How to make protein-rich South Indian-Style Egg Dosa for breakfast

If you are a dosa lover and looking for a protein-rich version of the South Indian delight, then try this Egg Dosa at home. Made with simple and basic ingredients, this is a protein-rich delight that pairs well with coconut chutney and filter coffee. For the unversed, As per experts, eggs are often considered a “complete protein” because they contain all nine essential amino acids in the right proportion. The study titled Health Functions of Egg Protein states that egg protein is a remarkably abundant source of protein, with an amino acid score of 100 and the highest net protein utilization rate. It is also said that it contains approximately the same amount of branched-chain amino acids as milk protein. It also has more sulfur-containing amino acids than other protein sources. The amino acid score for EWP is 100, and its net protein utilization is reported to be higher than that of whey protein. Take a look at the simplest recipe.

1/2 cup urad dal, 1 tbsp fenugreek seeds, 1 cup rice, 1 cup parboiled rice, 2 tbsp flattened rice, water, 4 eggs, 1/2 cup onion, 1/2 cup coriander leaves, 2 green chillies, 1 tsp chilli powder, 4 tbsp oil, and salt to taste

Wash dal, rice, and fenugreek seeds under running water for 3-4 times.

Soak them for 4-6 hours and then blend into a smooth batter.

Cover the batter to ferment in a dark place overnight.

Next morning, beat the eggs with some salt and pepper and set it aside.

Heat a dosa pan, pour 2 ladles of dosa batter and cook with minimum oil.

Pour a portion of beaten eggs, and also add onion, chillies, and coriander leaves.

Cook for 3-5 minutes until the egg is cooked. Serve hot with coconut chutney and filter coffee. Enjoy!