Dosa Egg Sandwich

About Dosa Egg Sandwich

Ingredients

• Readymade dosa batter as required
• Eggs 4
• Oil as required
• Butter for brushing
• Medium tomato, finely chopped 1
• Medium onion, finely chopped 1
• Fresh coriander sprigs, chopped a few
• Salt to taste
• Black peppercorns, crushed to taste
• Cream cheese for spreading

How to Make Dosa Egg Sandwich (Stepwise Photos)

Method

1. Fill some dosa batter in a squeezy bottle and let the rest remain in a bowl.
2. Heat some oil in a non-stick tawa. Squeeze some batter onto the tawa to make 4 smiley faces and cook till the underside is golden.
3. Flip them and pour a ladle of batter on each smiley face to make a mini dosas and cook, turning sides, till evenly golden on both sides.
4. Drizzle some more oil in the same hot tawa, pour a ladleful of batter, spread into a dosa and cook, turning sides, till golden on both sides. Switch off heat and place all prepared dosas on the tawa.
5. Brush some butter in 4 small microwave safe bowls. Put some tomatoes, some onions and few coriander leaves in each bowl. Break 1 egg into each bowl and add salt and crushed peppercorns.
6. Place the bowls in microwave and cook for 30-35 seconds.
7. Transfer dosas on the worktop and spread some cream cheese on them.
8. Transfer dosas on the worktop and spread some cream cheese on them.
9. Line a serving platter with 4 medium square shaped pieces of banana leaves, place the dosa sandwiches on it and and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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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