Raji Ramakrishnan : BUN DOSA

Monday, 17 June 2013

BUN DOSA

Dosa is made for breakfast by every one. It is a very simple and tasty dish served along with sambhar or chutney or milagai podi.

There are varieties of dosas which can be made with and without urid dal. Here another version of dosa without urid dal. This recipe is shared by my dearest friend Mrs. Sandhya Phadnis, who is also a very good cook and enjoys sharing her recipes and brings a lot to eat for the whole office.

Urid dal is not advisable to those who are having gas problems this was advised to me by an Ayurvedic doctor. Hence I also prefer to make dosas without urid dal as far as possible.


Bun dosa with tomato and cherry chutney

let us look at the recipe now:

Preparation time: 15 minutes
cooking time: 30 minutes
serves: 3

Ingredients:

1 cup rice
1 cup curd
1 tsp fenugreek seeds (methi, uluva, venthayam)
salt
oil

Method:

1. wash and soak the rice in one cup curd overnight along with the fenugreek seeds.


rice and methi soaked in curd

2. Next day morning grind to a smooth paste.
3. The batter should not be watery.
4. When you pour the batter on the tava, it should form like a bun and should not spread like the normal dosa.
5. Heat a tava, apply some oil and pour laddleful of batter. do not spread.


bun dosa on tava

6. Drizzle some oil fromthe sides, allow to cook.
7. Flip and cook the other side also
8. Repeat the process for the remaining batter.

How to serve:

serve hot with chutney/sambar.

I made tomato and cherry chutney. see the link. cherry-and-tomato-chutney.html

half the batter, i used for bun dosa and half the batter i used for dosa with kasuri methi

I added kasuri methi, cumin seeds, red chilli powder, hing powder and made it like the normal dosa.

here the picture is: