Egg Dosa

INGREDIENTS

1 1/2 cups parboiled rice
1/2 cup urad dal
1/2 tsp fenugreek (methi) seeds
Salt to taste
10 Al Ain eggs
Oil

Preparing the dosa batter

Wash and soak parboiled rice in water for 6-8 hours. In another bowl wash and soak the urad dal and fenugreek seeds in water for 6-8 hours. Make a smooth batter of rice, in a blender. Make a smooth batter of urad dal, in a blender. In a large bowl combine the rice batter with the urad dal batter, add salt to taste and mix well. Cover and leave the batter to ferment overnight or at least 12 hours.

Preparing the dosa

1. Heat a non-stick frying pan and lightly brush with oil. Sprinkle a few drops of water on frying pan. If the water sizzles it means the pan is ready for use.
2. Pour a ladleful of batter in the center of the pan and spread batter quickly by swirling batter in a continous spiral movement with the back of the ladle.
3. Quickly break an egg in the center of the dosa. Pour a tsp of oil all around the edges. Cover and cook on low heat until the egg is cooked. Gently lift off the egg dosa from the pan and place it on a serving plate. Serve hot with chutney.

Note: Keep sprinkling water in between making dosas, to ensure that the pan doesn't get overheated. If the dosas stick to the pan, rub the pan with a sliced onion dipped in oil. Keep a separate frying pan for making dosas.

Makes about 10 dosas