Bun Dosa
Soft, spongy thick dosa made with rice, poha and coconut, given a mustard-urad tempering. A Karnataka favourite eaten with coconut chutney.
Ingredients
Main
- methi seeds (optional) — 2 g (whole)
- rice — 2 cup (ground)
- mustard — 1 tsp (ground)
- salt — 1 tsp (whole)
- Flattened Rice — 55 g (whole)
- oil — 3 tsp (whole)
- Fresh Coconut — 1 cup (grated)
Tempering
- red chilli (optional) — 6 g (whole)
- Curry Leaves (optional) — 2 g (whole)
- Urad Dal — 1 tsp (whole)
Method
- 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.
Common questions
- What is ಬನ್ ದೋಸೆ in English?
- ಬನ್ ದೋಸೆ is written Bun Dosa in English.
- How many calories in one plate of Bun Dosa?
- 343 kcal per plate.
- How much cooking time?
- 30 min — 10 min prep, 20 min cooking.