Fusion Egg Dosa

I don’t recall how I came about the idea but the concept was appealing to me as something different and worth giving a shot. So I got down to it and must say it turned out to be an instant hit with the family. This is not a very complex dish to pull off if you have the Dosa batter readily available at home. I prefer to use the multigrain Dosa batter. It’s healthy and tastes great as well. You will get this in most supermarkets. Another versatile ingredient which goes into a number of my recipes is the gun-powder (Malagai Podi) which I make at home and store. I have used gunpowder in this Fusion Egg Dosa recipe. Since it’s a fusion Dosa, it goes well with your favourite chutneys and at the same time you can have it with your favourite sauces, Sriracha Mayo for example. Kids will love to have this with just tomato ketchup. This is ideally a good breakfast option, but one can use this as short filler meal anytime during the day. So happy Fooding Around with the Fusion Egg Dosa.


Fusion Egg Dosa

  • Author: Reetika Mitra
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins


The Sunshine Dosa



Ingredients For the Dosa :

  • 4 Eggs (one per each Dosa)
  • 1 cup Dosa Batter
  • 1 cup roughly chopped Spinach
  • ½ cup grated Mozzarella Cheese
  • 4 Tbsp Gun powder
  • 2 Tbsp Red Chilli Flakes
  • Freshly crushed Black Pepper to garnish
  • Salt to taste

Ingredients For Homemade Gun Powder Mix (Malagai Podi) :

  • ½ cup or 100 gms Chana Dal (Split Bengal Gram) cup
  • ¼ cup or 50 gms Urad Dal (Split Black Gram) 3/4th cup
  • 2 Tbsp Til (Sesame Seed)
  • A pin of Asafoetida
  • 1018 Kashmiri Red Chillies (According to spice tolerance)
  • 1 tsp Oil
  • 1 Pinch of Salt


  1. To prepare the Gun Powder mix (Malagai Podi), in a flat bottom pan roast the chana dal over medium low flame for 4 – 5 mins or till the dal turns to a lovely golden colour. Next add in the Urad dal and sesame seed to the pan. Keeping the flame at a low keep roasting without burning for another 4 – 5 mins. Remove from flame and cool off the lentil mix in a bowl.
  2. In the same flat bottom pan, slow roast the whole red chillies in 1 Tsp oil over after removing their stalk. Make sure the flame is Low to roast the chillies without getting them burnt. Once lightly toasted, take the chillies and transfer them to the same bowl as the lentil mix. Add salt to taste.
  3. Allow them to completely cool down for about 30 mins. Once completely cool, grind the mixture in the grinder in batches to a fine powder. Store the powdered spice condiment in an air tight jar, ready to be used.
  4. To prepare the Egg Dosa, over medium low flame heat a flat bottom pan or a griddle/tava. Brush over some oil when the pan is medium hot. Pour a ladle full of the Dosa batter and with a swift, light circular move of the hand use the ladle to smoothly spread the batter to a round shape. Keeping the flame to a Low, break an egg in the middle of the circular dosa, add a handful of fresh spinach. You can either stack it to a side or simply sprinkle it all over the dosa. Next sprinkle  generously the gun powder, the grated mozzarella cheese, red chilli flakes, some crushed black pepper and salt to taste. Cook over medium low flame for 5 – 7 mins or till the dosa is cooked to a crispy texture, the mozzarella is melted and the egg is well set into the dosa.
  5. Once done, take the griddle and transfer to the serving platter. Serve along with a chutney of your choice or goes well even with some tomato ketchup and Siracha Mayo.


  • Serving Size: 4

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