Egg Roast Masala Dosa Recipe - With Moong Dal Dosa Batter
A delicious south indian recipes recipe featuring egg roast masala dosa recipe - with moong dal dosa batter. Perfect for a nutritious meal that's both flavorful and satisfying.
Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making Egg Roast Masala Dosa - With Moong Dal Dosa Batter is first make the Moong Dal dosa batter
Step 2: For this soak the dal and methi seeds together in water along and the rice in another bowl for at least three hours
Step 3: Once soaked grind to a smooth thick batter
Step 4: Add salt to it and let it ferment for 8 hours
Step 5: The day you are ready to make the dosa, we will make the egg roast masala for the stuffing
Step 6: For the egg roast masala, first boil eggs in sufficient water
Step 7: Follow Boiled Eggs Recipe
Step 8: Once boiled, slice the eggs, sprinkle some red chilli powder and salt over the eggs and keep aside
Step 9: Next make the Egg Roast MasalaHeat oil in a pan over medium heat
Step 10: Once the oil is hot add mustard seeds, methi seeds, curry leaves and allow it to crackle
Step 11: Once they crackle, add the chillies, ginger, garlic and onions and saute until onions soften and turn golden brown
Step 12: Once the onions are soft add the tomatoes, garam masala, chilli powder, turmeric powder and coriander powder
Step 13: Saute well and cook on medium flame till you get a nice mushy masala
Step 14: Check the salt and spices and adjust according to taste
Step 15: Once done, turn the heat off and keep the masala aside
Step 16: To make Egg Roast Masala Dosa - With Moong Dal Dosa BatterSpread Moong Dal Dosa batter on a preheated dosa pan
Step 17: Drizzle ghee and cook dosa for a minute until golden brown and crisp
Step 18: Flip on the other side for a few seconds and flip back again
Step 19: Once the dosa turns a golden brown spread egg roast masala and place sliced eggs on one half of the dosa
Step 20: Fold the other half of the dosa over
Step 21: Serve Egg Roast Masala Dosa - With Moong Dal Dosa Batter with Coconut Chutney and Bellada Coffee for a delicious weekend breakfast