B09 · Breakfast · Kerala
Mutta Dosa (Egg Dosa)
A Kerala and Tamil Nadu tea-shop classic: an egg beaten with onion and pepper is spread over a half-cooked dosa, turning a carbohydrate breakfast into a balanced one.
- Region
- Kerala (also common in Tamil Nadu)
- Diet
- Contains egg
- Prep
- 5 min
- Cook
- 15 min
- Time, as written
- Prep 5 min (with ready batter) · Cook 15 min
- Serves
- 2 (2 egg dosas each)
- Difficulty
- Easy–moderate
- Status
- Traditional
- Good for
- Weekday breakfast using leftover dosa batter
Nutrition
High protein| Per serving | kcal | Protein | Carbs | Fat | Sat fat | Fibre | Sugars | Protein per 100 kcal |
|---|---|---|---|---|---|---|---|---|
| Per serving | 420 | 22 g | 50 g | 14 g | 4 g | 4 g | 2 g | 5.0 g |
Tier: High protein · 5.0 g per 100 kcal. Batter values are calculated from its raw grains; shop-bought batter varies, so check the label. Values checked against IFCT 2017 on 14 Oct 2026.
Values are estimates calculated from the listed ingredients and quantities (IFCT 2017 and product labels), not laboratory measurements. How the numbers were calculated.
Ingredients
Method
Beat each egg separately in a small bowl with a quarter of the onion, chilli, coriander, pepper and salt.
Heat a tawa on medium-high. Pour 75 g batter (1 ladle) and spread into a 20 cm circle, slightly thicker than a plain dosa.
When the surface starts to set (about 45 seconds), pour one beaten egg over it and spread with the back of a spoon.
Drizzle ½ tsp oil around the edge. Lower the heat to medium and cook 2 minutes until the egg sets and the base is golden.
Flip and cook 1 minute more, until the egg is fully cooked and lightly browned.
Fold and serve with coconut or tomato chutney.
Protein optimisation
- Where the protein comes from
- Eggs supply 12.5 g per serving; urad and rice about 7.5 g.
- Boost
- Add 1 extra egg white to each egg mixture (+7 g protein, +34 kcal per serving).
Variations, serving and storage
- Regional
- Tamil Nadu tea-shop style — add ½ tsp crushed fennel and a pinch of garam masala to the egg, and serve with salna-style tomato kurma.
- Substitution
- Use pesarattu batter (B04) for a much higher-fibre egg dosa.
- Storage
- Eat fresh; batter keeps 3 days refrigerated.
- Food safety
- Cook the egg layer until no runny egg remains.
- Meal prep
- Uses batter made earlier in the week.
Allergens
Eggs
Labels: High protein · Quick · Dairy-free · Soy-free · Whey-free · Gluten-free* · No added sugar
Gluten-free* means gluten-free only when certified gluten-free hing is used; most hing contains wheat flour.