Instructions

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.