Anda Polo
A savory, crispy fermented rice and lentil crepe topped with a spiced egg, cooked until just set. This popular South Indian street food, also known as Muttai Dosa, is a protein-packed twist on the classic dosa, perfect for a hearty breakfast or light dinner.
For 4 servings
6 steps. 20 minutes total.
- 1
Prepare the mixtures
- a.In a medium bowl, whisk the eggs thoroughly with salt, turmeric powder, and black pepper powder. In a separate small bowl, combine the finely chopped onion, green chilies, and coriander leaves. Keep both mixtures ready by the stove.
- 2
Heat the tawa
- a.Place a non-stick or cast-iron tawa (griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately. Lightly grease the tawa with a few drops of oil using a paper towel or an onion half.
- 3
Pour and spread the batter
- a.Reduce the heat to medium-low. Pour a ladleful (about 1/2 cup) of dosa batter onto the center of the tawa. Working quickly, use the back of the ladle to spread the batter in a circular motion from the center outwards, forming a thin, even crepe.
- 4
Add the egg and toppings
- a.Cook for about 30-45 seconds, until the top of the dosa looks slightly set. Drizzle about 1 teaspoon of oil around the edges. Pour 1/4 of the whisked egg mixture over the dosa, using a spoon to spread it evenly. Immediately sprinkle 1/4 of the onion-chili-coriander mixture over the egg.
- 5
Cook and fold
- a.Increase the heat back to medium. Allow the dosa to cook for 2-3 minutes. The egg on top should be fully set, and the bottom of the dosa should be golden brown and crisp. There is no need to flip it. Gently fold the dosa in half using a spatula.
- 6
Step 6
- a.Serve. Slide the Anda Polo onto a plate. Serve immediately with coconut chutney, tomato chutney, or sambar. Repeat steps 3-6 to make the remaining dosas.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a perfectly crisp dosa, your tawa must be hot when you pour the batter, but not smoking hot. Reduce the heat while spreading the batter to prevent it from sticking to the ladle.
- 2The batter consistency is key. It should be like a thick pancake batter, smooth and pourable. If too thick, add a tablespoon of water at a time.
- 3Use gingelly (sesame) oil or ghee instead of vegetable oil for a more authentic and aromatic flavor.
- 4Serve immediately. Anda Polo tastes best when hot and crispy right off the tawa.
- 5To prevent the dosa from sticking, wipe the hot tawa with a damp cloth before pouring the batter for each dosa. This cools the surface slightly and helps in spreading the batter thinly.
Adapt it for your goals.
Cheese Anda Polo
Sprinkle a generous amount of grated cheddar or mozzarella cheese over the egg before folding for a gooey, delicious twist.
Podi Anda PoloPodi Anda Polo
Sprinkle a tablespoon of idli podi (gunpowder) along with the onions for an extra layer of spicy, nutty flavor.
Masala Anda PoloMasala Anda Polo
Place a spoonful of classic potato masala filling in the center before folding to turn it into a more substantial and filling meal.
Vegetable Anda PoloVegetable Anda Polo
Add finely chopped bell peppers, grated carrots, or chopped tomatoes to the onion mixture for extra nutrition and color.
Why this is on our healthy list.
Excellent Source of Protein
The combination of egg and lentils (in the dosa batter) provides a complete protein profile, essential for muscle repair, growth, and overall body function.
Promotes Gut Health
The dosa batter is traditionally fermented, which introduces beneficial probiotics. These probiotics aid digestion and contribute to a healthy gut microbiome.
Sustained Energy Release
The complex carbohydrates from the rice and lentils in the batter provide a steady supply of energy, unlike simple carbs, keeping you full and energized for longer.
Frequently asked questions
One Anda Polo (Egg Dosa) contains approximately 360-400 calories, making it a well-balanced and substantial meal. The exact count can vary based on the thickness of the dosa and the amount of oil used.