If you are someone who loves a good dosa for their morning breakfast, then you can try this recipe. The flavour and aroma of onion with the creamy texture of Del Monte Mayo make the perfect flavours when served hot with ketchup.
For Dosa batter
cup dosa rice
cup toor dal
teaspoon salt or as per taste
Egg batter per dosa
onion, finely chopped
tomato, finely chopped
tablespoon coriander leaves, finely chopped
tablespoon Delmonte Cheesy Garlic Mayo
teaspoon turmeric powder
teaspoon red chili powder
Salt To Taste
Finely Chopped Coriander Leaves
Oil as needed
For making dosa batter: a. Soak the rice and dal for 4 hours in water. b. After 4 hours, drain the water and grind the rice and dal together to form thick dosa batter. c. Close it and let it ferment overnight or for 8 hours. d. Add salt just before making the dosas and mix.
For making the egg batter: a. Take a mixing bowl and crack open the eggs. Discard the shell. b. Add turmeric and red chili powder and mix well. c. Add chopped onion, chopped tomato, chopped coriander leaves and mix well d. Add salt to taste.
Let us start preparing the egg dosa with cheesy garlic mayo.
Heat a tava/griddle and smear 1 tablespoon oil.
Take a ladle full of dosa batter and pour it on the hot tava.
Immediately spread the batter on tava by moving the ladle in circular direction all over on the batter till batter spreads around in thin consistency.
As soon as bubbles start appearing on the top side, lower the heat.
Smear 2 tablespoon mayo all over.
Now pour the prepared egg batter on the dosa ensuring that the egg batter spreads evenly all over the dosa.
Cover the dosa pan and let this get cooked over low heat.
Once the egg is cooked, gently flip the egg dosa and let it cook further till the egg gets cooked.
After the egg dosa is cooked, remove the dosa on a plate and apply 2 tablespoon mayo all over it.
Garnish with julienned onions and chopped coriander leaves.