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Bun Dosa | Soft And Fluffy Bun Dosa Recipe | Soft and Spongy Thick dosa

 


Bun Dosa Recipe With Detailed Photos and Video

Bun dosa is a soft and thick South Indian Dosa variety. Just like any other dosa variety, it is served at breakfast with chutney and sambar. The spongy bun like structure give it the name bun dosa.



    What is dosa?

    Dosa is a South Indian pancake prepared with fermented batter. Raw rice, black gram (uzhunnu or urad dal) and fenugreek seeds are the basic ingredients of dosa batter. We can see a number of dosa varieties in South India. We have some famous restaurants which serve only a different type of yummy dosa and accompaniments.  It is usually served with different type of chutneys and sambar.


    What is bun dosa?

    Bun dosa is a lentil free dosa. Only three ingredients we need to make its batter, rice, fenugreek seeds and rice flakes (or cooked rice). The batter is then fermented, seasoned and cooked into thick spongy pancakes. Due to its bun like spongy thick shape and texture, it is called bun dosa.


    Bun Dosa - Serving options

    Bun dosa is a popular breakfast dish. You can use sambar and any type of coconut chutney or chili chutney to serve this yummy dosa. 




    Bun Dosa Recipe | South Indian Bun Dosa Recipe | How To Make Bun Dosa At Home




    Soft bun like dosa with no lentil

    Preparation time: 12 hours | Cooking time: 12 minutes | Total time: 12 hours 12 minutes



    Ingredients


    To grind

    • 1.5 cup dosa rice or idli rice
    • 1/2 tsp fenugreek seeds
    • 3/4 cups rice flakes'
    • Handful of coriander leaves
    • Water as needed


    To temper

    • 2 tbsp oil
    • 1/2 tsp mustard seeds
    • 3 to 4 shallots, finely sliced
    • 2 to 3 green chilies, finely sliced
    • 1 spring curry leaves


    Other ingredients

    • Coriander leaves (optional)
    • Salt to taste
    • 1/2 tsp baking soda




    How to Make Bun Dosa At home -Video



    Bun Dosa Preparation with Step By Step Photos


    Step 1: - Soaking the rice

    1. Take 1.5 cups of rice and 1/2 tsp fenugreek seed in a bowl. You can use dosa rice or idli rice for making this dosa. With dosa made with dosa rice will be softer than the other.

    2. Pour more than 3 cups of water.

    3. Set aside for next four to five hours. 

    Step 2: - Grinding
    1. Before grinding the rice, soak rice flakes (aval or poha) in water. Take 3/4 cup white rice flakes in a small bowl and put one cup water. Set aside .

    2. The rice flakes will absorb water and turn soft. 

    3. Wash the soaked rice three to four times in running tap water or till the water runs clear. Transfer the rice in a mixer jar. Put the soaked rice flakes and water.

    4. Add water and grind into a smooth but thick batter. The batter should be thinner than the idli batter and thicker than the dosa batter.

    5. Cover and keep aside. Let it ferment overnight or at least eight hours. The fermentation time will vary depending on the climate.

    Step 3: Final mixing of dosa batter and tempering
    1. To prepare the tempering, heat oil in a pan. When hot, put mustard seeds.

    2. When the crackling of mustard seeds stops, put shallots, green chili and curry leaves. Sauté till the shallots turns translucent and light brown.

    3. Add the tempering in the batter. Put salt to taste. For more softness, you can put a pinch of baking soda also.

       
    4. Mix well

    Step 4: - Preparation of Bun Dosa
    1. Heat a kadai over high heat. Pour one spoonful of dosa batter and level it. Never spread the batter. 

    2. Cover with a lid.

    3. When side is cooked, open the lid and flip. Cook the other side also.

    4. When done, Serve with chutney and sambar.

    Happy Cooking
    Anju      

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