Chennai Style Egg Onion Podi Dosa
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Dosa Base
Heat a dosa tawa or flat pan on medium heat. Pour one ladle of dosa batter onto the center of the pan and spread it into a small, thick circular dosa.
Add Podi and Onions
Immediately sprinkle 1-2 teaspoons of podi evenly over the dosa. Then, add a generous amount of finely chopped onions on top of the podi.
Add and Spread Egg
Crack one egg directly onto the center of the dosa, over the onions and podi. Use a spoon to gently spread the egg yolk and white to cover the toppings.
Season and Cook First Side
Sprinkle a little more podi over the egg. Drizzle about 1 teaspoon of oil or ghee around the edges of the dosa. Cook for approximately until the edges start to crisp and the egg is partially set.
Flip and Cook Second Side
Carefully flip the dosa to cook the egg side directly on the tawa. Cook for another until the egg is fully cooked and the dosa is golden brown and crispy.
Serve Hot
Remove the cooked Egg Onion Podi Dosa from the tawa and serve immediately.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
Variations
Simple ways to adapt this recipe.
- Add green chilies or chiliCustomise
Add green chilies or chili powder for extra spice.
- Include grated carrots or other vegetables
- Serve with chutney or sambar
Helpful Tips
Small details that can improve the final result.
Your Notes
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