Golden Egg And Spinach Masala Dosa Recipe

About this recipe

Start your day with this Golden Egg and Spinach Masala Dosa, a delightful South Indian breakfast that brings together the goodness of protein-rich eggs, fresh spinach, and flavorful spices. The dosa, made from fermented rice and urad dal batter, is crisp and golden, offering the perfect base for the vibrant filling. The scrambled eggs and spinach mixture is spiced just right, creating a balance of heat and aroma. With 34g of protein and 129g of carbohydrates per serving, this meal fuels your body with the energy it needs while supporting muscle repair and growth. Cooking this dish is a joyful experience, as you watch the dosa turn golden and crispy on the griddle. Serve it with a tangy chutney or a bowl of sambhar to complete the experience. Whether you're a busy professional or just looking for a nourishing breakfast, this recipe is sure to energize your day!

Ingredients

• 1 pack (6 pcs) Fresh White Eggs
• 200 g Spinach (Palak)
• 350 g Id Fresh Liquid Sambar (Heat & Eat)
• 600 g Rishta Specialty Idli Dosa Batter
• 200 ml Mustard Oil
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• 500 g Onion
• loose Ginger
• medium Chilli Green Long
• 500 g Desi Tomato (Tamatar)
• 20 g Turmeric Powder
• - Coriander Powder
• - Red Chilli Powder
• 25 g Whole Black Pepper
• - Rock Salt

Instructions

1. 1. Wash and soak rice, urad dal, and fenugreek seeds in water for 6 hours or overnight.
2. 2. Grind the soaked ingredients into a smooth batter, adding water as needed, and let it ferment for 8 hours.
3. 3. Heat oil in a pan and temper mustard seeds and curry leaves until aromatic.
4. 4. Add chopped onion, ginger, and green chilies to the pan; sauté until the onion turns translucent.
5. 5. Stir in chopped tomato, turmeric powder, coriander powder, red chili powder, and cook until the tomato softens.
6. 6. Beat the eggs in a bowl and add them to the pan, stirring continuously to scramble them evenly.
7. 7. Toss in chopped spinach, black pepper, and rock salt; cook until the spinach wilts completely.
8. 8. Heat a flat griddle and pour a ladle of fermented batter, spreading it thinly to form a dosa.
9. 9. Drizzle a few drops of oil around the edges and cook until the dosa turns golden and crispy.
10. 10. Place a portion of the egg-spinach mixture onto the dosa and fold it gently into a half-moon shape.
11. 11. Repeat the process for the remaining batter and filling, ensuring even distribution.
12. 12. Serve the dosas hot with your favorite chutney or sambhar for added flavor.