Bun Dosa

Using Aapa Kadai

Using Dosa Tawa

Ingredients:

Raw Rice  - 250 g or 2 cup
Poha -  1 cup
Grated Coconut - 1 cup
Fenugreek seeds - 1/2 tsp
Salt, Water - As reqd

Temper:

Mustard seeds - 1 tsp
Urad dal - 1 tsp
Green Chilly - 2
Curry Leaves - a sprig (fine chop)

Method:

• In a bowl add in rice and water.
• Add in fenugreek seeds and set this aside for 4 hours.
• Wash poha and soak in water for 10 mins.
• In a blender squeeze and add poha.
• Add in grated coconut and app 3/4 cups of water.
• Blend it to fine paste.
• Transfer this to bowl.
• Now strain and add rice and fenugreek seeds.
• Add water little by little and blend it to smooth batter.
• Transfer this to the same bowl that has poha batter.
• Add in required salt and mix  well.
• Set this aside for 8 hours or overnight to ferment.
• Next day mix the fermented batter well.
• Heat little oil in pan.
• Add in mustard seeds, urad dal and curry leaves.
• Fine chop chilly and crush it and add.
• Saute this in low flame and add to batter and mix well.
• If needed add a pinch of baking soda.
• Heat a aapa kadai.
• Grease it with oil.
• Pour a laddle of batter.
• Cover and cook in low flame.
• Flip and cook.
• Serve hot with chutney or sambar.
• Yields 18-20 dosa.

Note:

• I made the batter using grinder.
• Also you can make dosa in regular dosa tawa too.