Boiled Masala Egg Roll

About Boiled Masala Egg Roll

Ingredients

• Rotis 4
• Tomato masala gravy 6 tbsps
• Eggs, boiled, peeled, and halved 4
• Kissan tomato ketchup 4 tbsps
• Fresh coriander leaves, chopped 2 tbsps

How to Make Boiled Masala Egg Roll (Stepwise Photos)

Method

1. Spread 1 tbsp tomato ketchup on each roti.
2. Spoon 1½ tbsps tomato masala on each roti and place 2 egg halves over it.
3. Sprinkle ½ tbsp coriander leaves and roll the roti tightly.
4. Halve each roll, arrange them on serving plates and serve.

Additional Tips and Tricks

About chef

Chef Shazia Khan

Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps