Ulli Karam Egg Dosa
A fiery and savory crepe from Andhra, this dosa features a spicy onion paste (Ulli Karam) spread over a crispy base and topped with a perfectly cooked egg. A protein-packed breakfast that's full of bold flavors.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dosa Batter (8-12 hours ahead)
- b.Rinse the idli rice, urad dal, chana dal, and fenugreek seeds together under running water 3-4 times.
- c.Soak the rinsed mixture in 3 cups of water for at least 6 hours or overnight.
- d.Just before grinding, rinse the poha and soak it in 1/2 cup of water for 15 minutes until it softens.
- e.Drain the water from the rice and dal mixture. Transfer to a high-speed blender or wet grinder.
- f.Add the soaked poha and grind, adding about 1/2 to 1 cup of cold water gradually, to form a smooth, flowing batter. Do not add all the water at once.
- g.Pour the batter into a large bowl (it will double in volume), cover with a lid, and place in a warm, dark place to ferment for 8-12 hours.
- 2
Step 2
- a.Make the Ulli Karam Paste (5 minutes)
- b.In a blender jar, combine the roughly chopped onions, dried red chillies, garlic cloves, tamarind paste, jaggery, cumin seeds, and 0.75 tsp of salt.
- c.Blend into a coarse paste. Do not add any water; the moisture from the onions is sufficient. Set this spicy paste aside.
- 3
Step 3
- a.Cook the Ulli Karam Egg Dosa (20-25 minutes)
- b.After fermentation, the batter should be light and airy. Add the remaining 1.75 tsp of salt and mix gently without deflating the batter. Adjust consistency with a little water if it's too thick.
- c.Heat a cast-iron or non-stick tawa (griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
- d.Lightly grease the tawa with a few drops of oil and wipe with a paper towel or half an onion.
- e.Pour one ladleful (about 1/2 cup) of batter onto the center of the hot tawa.
- f.Using the back of the ladle, quickly spread the batter in a continuous circular motion from the center outwards to form a thin, even crepe.
- g.Drizzle about 1/2 tsp of sesame oil around the edges and on top of the dosa. Cook for 1-2 minutes until the bottom turns golden and the edges start to lift.
- h.Generously spread 1-2 tablespoons of the Ulli Karam paste over the entire surface of the dosa.
- i.Immediately crack an egg onto the center. Use a spoon to break the yolk and quickly spread the egg evenly over the Ulli Karam paste.
- j.Sprinkle a pinch of black pepper and some chopped coriander leaves over the egg.
- k.Cook for another 2-3 minutes, until the egg is fully cooked and the dosa is crisp and golden brown.
- l.Fold the dosa in half and carefully slide it onto a serving plate.
- 4
Step 4
- a.Serve
- b.Repeat the process with the remaining batter, paste, and eggs.
- c.Serve the Ulli Karam Egg Dosas immediately while they are hot and crispy, with a side of coconut or peanut chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier dosa, ensure your tawa is well-seasoned and sufficiently hot before pouring the batter.
- 2The consistency of the batter is key. It should be like a thick pancake batter – smooth and easily pourable.
- 3Adjust the number of red chillies in the Ulli Karam to your personal spice preference. Using a mix of spicy and mild chillies can provide both heat and color.
- 4Spread the egg quickly after cracking it on the dosa. A pre-whisked egg can also be used for easier spreading.
- 5Store leftover Ulli Karam paste in an airtight container in the refrigerator for up to a week.
- 6Do not over-mix the batter after fermentation, as this will remove the air pockets that make the dosa light.
Adapt it for your goals.
Cheese Ulli Karam Dosa
For an indulgent twist, sprinkle a handful of grated mozzarella or cheddar cheese over the egg before folding the dosa.
Vegan Ulli Karam DosaVegan Ulli Karam Dosa
Omit the egg entirely. After spreading the Ulli Karam, you can add finely chopped vegetables like capsicum and carrots or a sprinkle of Idli Podi (gunpowder) for extra flavor.
Paneer Ulli Karam DosaPaneer Ulli Karam Dosa
Instead of an egg, crumble some fresh paneer over the Ulli Karam paste and cook until the dosa is crisp.
Why this is on our healthy list.
Protein Powerhouse
The combination of lentils (urad dal) in the batter and a whole egg makes this dosa an excellent source of high-quality protein, essential for muscle repair, growth, and overall body function.
Gut-Friendly Probiotics
The fermentation process of the dosa batter cultivates beneficial probiotics, which help improve gut health, aid digestion, and enhance nutrient absorption.
Rich in Allium Compounds
The Ulli Karam paste is packed with onions and garlic, which are rich in allium compounds known for their anti-inflammatory, antioxidant, and heart-protective properties.
Sustained Energy Release
The complex carbohydrates from the rice and lentils provide a steady release of energy, making this a fulfilling meal that keeps you energized for hours.
Frequently asked questions
Yes, it's a well-balanced meal. The dosa batter provides carbohydrates and gut-friendly probiotics from fermentation. The egg adds high-quality protein, and the onions and garlic in the Ulli Karam paste offer various health benefits. To make it healthier, use minimal oil for cooking.