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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)
- Status
- Traditional
- Diet label
- Contains eggs
- Time
- Prep 5 min (with ready batter) · Cook 15 min
- Serves
- 2 (2 egg dosas each)
- Difficulty
- Easy–moderate
- Good for
- Weekday breakfast using leftover dosa batter
- Tags
- Good source · Quick · Dairy-free · Soy-free · Whey-free · Gluten-free* · No added sugar
- Allergens
- Eggs
Nutrition (estimated)
- Calories
- 420 kcal
- Protein
- 22 g
- Carbs
- 50 g
- Fat
- 14 g
- Fibre
- 4 g
Headline values are per serving, as written.
| kcal | Protein | Carbs | Fat | Sat fat | Fibre | Total sugars | Protein per 100 kcal | |
|---|---|---|---|---|---|---|---|---|
| Per serving | 420 | 22 g | 50 g | 14 g | 4 g | 4 g | 2 g | 5.0 g |
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.
Ingredients
- Dosa batter made from 100 g raw rice and 35 g urad dal (about 300 g fermented batter), or 300 g ready batter
- 4 large eggs (200 g shelled)
- 40 g onion, finely chopped · 1 green chilli · 2 tbsp coriander · ¼ tsp crushed black pepper · 2 g salt
- 8 g coconut or groundnut oil (1½ tsp)
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
- 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.
Nutrition values are estimates calculated from the Indian Food Composition Tables 2017 (ICMR-NIN) and typical product labels. They have not been laboratory-analysed and will vary with your ingredients, brands and cooking. Recipes are for healthy adults and are general information only, not a substitute for advice from a doctor or qualified dietitian. If you are pregnant or breastfeeding, cooking for children, have food allergies, or live with kidney disease, diabetes or any other medical condition, please take professional advice about your diet. From the collection Protein-Rich India by Dr. Shantanu Deshpande · drshantanudeshpande.com