If you’re looking for a wholesome, comforting South Indian breakfast, the Black Urad Dal Bun Dosa is a perfect choice. Soft, thick, and golden brown, this dosa is enriched with the goodness of rice, black urad dal, sabudhana, and aromatic spices.
Unlike the regular thin dosa, bun dosa is fluffy and cooked only on one side, making it melt-in-the-mouth delicious. Pair it with coconut chutney or sambhar, and you’ll have a hearty meal that feels like home.
1 cup raw rice
1 cup parboiled rice
¼ cup black urad dal
¼ cup sabudhana (sago)
1 spoon fenugreek seeds
1 spoon black pepper (coarsely crushed)
1 spoon cumin seeds (coarsely crushed)
½ spoon dry ginger powder
½ teaspoon asafoetida
Salt to taste
Ghee or oil for cooking
Method
Soak the grains
In a large bowl, add raw rice, parboiled rice, urad dal, fenugreek seeds, and sabudhana.
Rinse 2–3 times until the water runs clear.
Soak overnight or for at least 6–8 hours.
Prepare the batter
Grind the soaked mixture into a smooth paste using a mixer.
Add salt and allow the batter to ferment for 5–6 hours.
Spice it up
Coarsely crush black pepper and cumin seeds.
Mix them into the fermented batter along with asafoetida and dry ginger powder.
Cook the bun dosa
Heat a tawa and grease it lightly with oil.
Pour a ladleful of batter and spread gently to form a thick dosa.
Drizzle a spoon of ghee around the edges, cover, and cook until the bottom turns golden brown.
Do not flip; bun dosa is cooked only on one side.
Serve hot
Enjoy your fluffy bun dosa with fresh coconut chutney or steaming sambhar.
Comments
Post a Comment