Chennai Style Egg Onion Podi Dosa

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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 1-2 minutes until the edges start to crisp and the egg is partially set.

Step 5: Flip and Cook Second Side

Carefully flip the dosa to cook the egg side directly on the tawa. Cook for another 1-2 minutes until the egg is fully cooked and the dosa is golden brown and crispy.

Step 6: Serve Hot

Remove the cooked Egg Onion Podi Dosa from the tawa and serve immediately.

• Ensure the pan is hot before pouring the batter.

• Spread the egg mixture evenly for uniform cooking.

• Adjust the amount of podi and onion to your taste.

• Add green chilies or chili powder for extra spice.

• Include grated carrots or other vegetables.

• Serve with chutney or sambar.