Instant Dosa Recipe – How to Make Soft & Spongy Bun Dosa – Kadai Dosa

Bun Dosa
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Yes! That is true it is Bun Dosa, even you can say kadai dosa also. As it is made in kadai. Actually, this is a simple dosa recipe made from typical dosa batter.

As it is made in kadai it looks like bun. A very soft & spongy thick dosa served with chutney and sambar. As always, I tried to make it healthier.

Therefore, I added many vegetables in it. In addition, believe me it tastes very nice soft inside & crisp outside. Let us enjoy cooking Bun Dosa.

  • Preparation time – 10 minutes
  • Soaking time – 4 to 5 hours
  • Fermentation time – 4 to 5 hours
  • Cooking time – 10 minute
  • Serves – 2 person

Ingredients to make Bun Dosa:

For batter:

  • 1 ½ cup rice
  • ½ cup urad dal
  • 1 teaspoon fenugreek seeds
  • Salt to taste
  • 3 tablespoon finely chopped onion
  • 3 tablespoon finely chopped carrot
  • 3 tablespoon finely chopped capsicum
  • 2 tablespoon finely chopped cabbage
  • 2 tablespoon finely chopped coriander leaves
  • 1 to 2 teaspoon finely chopped or crushed green chillies
  • 1 teaspoon crushed ginger
  • 1 teaspoon fruit salt (opt.)
  • Chat masala & red chilli powder to sprinkle

To serve with:

  • Sambhar
  • Coconut chutney
  • Red garlic chutney

Method to make Bun Dosa:

  • Soak rice, urad dal & fenugreek seeds for 4 to 5 hours.
  • After that, crush them to coarse batter.
  • Add a pinch salt to it & keep a side covered at warm place for 4 to 5 hours. (You can use readymade batter also.)
  • Add all other ingredients to it and mix well.
  • Add salt to taste & adjust consistency by adding water.
  • Heat a non-stick kadhai & grease it.
  • Add fruit salt to batter & mix well.
  • Just pour a ladle full of batter to it. Do not spread. It will give thickness to it. Sprinkle chat masala & red chilli powder to it. This is optional.
  • Cover & cook at slow flame for 4 to 5 minutes. Check & flip carefully. Again, cover at slow flame for 4 to 5 minutes. It will give crispy layer both sides.

Serve hot Bun Dosa with sambar, coconut chutney & red garlic chutney.