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–+ servings

Easy Egg Dosa Recipe

This authentic Easy Egg Dosa Recipe transforms your regular dosa into a protein-packed breakfast favorite! This South Indian street food classic combines crispy fermented dosa with perfectly cooked eggs, making it an easy way to add more protein to a breakfast you already love eating. Perfect for busy mornings when you want something filling, nutritious, and absolutely delicious.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings (2 dosa + 2 eggs each serving)
Calories 315 kcal
Protein19 g
Fiber4 g
Fat12 g
Carbohydrates33 g

Equipment

  • Non-stick dosa pan or cast iron tawa
  • Ladle for spreading batter
  • Flat spatula for flipping

Ingredients
 

Required Components:

  • 4 scoops (240 g) dosa batter - fermented, 1 scoop each dosa = 60g (see dosa batter recipe)
  • 4 large eggs - room temperature, 1 egg per dosa

For Cooking:

  • 1 teaspoon (60 ml) oil - for cooking dosas, ¼ teaspoon per dosa 
  • ½ teaspoon (3 g) salt - to add to batter

Instructions
 

Make the Easy Egg Dosa:

  • Heat the dosa pan or tawa on medium-high heat until hot. Sprinkle a few drops of water - they should sizzle immediately. Add ½ teaspoon salt to the 4 scoops dosa batter and mix well.
  • Take ¼ of an onion with the head and rub it all over the hot tawa surface to prevent sticking.
    Hand rubbing cut onion piece across black cast iron tawa surface to season and prevent sticking
  • Take one scoop of 4 scoops dosa batter and pour in the center of the hot tawa. Quickly spread it outward in a circular motion to form a thin crepe. Keep the edges slightly thicker to contain the egg.
    White fermented dosa batter being spread with ladle in circular motion on hot black cast iron tawa
  • Drizzle 1 teaspoon oil around the edges. Crack 4 large eggs directly onto the center of the dosa. Using a spoon or spatula, break the yolk and spread the egg evenly across the entire surface of the dosa.
    White spatula breaking bright orange egg yolk on creamy dosa surface in seasoned cast iron tawa
  • Continue cooking for 2-3 minutes until the egg is almost set. Carefully flip the entire dosa using a flat spatula. Cook for another 1-2 minutes to set the egg completely.
    Partially flipped golden dosa being turned egg-side down with spatula to cook the egg layer in cast iron pan
  • Flip back to the original side if desired for presentation. Fold the easy egg dosa in half and serve immediately while hot.
    Metal spatula lifting golden brown folded dosa from cast iron pan to transfer to serving plate
  • Repeat the process for the remaining dosas with remaining batter and eggs.
    Golden brown easy egg dosa folded in half on decorative blue floral plate, showing crispy edges and egg filling

Notes

Recipe Yield: This easy egg dosa recipe makes 4 dosas (2 servings of 2 dosas each, 60g batter per dosa) using the dosa batter recipe.
Component Recipe Required: You'll need to prepare the dosa batter using the dosa batter recipe before making this easy egg dosa.
Tips for Perfect Easy Egg Dosa: Keep the dosa edges slightly thicker to contain the egg. Don't flip too early - wait until the egg is almost set to prevent breaking. The key is getting the timing right for a crispy dosa with perfectly cooked eggs.
Serving Suggestion: Serve immediately while the dosa is crispy and hot with coconut chutney, sambar, or your favorite spicy chutney for the authentic South Indian experience.

NUTRITION

Nutrition Facts
Easy Egg Dosa Recipe
Serving Size
 
2 servings (2 dosa + 2 eggs each serving)
Amount per Serving
Calories
315
% Daily Value*
Protein
 
19
g
38
%
Carbohydrates
 
33
g
11
%
Fiber
 
4
g
17
%
Sugar
 
0.4
g
0
%
Fat
 
12
g
18
%
Potassium
 
168
mg
5
%
Sodium
 
729
mg
32
%
Vitamin D
 
2
µg
13
%
Calcium
 
76
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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