Egg Dosa With Coriander Chutney Recipe

Egg Dosa is a filling, protein-rich breakfast option that appeals to children. It is regular rice and lentil crepe cooked and topped with seasoned egg. It is accompanied by coriander chutney to enhance the flavour and complete the meal.

Nutritional info

  • 207.4 kcal
  • 17.8 gm
  • 9.4 gm
  • 9.8 gm
    Total Fat
  • 2.6 gm
    Total Fiber
1.0 Egg Whole(45.0 gm) Egg
1.0 Tbsp(13.0 gm) Rice
1.0 Tsp(4.0 gm) Urad Dal
2.0 Chopped Tsp(5.0 gm) Onion
2.0 Chopped Tsp(2.0 gm) Coriander Leaves
1.0 Chopped Tsp(3.0 gm) Tomato
1.0 Grated Tsp(4.0 gm) Carrot
1/2 Tsp(2.0 gm) Green Chilli Paste
0.13 Powder Tsp(0.37 gm) Black Pepper
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(3.0 ml) Oil
10.0 Ml(10.0 ml) Water
1.0 Chopped Tbsp(3.0 gm) Coriander Leaves
1.0 Chopped Tbsp(2.0 gm) Pudina
1.0 Chopped Tsp(2.0 gm) Green Chilli
1/2 Chopped Tsp(1.0 gm) Garlic
1/2 Chopped Tsp(1.0 gm) Ginger
0.13 Tsp(0.56 gm) Salt
10.0 Ml(10.0 ml) Water
  • Preparation

    In a bowl, beat 1 egg, add 2 tsp chopped onion, 1 tsp chopped tomato, 1 tsp grated carrot, 2 tsp chopped coriander leaves, 1/8 tsp black pepper powder, 1/4 tsp salt, 1/2 tsp chopped green chilli and beat it well.

  • Keep it aside

  • Spread the prepared dosa batter to a heated tawa.

  • Add the beaten egg mixture

  • Cook with 1 tsp oil.

  • Flip and cook on the other side too

  • Serve it with the prepared green chutney.

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