Рецепт Dosa Scramble | Dosa Bhurji
Before I could begin, I have to thank Archana of The Mad Scientists kitchen for this recipe. During one of the conversations she suggested to a friend why don't you serve "Scrambled Dosa", if your dosas do not turn out properly!. That was the inspiration for today's post. I scrambled my perfectly round dosas and spiced it up with our beloved south indian spices. It was absolutely delicious. A small variation to the most popular breakfast in the subcontinent.
Everyone loves Dosa and this recipe can be adjusted based on to whom it is served. If it is for kids, you can reduce the spice and throw in lots of veggie goodness. If it is for the grown ups use all the spices in your pantry and it is, a treat.
Dosa Scramble | Dosa Bhurji
Scrambled dosa spiced up with Milagai podi!
Prep Time: 10 Mins | Cook Time: 30 Mins | Total Time: 40 Mins | Serves: 2
Ingredients
10 thick Dosas, chopped into small bits
- 2 Tbsp Gingely oil (1)
- 1/4 tsp Mustard seeds
- 1/4 tsp Urad Dal
- 2 Sprigs of Curry leaves, chopped (2)
- 1/4 Cup chopped Small Onions (1)
- 2-3 tsp Milagai Podi (3)
Few coriander leaves for garnish
Instructions
Make about ten thick dosas. Make them into small bits and keep aside. Cover and keep it. (4)
In a pan, heat gingely oil. Once hot, add the mustard seeds and let it splutter. Then add the urad dal, curry leaves and green chillies. Stir them quick and let the dal turn golden brown.
Then add the chopped onions and sautee until it turns translucent.
Now add the chopped dosa and milagai podi. Mix it well. Garnish with coriander leaves and serve hot. (5)
Serve this with coconut chutney and Sambhar.
Notes
Gingely oil and small onions (sambar vengayam) goes very well in this recipe. If you have it, add only this. Otherwise substitute with regular cooking oil and onions.
Try to add more curry leaves in this recipe as it enhances the taste.
Milagai podi is a spice powder that we use to have with idly and dosa. Increase or decrease the amount based on the level of sourness in dosa. If it is more sour, you might need to add more. If you don't have this, use 1/2 tsp red chilli powder or more as per your spice level.
Do not make thin crispy dosa for this recipe. It will give a dry dish at the end. So the dosas have to be very spongy and thick, just like a pancake.
Serve this hot and immediately as this becomes dry and brittle when it is kept for a long time.
This post is for Blogging Marathon 62 under the theme "Bhurji". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 62 here.