Spicy Garlic Egg Dosa: Authentic Street FoodEgg

1

Soak about 20 red chilies in water for 1 hour.

2

In a mixer jar, combine the soaked red chilies, 12 garlic cloves, 15 small onions (shallots), 1 teaspoon of salt, and 4-5 tamarind bits.

3

Add the chili soaking water to the jar and grind into a smooth paste.

4

Temper the chutney: Heat 3 teaspoons of oil in a pan. Add 1/2 teaspoon each of mustard seeds and cumin seeds.

5

Once the seeds splutter, add the ground chutney paste and sauté for 2-3 minutes to remove the raw smell.

1

Crack one egg into a separate bowl.

2

Whisk it nicely and set it aside.

1

Heat a tawa and spread a ladle of dosa batter evenly.

2

Apply some ghee or oil around the edges and on top for roasting.

3

Spread 1 tablespoon of the spicy garlic chutney all over the dosa.

4

Pour the whisked egg over the chutney and spread it evenly.

5

Sprinkle a little salt, pepper powder, finely chopped onions, and coriander leaves on top.

6

Flip the dosa to cook the egg side down, pressing gently.

7

Flip it back over, fold it in the middle, and serve hot.