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.