Bun Dosa is a healthy and innovative dish. The texture of the dosa resembles a ‘bread bun’, soft and spongy, and hence the name Bun Dosa. It differs from the traditional dosa recipe, here in this recipe only raw rice is added and no lentil. There are toppings too I mean temperings added to the fermented batter. Bun Dosa is a wonderful variant from the usual dosa. Adding urad dal may not help Bun Dosa attain the soft fluffier texture. What makes Bun Dosa unique is the addition of coconut that gives it a totally different flavor. Bun Dosa has some resemblance to ‘Neer Dosa’ but totally different features and characteristics. I chanced upon this dish at my friend’s house. It was dinner time and we were served Bun Dosa with a spicy coconut chutney. Collected the recipe and Bun Dosa was a grand success at home. My picky eater son too loves the Bun Dosa.

Bun Dosa has been a trending dish in recent times. Do not make any compromise on the fermenting of the batter for at least 8 hours. If you are living in cold weather keep the batter in preheated oven. Another vital point, use the Appam pan to cook Bun Dosa. The curve shape of Appam pan helps the dosa to spread by itself and attain a thick bun shape. Lastly, a combination of chutney and sambar is the ideal side dish for Bun Dosa. You can give an after thought by preparing sambar and chutney the previous day to save time. I convince you sincerely, you can give a trial of Bun Dosa. Your efforts will be well rewarded. And don’t forget to send me feedback. Bun Dosa is wholesome and nutritious. You can explore a well detailed Bun Dosa recipe here.

Bun Dosa

Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine Kerala, south indian
Servings 4 People


For Dosa batter:

  • 2 cups Raw rice
  • 1 cup Coconut grated
  • 1 cup Aval/beaten rice
  • 1/2 tsp Fenugreek seeds
  • Water for soaking and grinding
  • Salt as required

For Tempering:

  • 3 tsp Oil
  • 1 tsp Mustard seeds
  • 1 no. Green chilly
  • Curry leaves chopped


  • Firstly, in a large bowl take 2 cups raw rice and ½ tsp methi. Rinse well and soak in water for 4 hours.
  • After 4 hours, drain off the water and transfer to the mixi along with aval and grated coconut.
  • Blend to a smooth paste adding water as required. Transfer the rice batter to a large bowl. Cover and allow to ferment in a warm place for 8 hours.
  • After 8 hours, the batter has well fermented. Now to prepare the tempering, heat 3 tsp oil, splutter 1 tsp mustard seeds,1 chopped chilli and few curry leaves. Pour the tempering over the batter and mix well. Also, add 1 tsp salt and give a good mix.
  • Now heat a Appam pan and grease it with oil. Pour a ladle full of batter into the pan. Cover and simmer for 3 minutes. Make sure not to spread the batter. Once the base turns golden brown, flip over the dosa. Cook on both sides making sure the dosa is cooked uniformly.
  • Finally, enjoy Bun Dosa with coconut chutney.
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