Egg Rava Dosa
A crispy, lacy semolina crepe with a savory egg cooked right into it. This instant dosa is a delightful twist on the classic, perfect for a quick and protein-packed breakfast or light dinner.
For 4 servings
Prepare the batter: In a large bowl, combine rava, rice flour, and maida. Add the finely chopped onion, green chilies, grated ginger, cumin seeds, crushed peppercorns, curry leaves, and coriander leaves. Add salt and mix everything well. Gradually pour in the water while whisking continuously to avoid lumps. The batter should be very thin and watery, like buttermilk. Let the batter rest for 15-20 minutes. This allows the rava to absorb water and swell slightly.
Heat the tawa: Place a non-stick or well-seasoned cast iron tawa over medium-high heat. Let it get quite hot. To check, sprinkle a few drops of water; they should sizzle and evaporate immediately. Grease the tawa lightly with a few drops of oil using a paper towel or half an onion.
Make the dosa: Stir the batter well from the bottom before making each dosa, as the rava tends to settle. Take a ladleful of the batter and pour it from a height of about 4-5 inches, starting from the edges and moving towards the center to create a lacy web. Fill in any large gaps with a little more batter. Do not try to spread it like a regular dosa. Drizzle about 1-2 teaspoons of oil around the edges and over the top of the dosa.
Add the egg and cook: Let the dosa cook for about 1 minute, until it starts to set. Crack an egg directly onto the center of the dosa. Using a spoon or spatula, gently break the yolk and spread the egg evenly over the surface of the dosa. Cook for another 2-3 minutes on medium-high heat until the bottom is golden brown and crisp, and the egg on top is fully cooked. There is no need to flip the dosa.
Fold and serve: Once cooked, gently fold the dosa in half. Serve immediately with coconut chutney, tomato chutney, or sambar.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is crucial for a lacy dosa. It must be very thin and free-flowing.
- 2Always stir the batter well before making each dosa because the semolina settles at the bottom.
- 3Ensure the tawa is very hot before pouring the batter. A cooler tawa will result in a thick, soft dosa.
- 4Pouring the batter from a height helps in creating the characteristic crispy, net-like texture.
- 5Be gentle when spreading the egg to avoid tearing the delicate dosa.
- 6Egg Rava Dosa is best served immediately as it loses its crispiness over time.
Adapt it for your goals.
Vegetarian
Omit the egg to make a classic Rava Dosa. You can add finely grated carrots or cabbage to the batter for a vegetable version.
spicySpicy
Increase the number of green chilies to 4-5 and add 1/2 tsp of red chili powder to the batter for extra heat.
gluten freeGluten free
Replace the all-purpose flour (maida) and semolina (rava) with 1/4 cup of chickpea flour (besan) and increase rice flour by 1 cup. The texture will be different but still enjoyable.
quickQuick
To save time, you can skip the 15-minute resting period for the batter. The dosa will be slightly less crispy but still delicious for a meal in a hurry.