Bun dosa is a famous breakfast dish in South India. It is softer and fluffier than dosa. It has a unique taste and soft texture. Bun dosaiya coconut chutney. Tomato chutney, sambaryoda vachu chapta adada avolo are delicious.
You can see in this post how to make curd rava and other ingredients.
Preparation Time
30 Minutes
Serve
4-5 Person
- 1 cup rava (semolina)
- 3/4 cup sour yogurt
- 1 tsp chana dal (split chickpea)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion
- 2 green chilies
- 1/4 tsp asafoetida
- Curry leaves
- Coriander leaves
- 1 tbsp rice flour
- Salt
- Baking soda
- Oil
- Prepare the batter: Combine rava, sour yogurt, and water in a bowl. Blend until smooth.
- Grind the batter: Transfer the batter to a blender and grind until it reaches a smooth, pouring consistency.
- Make the tempering: Heat oil in a pan. Add mustard seeds, cumin seeds, and let them splutter. Add chopped onion, green chilies, curry leaves, and asafoetida. Sauté until the onion turns translucent.
- Combine: Add the tempering to the batter along with rice flour, salt, and baking soda. Mix well.
- Cook: Heat a dosa tawa or a non-stick pan. Pour a ladleful of batter and spread it evenly. Cook on both sides until golden brown.
- For a fluffier dosa, let the batter ferment for 30 minutes to an hour.
- You can add grated vegetables like carrots or beetroot to the batter for added nutrition and flavor.
- Serve hot with coconut chutney or sambar.
- Center the Dosa: Place the dosa in the center of the plate.
- Coconut Chutney: Place a small bowl of coconut chutney on one side.
- Sambar: A bowl of sambar can be placed on the other side.
- Ghee: A small dab of ghee can be drizzled over the dosa.
- Visual Appeal: Consider adding a few colorful elements, such as a slice of tomato or a sprinkle of pomegranate seeds, to enhance the visual appeal.
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