Ingredients with Measurements:
- 2 cups semolina (rava)
- 2 cups all-purpose flour
- 2 tablespoons oil
- 2 tablespoons butter
- 2 tablespoons cumin seeds
- 1 teaspoon mustard seeds
- 2 tablespoons chopped green chili
- 2 tablespoons chopped ginger
- 2 tablespoons chopped curry leaves
- 2 tablespoons chopped coriander leaves
- 2 tablespoons chopped onion
- 2 tablespoons chopped tomato
- 2 tablespoons chopped capsicum
- 2 tablespoons chopped carrot
- 2 tablespoons chopped cabbage
- 4 eggs
- Salt to taste
- Water as required
Special Equipment Needed:
- Non-stick pan
- Spatula
Step-by-Step Instructions:
1. In a bowl, mix together the semolina, all-purpose flour, oil, and salt.
2. Add enough water to make a thick batter.
3. Heat a non-stick pan over medium heat and add the butter.
4. Add the cumin and mustard seeds and let them splutter.
5. Add the chopped green chili, ginger, curry leaves, coriander leaves, onion, tomato, capsicum, carrot, and cabbage.
6. Saute for a few minutes until the vegetables are cooked.
7. Add the batter to the pan and spread it evenly.
8. Crack the eggs over the batter and spread them evenly.
9. Cover the pan and cook for 5-7 minutes.
10. Flip the dosa and cook for another 5 minutes.
11. Serve hot with chutney or sambar.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium-high
Serving Size: 4
Nutritional Information:
Calories: 300
Fat: 12 g
Carbohydrates: 36 g
Protein: 10 g
Substitutions for Ingredients:
- Semolina: Cornmeal, quinoa, or oat flour
- All-purpose flour: Whole wheat flour
- Butter: Coconut oil or ghee
- Green chili: Jalapeno or serrano pepper
- Curry leaves: Basil or oregano
- Capsicum: Zucchini or squash
Variations:
- Add grated cheese to the batter for a cheesy version.
- Add chopped spinach or kale for a healthier version.
- Add chopped nuts for a crunchy version.
Tips and Tricks:
- Make sure the pan is hot before adding the batter.
- Use a non-stick pan for easy flipping.
- Add more or less vegetables according to your preference.
Storage Instructions:
The dosa can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a non-stick pan over medium heat for 2-3 minutes.
Presentation Ideas:
Serve the dosa on a plate with chutney or sambar and a side of vegetables.
Garnishes:
Garnish with chopped coriander leaves and grated cheese.
Pairings:
Pair with chutney or sambar.
Suggested Side Dishes:
Serve with a side of vegetables or a salad.
Troubleshooting Advice:
- If the dosa is not cooking properly, increase the heat.
- If the dosa is sticking to the pan, add a little more oil or butter.
Food Safety Advice:
- Make sure the pan is hot before adding the batter.
- Use a non-stick pan for easy flipping.
Food History:
Egg Rava Dosa is a popular South Indian dish that is believed to have originated in the state of Karnataka. It is a variation of the traditional Rava Dosa, which is made with semolina and all-purpose flour.
Flavor Profiles:
Egg Rava Dosa has a savory flavor with a hint of spice from the green chili and ginger.
Serving Suggestions:
Serve the dosa with chutney or sambar and a side of vegetables.
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Region: Indian