beaten egg when poured on the top of the dosa.
The beaten egg should be added to the dosa before the dosa becomes brown. , When the base of the dosa has browned, that side is done.
The egg should be firm., Wait until the egg is firm enough before doing this., After cooking, serve the dosa on a plate.
Accompany it with chicken or other gravy.
About the Author
Frank Shaw
Committed to making creative arts accessible and understandable for everyone.
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