If you check the popularity of breakfast items in South India, you will probably find our Dosa to be in the highest rank. It is now, of course, common all across India, but at one time Dosas were largely confined to South India. Dosas come in many types and the large variety of dosas we make is truly amazing.
Elsewhere in this blog, you will find recipes for different Dosa varieties, such as:-
Today's recipe is for a variety of dosa called Bun Dosa as it is quite soft and fluffy. To get the best dosa, the batter should be properly fermented. However, during cold, winter months fermentation becomes difficult. In such cases, the use of Eno Fruit Salt or Baking Soda helps in the fermentation and makes the dosa soft and fluffy.
You can use raw rice or boiled rice for making this dosa. I have used boiled rice today. I have also used the thin variety of Poha or Beaten Rice.
The measurements given below yielded me with 10-12 Bun Dosas.
We enjoyed this very much, and I am sure you will too!
- Boiled Rice, 1 cup
- Fenugreek (Methi) Seeds, 1 tsp
- Fresh Coconut Gratings, 1/2 cup
- Beaten Rice (Poha), thin variety- 1/2 cup
- Eno Fruit Salt or Baking Soda, 1/2 tsp
- Salt, to taste
- Oil, as required to make dosas