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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat coconut oil and add mustard seeds, urad dal, onion, curry leaves, salt, and hing. Stir until onions are soft and fragrant.
Mix the tempering into the dosa batter. Add rava if the batter is watery and let it rest briefly.
Heat a pan with coconut oil, pour in 2 ladles of batter and cover. Cook until the bottom is golden, then flip and cook the other side until golden.
Serve hot with hot sambhar and coconut chutney
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Add rava to the batter if it is too watery to help thicken it.
Rest the batter for few minutes for fluffy and soft Bun dosa.
Can I use any other oil instead of coconut oil?
Yes, you can use any neutral oil, but coconut oil adds a distinct flavor.
What if I don't have hing?
You can skip hing if unavailable, though it adds a unique aroma.
How do I know when to flip the dosa?
Flip the dosa when the edges start to lift and the bottom is golden.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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