Description
Soft and Spongy Bun Dosa is a fluffy, thick South Indian pancake-style dosa with a mildly tangy flavor and a golden crust. Perfect for breakfast or snacks, this fermented dosa is healthier, naturally gluten-free, and incredibly satisfying. A delicious twist on traditional dosa, this soft bun dosa pairs beautifully with chutney or sambar.
Ingredients
- 2 cups Idli rice
- ½ cup Urad dal (black gram)
- 1 tsp Methi seeds (fenugreek seeds)
- Salt, to taste
- Water, as needed for soaking and grinding
- Ghee or oil, for cooking
Instructions
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Soak idli rice, urad dal, and methi seeds in water for 5–6 hours.
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Grind soaked ingredients into a smooth, thick batter using minimal water.
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Ferment the batter overnight or for 8–10 hours until bubbly and doubled in volume.
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Add salt and gently stir the fermented batter.
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Heat a greased nonstick or cast iron pan over medium heat.
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Pour a ladle of batter into the center; do not spread.
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Cover and cook on medium-low heat until the bottom is golden.
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Flip and cook the other side for about a minute until done.
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Serve hot with chutney, sambar, or even butter and sugar.
Notes
- Add chopped onions, green chilies, and coriander for variation.
- For a sweet version, mix in jaggery or sugar and skip the salt.
- To boost protein, add soaked moong dal or poha while grinding.
- Drizzle extra ghee for a crispier texture.
- Store leftovers in the fridge for up to 2 days; reheat on a tawa.
