Preparation time ½ hour

Soaking Time 6 Hours

Resting time 8 to 10 hours

Cooking time 1 hour

Total Time 16 Hours

Serve 4

Type of recipe: Breakfast

Name of author: Asmi Kadam

Ingredients:

• 2 Cup Rice
• 1 Cup Shredded Coconut
• ½ Cup flattened rice
• ½ Teaspoon fenugreek seeds
• 1 Teaspoon salt
• Oil
• For Tempering:
• 1 Tablespoon oil
• 1 Teaspoon Mustard seeds
• 1 Teaspoon Urad Dal
• Curry leaves
• 2 Chopped chilies

Method:

Wash rice at least 4 to 5 times. Then soaked the rice with water and add ½ teaspoon fenugreek seeds. Keep for soaking at least 6 hours.

Before 1 hour of grinding wash and soaked the flattened rice. Now grind all the rice, grated coconut and flattened rice together. Use water if required. Don’t use much water for grinding.

After the grinding add salt into the batter. Mix well.

Keep the batter like a Dosa batter only. Now transfer this Dosa batter in an air tight container and allow to ferment for at least 8 hours.

After 8 hours you can see how it easily come out and ferment nicely.

Now we make one tempering for this batter. Heat a tadka pan. Add oil, once oil heated add mustard seeds and urad Dal. Once Dal change the color, add chopped coriander and chilies. Once chili change the color switch off the flame.

Now pour this tempering on batter. Mix well. The batter is ready to make bun Dosa.

For making this bun Dosa, you can take any dip kadai. If you have no kadai then use any non-stick pan.

Now heat a pan on a medium flame. Apply some oil on pan surface. Now take spoonful of batter and just pour it on a pan as it is. Don’t spread it. Keep as it is.

Now keep the lid on a pan. And allow to steam for at least 2 to 3 minutes. Now remove the lid.

And drizzle some oil on the edges of the Dosa and just turn it on the other side. And allow to cook for another 2 minutes. Once it done remove it from the pan. Now make all the bun Dosa like this.

Serve hot with coconut chutney.

Enjoy.

Thank you.

Have a wonderful day.