What Is So Special About Bun Dosa?

Bun dosa stands out because of its quick preparation and its ability to hold its fluffy texture even after cooking. Unlike the traditional dosa batter that requires fermentation, the bun dosa batter comes together in minutes, making it ideal for last-minute meals. The addition of baking soda ensures that the dosa is light and airy, while the tempering adds a depth of flavor that sets it apart from regular pancakes or dosas.

Quick and Easy

Bun dosa is a beginner-friendly recipe that doesn’t demand extensive cooking skills. With just a few simple ingredients and steps, you can create a restaurant-quality dish in under 30 minutes. This makes it an excellent choice for busy mornings or when you’re looking for something filling and satisfying without spending hours in the kitchen.

How to Make

Step 1: Prepare the Batter

Start by taking 1 cup of semolina (sooji) in a mixing bowl. Add ½ cup of curd and a pinch of salt to the semolina. Gradually add about 1 cup of water while stirring continuously to avoid lumps. Mix until you get a smooth batter of pouring consistency. Allow the batter to rest for 10–15 minutes. This resting time helps the semolina absorb the liquid and swell up, resulting in a soft and fluffy texture for the dosa.

Step 2: Temper the Spices

While the batter rests, prepare the tempering. Heat 1½ tablespoons of oil in a small pan over medium heat. Add ½ teaspoon of hing (asafoetida) and 1 teaspoon of mustard seeds. Let the mustard seeds splutter to release their aroma. Then add 2 teaspoons of chana dal and sauté until they turn golden brown. Toss in 2 finely chopped green chilies, 2 teaspoons of chopped ginger, and ¼ cup of chopped onions. Cook until the onions become soft and translucent. Finally, add a handful of fresh curry leaves and sauté for another minute. This tempering not only enhances the flavor of the dosa but also adds a delightful crunch to every bite.

Step 3: Combine the Ingredients

Once the tempering is ready, pour it into the prepared batter. Stir well to combine, ensuring that the spices are evenly distributed. If the batter has thickened too much during resting, add a splash of water to bring it back to a thick yet pourable consistency. Add a handful of chopped coriander leaves and 1–1½ teaspoons of baking soda to the batter. Mix gently to retain the airiness created by the baking soda. This step is crucial for achieving the characteristic fluffiness of the bun dosa.

Step 4: Cook the Bun Dosa

Heat a non-stick pan or griddle over medium heat. Lightly grease the surface with oil. Pour a ladleful of batter onto the pan and spread it gently into a thick circle, about ½ inch in height. Drizzle a little oil around the edges and cover the pan with a lid. Cook on medium heat for about 3–4 minutes until the bottom turns golden brown and the top sets. Carefully flip the dosa and cook the other side for another 2–3 minutes until golden and cooked through. Repeat with the remaining batter.

Step 5: Serve and Enjoy

Transfer the cooked bun dosas to a serving plate. Garnish them with additional chopped coriander leaves if desired. Serve hot with coconut chutney, tomato chutney, or sambhar for a complete South Indian meal. The soft and fluffy texture of the dosa, paired with the flavorful accompaniments, makes it a truly satisfying dish.

Expert Tips

1. Consistency is Key: The batter should be thick but pourable, similar to pancake batter. If it’s too thick, the dosas will be dense; if it’s too runny, they won’t hold their shape.

2. Use Fresh Curd: Fresh, slightly tangy curd enhances the flavor and helps achieve the right texture for the dosa.

3. Don’t Overmix: Once you add baking soda to the batter, stir gently to retain the air bubbles, which help the dosa become light and airy.

4. Cook on Medium Heat: Cooking on medium heat ensures that the dosa cooks evenly without burning. Covering the pan while cooking helps the dosa rise and cook through.

5. Customize the Flavors: Add grated carrots, chopped spinach, or shredded coconut to the batter for extra texture and nutrition.

Recipe Card