Bun Dosa |
Idli Rice - 1& 1/2 cups
Thin Aval / Poha - 3/4 cup
Freshly grated coconut - 3/4 cup
Fenugreek seeds - 1/2 tsp
Salt to taste
Tempering
Oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Finely chopped green chillies - 4
Method
Wash and soak rice and fenugreek seeds together for 4 to 5 hours and poha seperately for 30 minutes.
Grind the rice,poha and coconut together to a semi smooth batter.Batter should be slighlty thinner than Idli batter.
Add salt and mix well,cover the batter and rest to ferment overnight.
Next day heat oil in a pan and temper with above ingredients and pour it into the batter and mix well.Add water to dilute if the batter too thick.
Take a curved kadai or appam kadai smear oil and pour a ladle of batter,do not spread.Pour some oil around the dosa,cover with a lid and cook till light brown at the bottom.Gently flip and cook the otherside.
Remove from the kadai and serve hot with any spicy chutney.
Note:
Adding baking soda is optional.Add only if the batter is not fermented well.
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