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Egg dosa is a beloved crispy South Indian breakfast served with chutneys, onion, green chillies and podi. This recipe creates the perfect vegan egg mixture to add on top.


3 cups rice

1 cup urad dal or black gram

1 small handful channa dal

1 tbsp fenugreek seeds

Water to cover and soak the grains


1 cup soaked moong dal

1/2 block firm tofu

1/2 cup plant milk

1/2 tsp salt

3/4 tsp kala namak

1/4 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1/4 tsp chilli powder


chilli powder

1/2 minced onion

1-2 minced green chillies

Chutney, pickle or podi


Soak grains for the dosa batter in water for 6 hours on your kitchen counter. Soak moong dal for the egg in water in the fridge.

Drain dosa grains and in batches grind them in a high powered blender adding only little water to help (this makes for a grain-free smooth paste). Pour into a container and let it ferment for another 8 hours.

For the egg, blend the moong dal, tofu, milk and spices together. You can keep this in the fridge and use to make omelettes and scrambles.

When making the dosa make sure to thin out your batter with water to a crepe batter consistency, and add a bit of salt. Put your pan on high heat and add a heaping spoon of the batter to the pan. Immediately start swirling outwards from the center keeping even pressure to create concentric circles until you reach the edge of the batter. Immediately pour a few tablespoons of the egg mixture and swirl quickly until 1/2 inch from the edge of the dosa. Then drizzle some oil in the hole and around the edge of the dosa. Don't lift up the edges until you see browning through the holes. Then sprinkle on some chilli powder, onion and green chillies. Fold the dosa in half and transfer to a plate. When making more add water in between dosa's to keep the pan cool and wipe up burnt bits.

Finally, serve with chilli powder, minced onion, 1-2 minced green chillies, chutney, pickle and podi!


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