Vegetarian Egg Dosa
Discover the delightful twist on a South Indian classic with our **Vegetarian Egg Dosa** recipe, a protein-rich and flavorful alternative to the traditional egg dosa. This innovative dish replaces eggs with a spiced chickpea flour (besan) mixture that's loaded with finely chopped onions, tomatoes, green chilies, and fresh coriander leaves. The dosa batter provides a perfectly crisp base, while the chickpea topping adds a burst of texture and aromatic spices like turmeric and red chili powder. Quick to prepare and packed with nutrients, this vegan-friendly, gluten-free recipe is perfect for breakfast, brunch, or a wholesome dinner. Serve it hot with coconut chutney or sambar to elevate the experience of this satisfying, plant-based comfort food!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 cups Dosa batter
- 1 cup Chickpea flour (Besan)
- 1.5 cups Water
- 1 large, finely chopped Onion
- 1 medium, finely chopped Tomato
- 2 finely chopped Green chilies
- 0.25 cup, finely chopped Coriander leaves
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 4 tablespoons Oil
Instructions
In a large mixing bowl, combine the chickpea flour with water and whisk to form a smooth, lump-free batter. The consistency should be slightly runny.
Add the turmeric powder, red chili powder, and salt to the chickpea batter. Mix well.
Fold in the finely chopped onions, tomatoes, green chilies, and coriander leaves. Mix until all the vegetables are evenly distributed.
Preheat a non-stick flat griddle or tawa on medium heat.
Take a ladleful of dosa batter and gently spread it over the hot tawa in a circular motion, starting from the center and moving outward to form a thin pancake.
Pour a small amount of oil around the edges of the dosa and let it cook for about 1-2 minutes or until the edges start to lift and the base turns golden brown.
Spread a few tablespoons of the chickpea vegetable mixture over the dosa evenly.
Press the mixture lightly with a spatula to adhere it to the dosa and allow it to cook for another 2-3 minutes.
Flip the dosa carefully and cook the other side for an additional 1-2 minutes or until it is evenly cooked.
Repeat the process with the remaining batter and chickpea mixture.
Serve hot with coconut chutney or sambar for a complete meal experience.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.6 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 515 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
