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Bun Dosa Recipe – A Soft and Spongy Delight

Time and servings

Nutrition

Per dosa.

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About

Bun Dosa Recipe brings a soft and spongy delight that feels both comforting and innovative. From the traditional thin dosa, this version has evolved into a bun-like preparation that holds its own texture and character. Street-side eateries in South India first popularised this thicker dosa, and their creativity soon caught the attention of food lovers everywhere. With time, even fine dining restaurants began serving it as a speciality on their menus. The recipe uses only rice without lentils, making it unique yet wholesome. Coconut toppings enhance the flavour, giving it a rich and nutty touch. Families enjoy this dosa for breakfast or evening snacks as it feels filling and balanced. It provides all the needed nutrients from rice and coconut in one serving. The Bun Dosa also offers flexibility in pairing with accompaniments. It works beautifully with different chutneys, though spicy green chutney or fiery red chutney heightens the taste most. The dosa batter ferments naturally to create the fluffy and bread-like structure. Cooking it on medium heat ensures that it remains light inside while slightly crisp outside. Small eateries continue to serve it with pride, keeping its roots alive. Its rise into restaurants shows how a local street recipe can become a celebrated dish. The best part is the simplicity of ingredients, proving that minimal can be flavorful. The coconut on top provides aroma and sweetness, further enhancing the dish. Fun Fact:
In many parts of Karnataka, “bun dosa” is also called “set dosa” because it is almost always served in a set of three, stacked one over the other, with chutney and sambar. Locals say the name stuck because people never order or eat just one.

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Ingredients

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for dosa batter:

  • 2 cup raw rice
  • ½ tsp methi
  • 1 cup poha / aval / beaten rice
  • 1 cup coconut (grated)
  • water (for soaking & grinding)
  • 1 tsp salt

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for tempering:

  • 3 tsp oil
  • 1 tsp mustard
  • 1 tsp urad dal
  • 3 chilli (finely chopped)
  • few curry leaves (chopped)

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Instructions

  1. firstly, in a large bowl take 2 cup raw rice, ½ tsp methi.
  2. rinse well and soak in water for 4 hours.
  3. after 4 hours, drain off the water and transfer to the mixi.
  4. blend to a smooth paste adding water as required.
  5. transfer the rice batter to a large bowl.
  6. now in a mixi take 1 cup poha, 1 cup coconut and ¾ cup water.
  7. blend to smooth batter.
  8. transfer the paste into the same bowl.
  9. adding water as required mix well.
  10. cover and allow to ferment in a warm place for 8 hours.
  11. after 8 hours, the batter has well fermented.
  12. now to prepare the tempering, heat 3 tsp oil.
  13. splutter 1 tsp mustard, 1 tsp urad dal, 3 chilli and few curry leaves.
  14. pour the tempering over the batter and mix well.
  15. also, add 1 tsp salt and give a good mix.
  16. now heat the appe pan and grease the tawa with oil. pour a ladleful of batter over the pan.
  17. cover and simmer for 3 minutes. make sure not to spread the batter.
  18. once the base turns golden brown, flip over the dosa.
  19. cook on both sides making sure the dosa is cooked uniformly.
  20. finally, enjoy bun dosa with coconut chutney.

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Step-by-step

1
firstly, in a large bowl take 2 cup raw rice, ½ tsp methi.
2
rinse well and soak in water for 4 hours.
3
after 4 hours, drain off the water and transfer to the mixi.
4
blend to a smooth paste adding water as required.
5
transfer the rice batter to a large bowl.
6
now in a mixi take 1 cup poha, 1 cup coconut and ¾ cup water.
7
blend to smooth batter.
8
transfer the paste into the same bowl.
9
adding water as required mix well.
10
cover and allow to ferment in a warm place for 8 hours.
11
after 8 hours, the batter has well fermented.
12
now to prepare the tempering, heat 3 tsp oil. splutter 1 tsp mustard, 1 tsp urad dal, 3 chilli and few curry leaves.
13
pour the tempering over the batter and mix well.
14
also, add 1 tsp salt and give a good mix.
15
now heat the appe pan and grease the tawa with oil. pour a ladleful of batter over the pan.
16
cover and simmer for 3 minutes. make sure not to spread the batter.
17
once the base turns golden brown, flip over the dosa.
18
cook on both sides making sure the dosa is cooked uniformly.
19
finally, enjoy bun dosa with coconut chutney.bun dosa recipe

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Video

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Tips

Bun Dosa Recipe is a soft and spongy delight enjoyed for its innovative twist on a classic dish. It makes a wholesome and filling meal that works perfectly for breakfast or snacks.
  1. Fermentation: Allow the batter to ferment overnight for maximum softness.
  2. Texture: Keep the batter thicker than regular dosa for a bun-like texture.
  3. Cooking: Maintain a low to medium flame so the dosa stays fluffy inside.
  4. Toppings: Sprinkle grated coconut for extra flavour and aroma.
  5. Condiments: Serve with spicy green or red chutney to balance the taste.

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Notes

  • Firstly, adding tempering to the batter is optional. However, it enhances the flavour of the sponge dosa.
  • Also, make sure to use raw rice to have super soft and spongy dosa.
  • Additionally, if the pan is thick, then you can cook on a medium flame. make sure not to burn the dosa.
  • Finally, I have not added baking soda in the bun dosa batter as I have naturally fermented the batter.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/bun-dosa-recipe-soft-spongy-thick-dosa/