Soft & Fluffy Bun Dosa Recipe

 

Ingredient

• 2 cups raw rice (or dosa rice)
• ½ cup urad dal (split black gram)
• ¼ cup poha (flattened rice)
• 2 tbsp cooked rice (optional, for extra softness)
• ½ tsp fenugreek seeds
• Salt, to taste
• Water, as needed
• Oil or ghee for cooking

Instructions

1. Soak

• Wash the rice and soak it with the fenugreek seeds for 4–6 hours.
• Soak the urad dal separately for 4–6 hours.
• Soak the poha for 20–30 minutes before grinding.

2. Grind

• Grind the urad dal until light and fluffy.
• Grind the rice, poha, and cooked rice to a smooth batter.
• Mix both batters together and add enough water to make a thick, pourable batter.

3. Ferment

• Add salt after fermentation (or before, if your climate is cool).
• Ferment overnight or for 8–12 hours until the batter rises and becomes airy.

4. Make the Bun Dosa

• Heat a well-seasoned tawa on medium-low heat.
• Lightly grease it.
• Pour one ladle of batter in the center without spreading it. The batter should stay thick.
• Drizzle a little oil or ghee around the edges.
• Cover with a lid and cook for 2–3 minutes.
• Flip and cook the other side for 1–2 minutes until lightly golden.

s

Serve with

• Coconut chutney
• Vegetable sagu
• Potato masala
• Tomato chutney
• Sambar

Tips for Perfect Bun Dosa

• Keep the batter thicker than regular dosa batter.
• Cook on medium-low heat so the inside cooks through while the outside stays soft.
• A lid helps the dosa puff up.
• Adding poha and a little cooked rice makes the dosa softer and spongier.

The result is a thick, fluffy dosa with a soft interior and a lightly crisp, golden base.