Egg and Moong Daal Protein Dosa
PakistaniGym & High-ProteinDesi eggsMedium
Thin, crisp moong daal dosa filled with spiced scrambled Desi eggs — a filling, protein-rich South Asian breakfast made with local ingredients.
Prep time15 min
Cook time15 min
Total time30 min
Servings2
Ingredients
- 1 cup moong daal, soaked overnight
- 3 Desi eggs
- 1 onion, finely chopped
- 1 tomato, chopped
- 1 green chilli, chopped
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1 tbsp oil
- Fresh coriander for garnish
Method
- Grind the soaked moong daal with a little water and salt into a smooth batter.
- Scramble the eggs with onion, tomato, chilli and turmeric until fully set. Set aside.
- Heat a non-stick tawa, pour a ladle of batter and spread thin.
- Drizzle a little oil and cook until crisp and golden underneath.
- Spoon the egg filling down the centre, fold and serve hot with chutney.
Nutrition — estimated per serving
Calories (estimate)320 kcal
Protein (estimate)24 g
Fat (estimate)12 g
Carbs (estimate)30 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook the dosa until crisp and the egg filling until fully set. Allergens: contains egg. Substitute: use masoor daal instead of moong, or add grated carrot to the filling. Nutrition figures are estimates only, based on standard per-egg values.