Egg Dosa

Cooking with raw ingredients is fun – but cooking using “left overs” is an art ;). I love using left overs and get creative with them… don’t like to eat the same meal twice in less than 24 hours. If the left over is plain rice – its super fun to turn it into fried rice, lemon rice etc etc with it. But this time – I had dosas as left overs and this has never been the case before. We usually eat them as and when we make them. So it was time to be creative with them as our breakfast. So the genius in me got thinking and came up with an idea – scramble the eggs and mix with dosa…yes the ideas kept coming and my mind had started working…the hands opened the fridge and the ingredients started chopping….

Here is what you need:
3 medium dosas
2 eggs
2 tablespoons of oil
1 medium onion (roughly chopped)
1 medium tomato (roughly chopped)
1 teaspoon cumin seeds
1 teaspoon ginger garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoons coriander powder
1/2 teaspoon red chili powder
few curry leaves
1-2 slit green chillies
1 whole red chili (optional)
1 teaspoon garam masala
salt to taste
coriander for garnish
1/4 cup of hot water

This is how you make:
Step 1: On medium heat a non-stick pan with 2 tablespoons of oil. Add cumin seeds, curry leaves, green chillies, red chili and add onions. saute till onions are transparent.
Step 2: Add ginger garlic paste and saute for a minute. Now add tomatoes, turmeric powder, garam masala, coriander powder, red chilly powder and salt to taste. Cook till tomatoes are pulpy.
Step 3: Now move this mixture to a corner of this pan and break 2 eggs in the pan on one side. (You can also break the eggs on the mixture)  I do this so that the eggs can cook a bit and then mix them altogether.
Step 4: Once the egg mixture is ready. Tear the dosas into medium pieces and add it to the egg mixture and cook on medium high heat for a minute or so.
Step 5: Add water and let it cook on medium heat till water is completely absorbed. (You are basically doing this to soften the dosa. and we are adding hot water so that the cooking process does not slow down. adding cold water will slow down the cooking process and make the scrambled eggs tasteless.
Step 6: Garnish with fresh coriander and serve…

P.S. – Dont have leftovers – then go ahead and try it with bread or even chapati.

Have fun – Enjoy Cooking.

I am sending this recipe to – “http://www.simplysensationalfood.com/2012/01/event-announcement-lets-cook-with-left.html

Advertisements