Egg Dosa with Onion-Tomato Chutney/Mutta Doshayum Ulli-Thakkali Chammanthiyum

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I love egg, be it omelette, or curried, or hard boiled, or even on a dosa! (Only exception being bull's eye). Egg dosa is a favourite at home and normally we have it for dinner. Last week, we had this for breakfast though, with spicy onion-tomato chutney. Mom either makes tomato chutney or onion chutney but both are a little time consuming, especially the tomato chutney which requires a lot of time on the stove and when it boils, it falls all over the stove, dirtying it. Needless to say, I am too lazy to follow that so went for an equal amount of tomatoes and onions for this chutney.

Egg Dosa

I used readymade batter for the dosa. To make the batter at home, take rice : urad dhal in 3 : 1 ratio, soak overnight (or atleast 5-6 hours) in water separately, grind separately and then mix together, adding salt. This batter should be kept covered for another 5 hours or so before you can start making the dosa.

Using this batter, pour a dosa on the griddle, break an egg and lay on top of dosa. Lightly sprinkle with gingelly oil, carefully turn and cook till the egg is cooked.

Onion - Tomato Chutney



What I Used:

Onions - 2 medium
Tomatoes - 2 large
Hing - 1 pinch
Red Chillies - 4-5
Garlic - 8 cloves

How I Made It:

1. Fry onions in very little oil till it they turn golden brown.

2. Add the red chillies, hing and chopped garlic.

3. When the masala is done, add the chopped tomatoes, mix well and cook till the tomatoes are soft.

4. Cool this mixture and grind well in mixie.

Serve with hot egg dosa.

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