Bun Dosa is one of the popular and soft thick dosa recipes from the Tamil and Malayalam cuisine. It carries the same texture as bread bun and hence it is known as a bun dose or soft and spongy dosa. unlike the traditional dosa, the batter is made only with rice, and no lentil is added.
Ingredients
2 cups dosa rice
1 cup poha/avalakki/beaten rice
3/4 cup coconut gratings
1 tsp methi/fenugreek seeds
Salt to taste
Oil for cooking dosa
1/2 tsp cooking soda
Procedure
In a large bowl take rice and methi seeds. Rinse well, and soak in water for 4 hours.
After 4 hours, drain off the water and transfer to the mixer.
Blend to a smooth paste adding water as required.
Transfer the rice batter to a large bowl.
Wash poha and grind with coconut gratings. If you are using thick poha then soak it with the rice.
Blend poha and coconut gratings into a smooth batter.
Transfer the paste into the same bowl. Mix both the batters well, cover, and allow to ferment in a warm place for 8 to 10 hours.
Before making dosa, add salt, cooking soda, and mix well.
Now heat the appam pan and grease the tawa with oil. (you can also use a dosa pan) Pour a ladleful of batter over the pan.
Cover and simmer for 3 minutes. Make sure not to spread the batter.
Once the base turns golden brown, flip over the dosa.
Cook on both sides making sure the dosa is cooked uniformly.
Finally, enjoy bun dosa with coconut chutney.
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