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A plate of eggplant dosa with raita
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5 from 1 vote

Eggplant Dosa | Brinjal Dosa

Easy and delicious brinjal dosa for breakfast!
Cook Time40 mins
Total Time40 mins
Course: Breakfast
Cuisine: Indian
Difficulty: Medium
Servings: 12 dosas
Calories: 296kcal



  • 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.


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


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