bun dosa recipe | soft spongy thick dosa | how to make soft bun dosa with detailed photo and video recipe. one of the popular and soft thick dosa recipes from the tamil and malayalam cuisine. it carries the same texture as bread bun and hence it is known as a bun dose or soft and spongy dosa. unlike the traditional dosa, the batter is made only with rice and no lentil is added with a topping of coconut and spice tempering.
as i was trying to explain, the texture and thickness are very similar to the bread bun and hence it is referred to as bun dosa. in addition, the batter is prepared with only rice and no urad dal is added to it. the rice-based batter is later fermented and this helps to attain the bun-like texture. adding urad dal lentil may not help to attain this shape and texture. it would give a flat and spreadable texture to it. moreover, the addition of coconut brings a new flavour altogether. you may feel it is very similar to neer dosa but has its own feature and characteristics. in addition, the additional tempering to the dosa batter makes it special and unique from all the other dosa recipes.
furthermore, i would like to add some additional tips, suggestions, and variants to the bun dosa recipe. firstly, the rice-based batter has to be fermented thoroughly and do not compromise with 8-12 hours of resting. if you live in cold weather, keep it in sun heat or in preheated oven. secondly, use appam pan to cook the dosa in it. the curvy shape of the dosa pan helps, to easily spread by itself and achieve the thick shape like a bun. lastly, the combination of chutney and spicy coconut sambar is ideal for this soft dosa recipe. you may very well prepare it overnight and use it for next morning breakfast to save time.
finally, i request you to visit my other related dosa recipes collection with this post of bun dosa recipe. it mainly includes my other related dosa recipes like cabbage dosa, masala dosa, maida dosa, heerekai dosa, dosa mix, rava dosa, upvas dosa, rava appam, instant dosa, tuppa dosa. further to these i would also like to mention my other related recipe categories like,
bun dosa video recipe:
recipe card for soft spongy thick dosa recipe:
bun dosa recipe | soft spongy thick dosa | how to make soft bun dosa
Ingredients
for dosa batter:
- 2 cup raw rice
- ½ tsp methi
- 1 cup poha / aval / beaten rice
- 1 cup coconut, grated
- water, for soaking & grinding
- 1 tsp salt
for tempering:
- 3 tsp oil
- 1 tsp mustard
- 1 tsp urad dal
- 3 chilli, finely chopped
- few curry leaves, chopped
Instructions
- firstly, in a large bowl take 2 cup raw rice, ½ tsp methi.
- rinse well and soak in water for 4 hours.
- after 4 hours, drain off the water and transfer to the mixi.
- blend to a smooth paste adding water as required.
- transfer the rice batter to a large bowl.
- now in a mixi take 1 cup poha, 1 cup coconut and ¾ cup water.
- blend to smooth batter.
- transfer the paste into the same bowl.
- adding water as required mix well.
- cover and allow to ferment in a warm place for 8 hours.
- after 8 hours, the batter has well fermented.
- now to prepare the tempering, heat 3 tsp oil.
- splutter 1 tsp mustard, 1 tsp urad dal, 3 chilli and few curry leaves.
- pour the tempering over the batter and mix well.
- also, add 1 tsp salt and give a good mix.
- now heat the appe pan and grease the tawa with oil. pour a ladleful of batter over the pan.
- cover and simmer for 3 minutes. make sure not to spread the batter.
- once the base turns golden brown, flip over the dosa.
- cook on both sides making sure the dosa is cooked uniformly.
- finally, enjoy bun dosa with coconut chutney.
Nutrition
how to make bun dosa with step by step photo:
- firstly, in a large bowl take 2 cup raw rice, ½ tsp methi.
- rinse well and soak in water for 4 hours.
- after 4 hours, drain off the water and transfer to the mixi.
- blend to a smooth paste adding water as required.
- transfer the rice batter to a large bowl.
- now in a mixi take 1 cup poha, 1 cup coconut and ¾ cup water.
- blend to smooth batter.
- transfer the paste into the same bowl.
- adding water as required mix well.
- cover and allow to ferment in a warm place for 8 hours.
- after 8 hours, the batter has well fermented.
- now to prepare the tempering, heat 3 tsp oil. splutter 1 tsp mustard, 1 tsp urad dal, 3 chilli and few curry leaves.
- pour the tempering over the batter and mix well.
- also, add 1 tsp salt and give a good mix.
- now heat the appe pan and grease the tawa with oil. pour a ladleful of batter over the pan.
- cover and simmer for 3 minutes. make sure not to spread the batter.
- once the base turns golden brown, flip over the dosa.
- cook on both sides making sure the dosa is cooked uniformly.
- finally, enjoy bun dosa with coconut chutney.
notes:
- firstly, adding tempering to the batter is optional. however, it enhances the flavour of sponge dosa.
- also, make sure to use raw rice to have super soft and spongy dosa.
- additionally, if the pan in thick then you can cook on medium flame. make sure not to burn the dosa.
- finally, i have not added baking soda in the bun dosa batter as i have naturally fermented the batter.
That was awesome
Thanks a lot
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