BUN DOSA

 BUN DOSA

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:-

• Masoor Dal Dosa
• Moong Dal Dosa
• Davangere Benne Dosa
• Mushti Polo

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! 

Ingredients:-

• 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

Method:-

Wash the boiled rice in several changes of water

Soak in adequate water along with the fenugreek seeds for 4-5 hours, then drain away the water

Soak the beaten rice in adequate water for about 5 -10 minutes before you start the grinding 

In a mixer jar, grind together soaked boiled rice, fenugreek seeds, coconut gratings, and soaked beaten rice to a smooth paste adding 1/2 cup of water

Transfer this ground paste to a bowl

Add salt and mix well using your fingers

Cover and keep for fermentation overnight or for 10 hours in a warm place 

Next morning, the batter would have fermented. In case it hasn't fermented adequately, you can add Eno Fruit Salt or Baking Soda and mix gently 

Add some water to get the desired consistency 

The batter should be thick but of flowing consistency. It should not be runny. 

Heat a thick-bottomed pan, add a few drops of oil and pour a ladle full of batter without spreading it

Drizzle oil around the dosa, cover and cook on medium/low flame for about 1 minute or till one side gets done

Then flip the dosa. Cover and cook the other side too on low flame till it gets done

Repeat this process for the rest of the batter

Switch off the gas and transfer to serving plate 

Serve Bun Dosa with chutney of your choice.