Soft and Spongy Bun Dosa Recipe

A delightful twist on traditional South Indian dosa, this bun dosa is thick, fluffy, and lightly crisp on the outside with a soft, airy interior. I find it perfect for a hearty breakfast or a cozy evening snack. With its mild tang from the fermented batter and a comforting bite, this dish never fails to satisfy.

Why I Love This Recipe

I love how this bun dosa delivers such a unique texture—it’s not your average paper-thin dosa. It’s thick like a pancake, yet still light and spongy. The slight sourness from fermentation deepens the flavor, and I can pair it with a range of sides like chutney, sambar, or even butter and sugar for a sweet take. It also doesn’t need oil-heavy preparation, making it a healthier indulgence.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Idli rice

• Urad dal (black gram)

• Methi seeds (fenugreek seeds)

• Salt

• Water for soaking and grinding

• Ghee or oil for cooking

directions

1. I start by soaking the rice, urad dal, and methi seeds in enough water for 5–6 hours.

2. After soaking, I grind everything to a smooth, thick batter using minimal water.

3. I let the batter ferment overnight or for about 8–10 hours until it turns slightly bubbly and increases in volume.

4. Once fermented, I stir in salt and gently mix the batter.

5. I heat a cast iron or nonstick pan on medium heat, grease it lightly, and pour a ladle of batter in the center.

6. Without spreading it like a regular dosa, I let it cook on medium-low heat with a lid on for a few minutes until golden on the bottom.

7. I flip and cook the other side for a minute until it’s fluffy and cooked through.

8. I serve hot with coconut chutney or sambar.

Servings and timing

This recipe serves 4 people. From start to finish, including fermentation, it takes around 12 hours. The active cooking time is about 30 minutes.

Variations

• I sometimes add finely chopped onions, green chilies, and coriander leaves to the batter for an extra punch.

• To make it sweeter, I mix a bit of jaggery or sugar into the batter and skip the salt.

• When I want a protein-rich version, I add soaked moong dal or a handful of poha to the rice during grinding.

• For a crispy base, I drizzle ghee generously and cook slightly longer on one side.

storage/reheating

I keep leftover bun dosas in an airtight container in the refrigerator for up to 2 days. To reheat, I place them on a hot tawa for a couple of minutes on each side until warmed through. I avoid microwaving as it can make them rubbery.

FAQs

How is bun dosa different from regular dosa?

Bun dosa is thicker and softer, almost like a savory pancake, whereas regular dosa is thin and crisp.

Can I skip the fermentation step?

I don’t recommend it. Fermentation is key to getting the soft, fluffy texture and the slight tangy flavor.

What if my batter didn’t rise well after fermenting?

If my kitchen is too cold, I keep the batter in a warm oven (with the light on) or wrapped in a towel to help with fermentation.

Can I make this gluten-free?

Yes, bun dosa is naturally gluten-free since it uses rice and dal, with no wheat or other gluten-containing ingredients.

What can I serve with bun dosa?

I like to pair it with coconut chutney, sambar, or even tomato chutney. Sometimes I just add butter and enjoy it as is.

Conclusion

Bun dosa is my go-to when I want something comforting, filling, and a little different from the usual. Its pillowy softness and mild, tangy flavor make it stand out. Whether I’m cooking for family or craving something nostalgic, this dosa always hits the spot.