Bun dosa is a soft and spongy thick dosa. The texture resembles a bread bun, which is why it is named bun dosa. This is entirely different from the traditional dosa and is made without urad dal. It pairs well with tomato chutney or coconut chutney.
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Wash and soak the rice and fenugreek seed together for 4-6 hours.
Drain off the water.
Transfer the soaked rice and fenugreek seeds to a mixer jar along with washed poha and grated coconut. Blend to a smooth paste by gradually adding 1 cup of water.
Transfer the paste to a large bowl. Mix with your hand to aid fermentation.
Cover and allow to ferment in a warm place for 8 hours.
After fermentation, add salt and Eno to the batter and mix well.
Heat an appam pan and grease it with oil.
Pour a ladle full of batter over the pan without spreading it.
Cover and simmer for 3 minutes.
Once the base of the dosa turns golden brown, flip it. Spread some oil or ghee on both sides.
Cook both sides uniformly until done.
Ensure the batter is well fermented for a soft and spongy texture.
Do not spread the batter on the pan to maintain the thickness of the dosa.
The batter should be little thicker than the regular dosa batter.
How do I make Bun Dosa soft and spongy?
To achieve a soft and spongy texture in Bun Dosa, ensure that you soak the raw rice and fenugreek seeds for 4-6 hours and allow the batter to ferment for at least 8 hours in a warm place. Mixing the batter by hand during fermentation also helps incorporate air, which contributes to the fluffiness.
What are some dietary substitutions for Bun Dosa ingredients?
If you're looking for dietary substitutions for Bun Dosa, you can use brown rice instead of raw rice for a healthier option. For a gluten-free version, ensure that the Eno fruit salt you use is gluten-free. Additionally, you can replace grated coconut with unsweetened coconut flakes if fresh coconut is unavailable.
How should I store leftover Bun Dosa?
To store leftover Bun Dosa, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 2-3 days. To reheat, simply warm them on a skillet or in a microwave until heated through.
What chutneys pair well with Bun Dosa?
Bun Dosa pairs wonderfully with tomato chutney or coconut chutney. You can also try it with mint chutney or a spicy onion chutney for a different flavor profile. These accompaniments enhance the taste and complement the soft texture of the dosa.
Can I make Bun Dosa without Eno fruit salt?
Yes, you can make Bun Dosa without Eno fruit salt, but it may not be as fluffy. If you don't have Eno, you can try using baking soda as a substitute. However, keep in mind that the texture might differ slightly, so ensure to mix well to incorporate air into the batter.
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