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    Home » Recipes » Breakfast

    Eggplant Dosa - Brinjal Dosa

    Published: May 30, 2016 · Modified: March 23, 2019 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 28 Comments

    Jump to Recipe Card

    Eggplant dosa for Breakfast and Snack!

    A plate of Eggplant Dosa along with raita is on the table this recipe

    Does patience pay off in cooking? Absolutely! Just ask my family about my latest recipe for Eggplant Dosa. It's my favorite dish with Eggplant (Brinjal) and brings back fond childhood memories. It does take some patience in preparing the dosa, but the work is definitely worth it.

    A plate of food on a table, with Eggplant and Dosa

    The ingredients I have listed for the batter are all key here. You miss one and it just does not turn outright. Although I call it Eggplant Dosa, you can get a little creative with other leafy vegetables or even cabbage. I have also made a plain version of dosa with just the batter.

    Check out my pictures and you will see what I mean.  The batter stores well for up to 3 days in the refrigerator. I have tried this with cabbage, spinach leaves, taro leaves, and eggplant. Eggplant has been the family favorite.

    A plate of food on a table, with Eggplant and Dosa

    Be sure to choose an eggplant that is stout and rounded. The long ones are more laborious. Thai Aubergine (Green Eggplant) kind is the best choice for this recipe. You can serve this as breakfast or as an evening snack.

    Step by step directions

    A box filled with different types of food, with Eggplant and Dosa
    • Soak the idli rice or long grain rice overnight. Blend it with little water.
    • Now blend the coconut and all remaining ingredients (except eggplant) with 1 -2 cups of water.
    • Mix the coconut mixture with rice batter. Add a little water to get a batter consistency.
    • Slice the eggplants into circles.
    • Place a cast-iron skillet over medium heat and drizzle a little oil. As the skillet heats up, dunk the eggplant pieces in the batter and place them over the skillet as close to each other as possible to complete a full circle. Place a cover on top.
    • After 2-3 minutes, flip the side and add a little more oil, and cover the lid and continue to cook for 2-3 minutes.

    Check out my other recipes

    • Instant Pot Eggplant Curry
    • Brinjal Sambar Recipe - Instant Pot + Stove Top
    • Brinjal Masala Curry | Eggplant Curry
    • How To Make Dosa Batter - Dosa Recipe

    📖 Recipe

    A plate of eggplant dosa with raita

    Eggplant Dosa | Brinjal Dosa

    Uma Raghupathi
    Easy and delicious brinjal dosa for breakfast!
    5 from 1 vote
    Print Recipe Share by Email
    Cook Time:40 minutes mins
    Total Time:40 minutes mins
    Course :Breakfast
    Cuisine :Indian
    Difficulty :Medium
    Servings 12 dosas
    Calories 296 kcal

    Process Shot

    Check above for step-by-step pictures (most of my recipes include pictures)

    Ingredients
      

    • 3 cups rice
    • 12 round eggplant
    • 3 tablespoon coriander seeds
    • 2 tablespoon black gram
    • ½ tablespoon cumin seeds
    • 1 teaspoon methi seeds
    • 10 red chilies
    • Lemon sized jaggery
    • 2 tablespoon tamarind paste
    • 2 cups grated coconut
    • ½ cup oil for cast iron skillet
    • Salt to taste
    Prevent your screen from going dark

    Instructions
     

    • Soak the idli rice or long grain rice overnight. Blend it with little water.
    • Now blend the coconut and all remaining ingredients (except eggplant) with 1 -2 cup of water.
    • Mix the coconut mixture with rice batter. Add a little water to get batter consistency.
    • Slice the eggplants into circles.
    • Place cast iron skillet over medium heat and drizzle a little oil. As the skillet heats up, dunk the eggplant pieces in the batter and place it over the skillet as close to each other as possible to complete a full circle. Place a cover on top.
    • After 2-3 minutes, flip the side and add little more oil, and cover the lid and continue to cook for 2-3 minutes.

    Notes

    I used this batter for plain dosa also, If you don't want to make plain dosa use more eggplants or brinjal.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 4g | Calories: 296kcal | Carbohydrates: 47g | Protein: 6g | Fat: 10g | Saturated Fat: 8g | Sodium: 13mg | Potassium: 288mg | Fiber: 5g | Sugar: 5g | Vitamin A: 357IU | Vitamin C: 55mg | Calcium: 37mg | Iron: 2mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
    A piece of food, with Eggplant and Dosa

    Eggplant dosa is ready! Serve hot with a dollop of whipped butter or spread a teaspoon of coconut oil on top for a heavenly taste!

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      Recipe Rating




    1. Maggie Unzueta

      June 13, 2016 at 4:37 pm

      I don't normally cook with eggplant. Mainly because I don't know many recipes that use it. I'm always up for an adventure though. I'll have to print your recipe and give it a try. Hope my family likes it!

      Reply
      • Uma Raghupathi

        June 14, 2016 at 7:13 pm

        Thank you 🙂

        Reply
    2. Pavani

      June 03, 2016 at 12:45 am

      That is a very innovative and delicious looking dosa with eggplant Uma. Eggplant is my favorite vegetable and I've never thought of adding it to dosa before. I'm definitely going to try this dish soon.

      Reply
      • Uma Raghupathi

        June 03, 2016 at 1:44 am

        Thank you Pavani! This is from my grand mothers recipe. Old time people were very innovative with food 🙂

        Reply
    3. Anjali @ Vegetarian Gastronomy

      June 02, 2016 at 3:39 am

      Oh wow Uma!! I've never heard of eggplant dosa...this looks awesome! I've been making dosa for as long as I can remember, but this looks amazing! Need to try it...pinning for later and passing it along to my mom. Thanks!

      Reply
      • Uma Raghupathi

        June 02, 2016 at 5:04 am

        Thank you Anjali:) this dosa is unique to stare of Karnataka. My family favorite one! Hope you and your family will like this as much as we do!

        Reply
    4. Jared Kovacs (thehesitantchef)

      May 31, 2016 at 10:33 pm

      Looks good to me! I would love to try these, I wonder if I could convince my friends to make it for me.

      Reply
      • Uma Raghupathi

        June 01, 2016 at 12:16 am

        Thanks 🙂

        Reply
    5. Strength and Sunshine

      May 31, 2016 at 9:48 pm

      That sounds so good Uma! You know I'm a huge eggplant fan!

      Reply
      • Uma Raghupathi

        June 01, 2016 at 12:16 am

        Thanks Rebecca! Yes me too:)

        Reply
    6. Laura // Chronicles of Passion

      May 31, 2016 at 8:13 pm

      I love eggplant and this cuisine of food, but I have never cooked with jaggery! Can't wait to try it!

      Reply
      • Uma Raghupathi

        June 01, 2016 at 12:15 am

        Thanks Laura:)

        Reply
    7. Bob Ramsak

      May 31, 2016 at 5:09 pm

      Excellent! Was just discussing new ideas for eggplant at lunch today. 🙂

      Reply
      • Uma Raghupathi

        May 31, 2016 at 8:12 pm

        Thank you bob!

        Reply
    8. Sophia Reed

      May 31, 2016 at 4:46 pm

      Yes these really do look good.

      Reply
    9. Mel @ avirtualvegan.com

      May 31, 2016 at 4:32 pm

      Wow they sound amazing. I love dosa and love eggplant so the two together is just perfect. And you suggest spreading the tops with coconut oil....Delicious!

      Reply
      • Uma Raghupathi

        May 31, 2016 at 8:13 pm

        Thank you Mel! Yes spreading coconut oil take this dosa to next level:)

        Reply
    10. Ginny McMeans

      May 31, 2016 at 3:52 pm

      How wonderful! I have never had anything like this and I am looking forward to making it.

      Reply
      • Uma Raghupathi

        May 31, 2016 at 8:12 pm

        Thanks Ginny 🙂

        Reply
    11. fashionphases

      May 31, 2016 at 12:53 pm

      I've never tried this before but it sure does look tasty! 😀

      Reply
      • Uma Raghupathi

        May 31, 2016 at 2:22 pm

        This is originally from south India. You cannot find this in any restaurant easily!

        Reply
    12. Rada Francis

      May 31, 2016 at 11:07 am

      This looks amazing!! I am always looking for eggplant recipes and ideas!

      Reply
      • Uma Raghupathi

        May 31, 2016 at 2:20 pm

        Thank you Rada 🙂

        Reply
    13. Tanya at RockstarVanity

      May 31, 2016 at 7:58 am

      This looks so delicious!

      Reply
      • Uma Raghupathi

        May 31, 2016 at 2:20 pm

        Thank you 🙂

        Reply
    14. kage2015

      May 31, 2016 at 12:44 am

      Haven't cooked with eggplant hardly at all, this will get me started.

      Reply
    15. welcomepresence

      May 31, 2016 at 12:10 am

      Hi Uma, these look so good! I love eggplant and I'm sure it would be delicious fried up in this batter. A dollop of yoghurt or sour cream would be wonderful on top 🙂

      Reply
      • Uma Raghupathi

        May 31, 2016 at 1:32 am

        Thanks Dave! Kids love to eat with yogurt !

        Reply

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