If you’re a fan of South Indian cuisine but want to try something different from the regular crispy dosas, then Bun Dosa is the perfect dish for you! This thick, spongy, and soft dosa is a delightful variation that pairs beautifully with chutney and sambar. The best part? You can make it with simple ingredients at home!
What is Bun Dosa?
Bun Dosa is a soft and fluffy version of dosa, similar in texture to a set dosa but even thicker. It is made with fermented rice and urad dal batter, and sometimes, a hint of curd or baking soda is added for extra softness. This dosa is particularly popular in Karnataka and is loved for its pillowy texture.
Ingredients You’ll Need:
- 1 cup rice (preferably dosa rice or idli rice)
- ¼ cup urad dal (split black gram)
- 2 tbsp poha (flattened rice)
- ¼ cup curd
- ¼ tsp baking soda (optional, for extra softness)
- 1 tbsp sugar
- Salt to taste
- Water as required
- Oil or ghee for cooking
Step-by-Step Recipe:
Step 1: Soak and Grind
- Wash and soak rice and urad dal in water for about 4-6 hours.
- Add poha to the soaked mixture 30 minutes before grinding.
- Drain the water and grind the mixture into a smooth batter, adding a little water as needed.
- Transfer the batter to a bowl and mix in curd, salt, and sugar.
- Cover and let it ferment overnight or for 8-10 hours.
Step 2: Prepare the Batter
- Once the batter is fermented, stir it well.
- If needed, add ¼ tsp baking soda to make the dosa extra soft.
- Adjust the consistency by adding a little water if the batter is too thick.
Step 3: Cook the Bun Dosa
- Heat a tawa (griddle) on medium flame and lightly grease it with oil or ghee.
- Pour a ladleful of batter onto the tawa without spreading it too thin.
- Cover the dosa with a lid and cook on a low to medium flame for about 2-3 minutes.
- Flip the dosa and cook for another minute until golden brown.
- Remove from the tawa and repeat with the remaining batter.
Authentic South Indian Coconut Chutney Recipe
For the perfect pairing, try this quick coconut chutney: Blend 1 cup grated coconut, 2 tbsp roasted chana dal, 1 green chili, 1 small piece of ginger, salt, and ½ cup water into a smooth paste. For tempering, heat 1 tsp oil and add 1 tsp mustard seeds, 1 tsp urad dal, 5-6 curry leaves, and 1 dry red chili. Pour this tempering over the chutney and mix well. Enjoy with Bun Dosa!
Serving Suggestions:
Bun Dosa tastes best when served hot with coconut chutney, tomato chutney, or sambar. You can also pair it with a dollop of butter for a rich flavor.
Pro Tips for the Best Bun Dosa:
✔ Fermentation is Key: Let the batter ferment well for a soft and spongy texture.
✔ Don’t Over-Spread the Batter: Unlike regular dosa, this one should be thick.
✔ Use Ghee for Extra Flavor: Cooking in ghee enhances the taste and aroma.
✔ Cover While Cooking: This helps in even cooking and ensures a fluffy texture.
Bun Dosa is a fantastic alternative to regular dosas, offering a unique texture and taste. Whether you’re looking for a quick breakfast or a light dinner, this recipe is a must-try! So, go ahead and make this delicious dosa at home, and enjoy it with your favorite chutneys.
Have you tried Bun Dosa before? Share your experience in the comments below!
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