Bun Dosa

Let me not knock Reels cause that's where I found this gem. An intriguing trend, the dosa hadn't really appealed to me...till it did! I am a convert and a fan. What do I love about it. It's easy to assemble. You almost always have the ingredients. It can be paired with chutney, sambar, chicken curry or whatever suits your fancy. 

Semolina or sooji is blended with yogurt and water. A quick sauté of mustard seeds, onion, chiles, curry leaves and cilantro are added along with seasonings. You should use a small frying pan for best results. I have a small one egg fry pan which works the best. Make them and relish your bun dosa. 

BUN DOSA

Adapted from Kunal Kapoor

Makes 10 dosas

1 cup Semolina

1/2 cup Yogurt

1 cup Water

1 tablespoon Canola Oil plus more as needed

1/4 teaspoon Mustard Seeds

A pinch of Asafetida or Hing

1 small Red Onion, chopped fine

2 Green Chiles, chopped fine

6-8 Curry leaves, sliced thinly

1/4 cup Cilantro leaves

1/2 teaspoon Kosher Salt

1 teaspoon Baking Soda

Blend semolina, yogurt and water till smooth. Pour into a bowl.

Heat oil in a saucepan. 

When it shimmers add mustard seeds and asafetida. 

When seeds splutter add onion, chiles and curry leaves. Saute for 2 minutes. 

Take it off the flame and add cilantro. Mix well. 

Scrape the onion mix into the dosa batter. 

Add salt and baking soda. Mix well. 

Heat 1/2 teaspoon of oil in a small nonstick saucepan. 

Drop 1/8 cup batter into the pan. It's hard to say how much batter as it depends on your pan. I used two small ladlefuls of batter, about 4 tablespoons. 

Allow bun dosa to cook. The edges will turn brown, and the center will develop holes, about 2-3 minutes. That tells you it is time to flip the dosa. 

Cook the underside for 1 minutes and take it out of the pan. 

Repeat process and finish the batter. 

Eat them fresh or refrigerate and enjoy over the next few days.

These dosas are different and delicious. And I love them!

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