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 has the same texture as a bread bun, and hence it is known as a bun dose, or a soft and spongy dosa. Unlike the traditional dosa, the batter is made only with rice, with no lentils added.
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 it a flat and spreadable texture. Moreover, the addition of coconut brings a new flavour altogether. You may feel it is very similar to neer dosa, but it has its own features and characteristics. Additionally, the tempering added to the dosa batter makes it special and unique from all 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 not compromise with 8-12 hours of resting. If you live in cold weather, keep it in the sun or in a preheated oven. Secondly, use an appam pan to cook the dosa in it. The curvy shape of the dosa pan helps to easily spread by itself and achieve a thick shape like a bun. Lastly, the combination of chutney and spicy coconut sambar is ideal for this soft dosa recipe. You can prepare it overnight and use it for breakfast the next morning, saving you 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,
About Bun Dosa
Bun Dosa Recipe brings a soft and spongy delight that feels both comforting and innovative. From the traditional thin dosa, this version has evolved into a bun-like preparation that holds its own texture and character. Street-side eateries in South India first popularised this thicker dosa, and their creativity soon caught the attention of food lovers everywhere. With time, even fine dining restaurants began serving it as a speciality on their menus. The recipe uses only rice without lentils, making it unique yet wholesome. Coconut toppings enhance the flavour, giving it a rich and nutty touch. Families enjoy this dosa for breakfast or evening snacks as it feels filling and balanced. It provides all the needed nutrients from rice and coconut in one serving.
The Bun Dosa also offers flexibility in pairing with accompaniments. It works beautifully with different chutneys, though spicy green chutney or fiery red chutney heightens the taste most. The dosa batter ferments naturally to create the fluffy and bread-like structure. Cooking it on medium heat ensures that it remains light inside while slightly crisp outside. Small eateries continue to serve it with pride, keeping its roots alive. Its rise into restaurants shows how a local street recipe can become a celebrated dish. The best part is the simplicity of ingredients, proving that minimal can be flavorful. The coconut on top provides aroma and sweetness, further enhancing the dish.
Fun Fact:
In many parts of Karnataka, “bun dosa” is also called “set dosa” because it is almost always served in a set of three, stacked one over the other, with chutney and sambar. Locals say the name stuck because people never order or eat just one.
Chef Tips for Bun Dosa
Bun Dosa Recipe is a soft and spongy delight enjoyed for its innovative twist on a classic dish. It makes a wholesome and filling meal that works perfectly for breakfast or snacks.
- Fermentation: Allow the batter to ferment overnight for maximum softness.
- Texture: Keep the batter thicker than regular dosa for a bun-like texture.
- Cooking: Maintain a low to medium flame so the dosa stays fluffy inside.
- Toppings: Sprinkle grated coconut for extra flavour and aroma.
- Condiments: Serve with spicy green or red chutney to balance the taste.
Video Recipe
Recipe Card for Bun Dosa
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 a Bun Dosa with Step-by-step Photos
- 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 the sponge dosa.
- Also, make sure to use raw rice to have super soft and spongy dosa.
- Additionally, if the pan is thick, then you can cook on a 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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