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Egg Drop Gravy with Chapathi

Egg Drop Gravy is the most simple Egg gravy Recipe that you can make. We make this egg gravy recipe often and use raw eggs instead of boiled eggs.

Using raw eggs in the gravy enhances the flavor of the gravy apart from giving it a wonderful texture. Every bit of the gravy has flavors of eggs in it and you can enjoy this egg curry with rice.

Other recipe of this same dish in my old blog, click on it to check out!


Egg Drop Gravy with Chapathi

Course : Breakfast/lunch

Cuisine : Indian

Prep time :15 minutes

Process time : 1 hour

Total time : 1 hour 15 minutes


  • Eggs - 6

  • Wheat flour - 2 cups

  • Onion - 2

  • Tomato - 2

  • Green chilli - 3

  • Dried red chilli - 4

  • Ginger-garlic paste - 2 tsp

  • Fresh turmeric paste - 1 tsp

  • Coriander leaves chopped - handfull

  • Curry leaves - 1 string

  • Cinnamon - 1/2 inch

  • Cloves - 3

  • Fennel seeds - 1 tsp

  • Bay leaves - 1

  • Salt - as per taste

  • Water - 1 glass

  • Groundnut oil - 3 tsp


  1. In a pan add groundnut oil, once heated, put all spices to it, allow them to crack.

  2. Then add slit green chili, curry leaves, ginger-garlic turmeric paste, sauté them until raw smell goes from it.

  3. Now add thin sliced onion, sauté them for few min, them add Dried chili powder, thinly sliced tomato and sauté them until tomato are cooked.

  4. Now add salt as per taste, mix then add required water and bring to boil.

  5. Once the gravy is cooked well, crack open the eggs, don't ever mix the gravy after the egg is put.

  6. Allow the eggs to cook in the gravy, turn the eggs once it is cooked fully.

  7. Finally garnish with good lavish coriander leaves.

  8. To make chapati dough, add wheat flour, salt, mix.

  9. [our water as per required and knead them until it form soft dough, then add oil and mix again.

  10. Take small size wheat dough, roll out then thin, put on hot tawa and flip and cook on both sides by applying oil on both side.

  11. Serve hot chapathi with egg drop gravy.

Grinding the masalas all is been done with amikkal(hand grinder), you can used the powder, to make your dish faster.
I have cooked both the dishes in ROCKET STOVE, to know more about rocket stove, check out my old blog site, click the link below.
Check out my youtube link below for this recipe :

Other away to traditional way series blog and youtube link given below:

Pictorial :

lets start
sliced onion
chop tomato
slit green chili
chop coriander
dried chili
pound to corse powder
ginger-garlic, turmeric
pound to corse paste
ground nut oil
all spice
green chili with curry leaves
ginger-garlic turmeric paste
red chili powder
saute well
crack the egg
boil the yoke in the gravy, turn and cook again
lavish coriander leaves
wheat flour
salt and mix
add water
knead to form dough, then add oil and knead
roll out thin
put on hot tawa
add oil on both sides
flip and cook
ready to serve!!
A hen is only an egg's way of making another egg.

Other away to traditional way series blog and youtube link given below:

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