Bun Dosa

 

Bun dosa it looks like one of those buns we get in bakery or bread shops. I had this fluffy and soft dosa during my visit to Karnataka, India. We tried this beautiful dosa in our hotel where we stayed for breakfast, and i was hooked to the look of it. It does look like a bun made with yeast and flour. Out of curiosity, i tried and the first bite of the delicious dosa are truly amazing.

Despite of it's thickness, the dosa was spongy and thanks ge  the fermentation process. Another interesting part of this yummy dosa is, unlike regular dosa urad dhal not required in this recepi. So, next time when you're craving for dosa and no access to urad dhal, this bun dosa makes an ideal menu. 

The tempering always depend on individual preferences. I took it easy with basic tempering. You may add, finely chopped onion,grated carrot or cabbage to enhance the taste. Serve with sambar and chutney for a satisfying breakfast or even dinner.

Ingredients

2 cups raw rice

1 cup grated coconut

1 cup aval

1 tsp salt

1/2 tsp fenugreek

Water as needed

For Tempering

2 tbsp coconut oil

1 tsp mustard seeds

1 tsp urad dhal

2 sprig curry leaves

1 green/red chilly chopped

Methods

Wash and soak the raw rice and fenugreek seeds for 4-5 hours.

Drain water and using grinder, blend into smooth paste with water as needed. Transfer to a deep large vessel.

In the same blender, grind the poha and coconut with 3/4 cup water. Grind into smooth paste.

Transfer the mixture into the ground rice vessel. The batter shouldn't be too thick or too runny. It shall be like dosa batter consinsteny.

Cover and place in warm place to ferment for 8 hours.

After 8 hours, add salt to the batter and stir.

Heat oil in a pan and add mustard seeds. Once splutters add the urad dhal,curry leaves and chilly.

Pour the tempered ingredients over the dosa batter and stir well.

Heat appam pan and grease lightly with oil.

Pour a ladleful of the batter,cover with lid and cook on medium heat for approximately 3 minutes.

Gently flip over the dosa and cook till golden.

Transfer to plate and repeat the process with remaining batter.

Serve with sambar and chutney.