Vegetarian Egg Dosa
Savor the wholesome flavors of this vibrant Vegetarian Egg Dosa, a plant-based twist on the classic South Indian favorite. Crafted with a crispy dosa base and a protein-rich chickpea flour topping, this recipe is bursting with the goodness of fresh ingredients like onions, tomatoes, green chilies, and coriander. The spiced chickpea mixture, infused with turmeric and red chili powder, mimics the texture of eggs, making it a satisfying choice for vegetarians and egg-free diners alike. Quick to prepare and packed with bold, aromatic flavors, this dosa recipe is perfect for breakfast, brunch, or a light dinner. Pair it with coconut chutney or tangy sambar to elevate your dining experience and enjoy a nutritious, gluten-free meal that’s as healthy as it is delicious!
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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
Directions
Step 1
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.
Step 2
Add the turmeric powder, red chili powder, and salt to the chickpea batter. Mix well.
Step 3
Fold in the finely chopped onions, tomatoes, green chilies, and coriander leaves. Mix until all the vegetables are evenly distributed.
Step 4
Preheat a non-stick flat griddle or tawa on medium heat.
Step 5
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.
Step 6
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.
Step 7
Spread a few tablespoons of the chickpea vegetable mixture over the dosa evenly.
Step 8
Press the mixture lightly with a spatula to adhere it to the dosa and allow it to cook for another 2-3 minutes.
Step 9
Flip the dosa carefully and cook the other side for an additional 1-2 minutes or until it is evenly cooked.
Step 10
Repeat the process with the remaining batter and chickpea mixture.
Step 11
Serve hot with coconut chutney or sambar for a complete meal experience.
Nutrition Facts
| Serving size | (1382.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1771.9 |
| Total Fat 71.7g | 0% |
| Saturated Fat 6.3g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 4591.8mg | 0% |
| Total Carbohydrate 236.5g | 0% |
| Dietary Fiber 25.4g | 0% |
| Total Sugars 38.0g | |
| Protein 51.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 215.4mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 2098.7mg | 0% |
Source of Calories