Thattu Dosa with Egg Roast

Step-by-Step Instructions

1. 1

   In a bowl combine brown rice flour, whole wheat flour, roasted gram flour, fenugreek seeds, salt and water; whisk to a smooth batter and let rest 5 minutes.

2. 2

   Heat a non‑stick skillet over medium heat, lightly brush with oil, pour a ladle of batter spreading thin; cook until edges lift and surface is lightly crisp, then flip and cook another minute. Repeat for second dosa.

3. 3

   In another pan heat oil, sauté onion until translucent, add green chili if using, then stir in turmeric, coriander, cumin and red chili powder; cook 30 seconds.

4. 4

   Add tomato and cook until softened, then add boiled eggs (halved) and gently coat with spices; cook 2 minutes, garnish with fresh coriander.

5. 5

   Serve the thattu dosa hot with the egg roast on the side.