Bun Dosa with Red Chutney
Bun Dosa is a soft and fluffy variation of dosa made with semolina and yogurt. This recipe is perfect for a quick and healthy meal. The red chutney adds a flavorful and spicy touch to the dish. You can watch the detailed recipe on my YouTube channel, Tripti Hone Kitchen. The link is in my bio!
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Ingredients
For Batter
semolina1 1/2cup
curd1cup
water1/2cup
salt to taste
baking soda1/2tsp
oil1tsp
mustard seeds1/2tsp
urad dal1tsp
curry leaves
chopped green chilli2
chopped ginger1in
chopped onion1
chopped capsicum1
grated carrot1- salt to taste
black pepper1/2tsp
chopped coriander leaves
For Red Chutney
fresh coconut1cup- onion1
- ginger1in
dry Kashmiri red chilli4
roasted chana dal2tbsp
tamarind1tsp- salt to taste
- water as required
For Tadka
- oil2tsp
- mustard seeds1/2tsp
- curry leaves
- dry red chilli2
Nutrition (per serving)
Calories
255.0kcal (12.75%)
Protein
6.9g (13.76%)
Carbs
28.8g (10.45%)
Sugars
3.8g (7.5%)
Healthy Fat
5.8g
Unhealthy Fat
5.5g
% Daily Value based on a 2000 calorie diet
How to make Bun Dosa with Red Chutney
Prepare the Batter
- Step 1
In a mixie, blend semolina, yogurt, and water until smooth. Pour the mixture into a bowl.
- Step 2
Heat oil in a pan, add mustard seeds, urad dal, curry leaves, green chilies, ginger, and onion. Sauté lightly.
- Step 3
Add capsicum, grated carrot, salt, and black pepper powder. Sauté the vegetables slightly and add them to the prepared batter.
- Step 4
Add chopped coriander leaves and salt to the batter. Mix well and cover the bowl. Let it rest for 10 minutes.
Prepare the Red Chutney
- Step 1
Blend coconut, roasted chana dal, tamarind, ginger, Kashmiri red chili, salt, onion, and water until smooth.
- Step 2
Heat oil in a pan, add mustard seeds, curry leaves, and dry red chili to prepare the tadka. Add the tadka to the chutney and mix well. Set aside.
Cook the Bun Dosa
- Step 1
Add baking soda to the rested batter and mix well.
- Step 2
Heat a kadhai and grease it with oil. Pour the batter, cover, and cook on low-medium flame for 1 to 2 minutes.
- Step 3
Flip the dosa, cover again, and cook until it turns golden brown on the other side. Repeat for the remaining batter.
Nutrition (per serving)
Nutrition (per serving)
Calories
255.0kcal (12.75%)
Protein
6.9g (13.76%)
Carbs
28.8g (10.45%)
Sugars
3.8g (7.5%)
Healthy Fat
5.8g
Unhealthy Fat
5.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the batter is smooth and lump-free for a perfect dosa texture.
Let the batter rest for at least 10 minutes to allow the semolina to absorb the liquid properly.
Cook the dosa on low-medium flame to ensure it cooks evenly and achieves a golden-brown color.
Adjust the spice level of the chutney by increasing or decreasing the number of Kashmiri red chilies.
FAQS
Can I use any other flour instead of semolina?
Semolina is essential for the texture of bun dosa, but you can experiment with other flours like rice flour or wheat flour. However, the texture may vary.
Can I skip the baking soda?
Baking soda helps make the dosa soft and fluffy. Skipping it may result in a denser texture.
Can I store the batter?
Yes, you can store the batter in the refrigerator for up to 2 days. Just mix it well before using.
What can I use as a substitute for tamarind in the chutney?
You can use lemon juice as a substitute for tamarind, but the flavor will be slightly different.
Can I make this dosa without a kadhai?
Yes, you can use a non-stick pan or tawa to make the dosa. Just ensure it's well-greased before pouring the batter.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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North Terrace, Adelaide, South Australia, 5000
Australia