Mastering Bun Dosa at Home: The Soft, Spongy South Indian Delight

Bun dosa, also known as bun dose or thick spongy dosa, stands out as a beloved variation of the classic South Indian dosa. While traditional dosa is prized for its thin, crisp edges and lacy texture, bun dosa delivers something entirely different: a thick, fluffy, bread-like interior that’s soft, spongy, and melt-in-the-mouth. Its name comes from the uncanny resemblance to a soft bun or bread in texture, making it a comforting, hearty option for breakfast, snacks, or light meals. Popular in regions like Tamil Nadu, Kerala, and parts of Karnataka, this dosa often features a flavorful tempering mixed into the batter, adding an aromatic South Indian twist.

What makes bun dosa special is its unique preparation. Unlike regular dosa batter (which typically includes urad dal for crispiness and fermentation), bun dosa relies heavily on rice, often combined with poha (flattened rice) and fresh coconut for natural softness and subtle sweetness. The absence of lentils keeps it lighter yet fluffier after proper fermentation. There are two popular approaches: a traditional fermented version for maximum sponginess and an instant version using semolina (sooji/rava) and curd for quick preparation without overnight waiting.

This article shares a reliable home recipe that balances authenticity and ease, drawing from traditional rice-based methods for that signature bun-like fluff. With simple ingredients and straightforward steps, you can recreate this comforting dish in your kitchen.

Ingredients (Serves 8-10 medium bun dosas)

For the batter:

• 1 cup raw rice (preferably idli rice or short-grain variety)
• ¼ cup thick poha (medium or thick flattened rice)
• ½ cup grated fresh coconut (essential for flavor and softness)
• ½ tsp fenugreek seeds (methi)
• ½ cup slightly sour curd/yogurt (or ¼ tsp baking soda for a quicker version)
• Salt to taste
• 1 tsp sugar (optional, aids fermentation and light browning)
• Water as needed (batter should be thick, idli-like consistency)

For the tempering (tadka):

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal (optional)
• 1 tsp chana dal (optional)
• 2-3 green chilies, finely chopped
• 1-inch piece ginger, finely chopped
• 8-10 curry leaves
• 2 tbsp chopped coriander leaves (optional)

For cooking:

• Oil or ghee as required

To serve:

• Coconut chutney, tomato-onion chutney, sambar, or a drizzle of ghee

Step-by-Step Preparation

1. Soaking
   Rinse the raw rice and fenugreek seeds together, then soak them in plenty of water for 4-6 hours (or overnight for best results). Separately, soak the poha in water for 10-15 minutes right before grinding.
2. Grinding the batter
   Drain the soaked rice and methi, then transfer to a mixer or grinder along with the grated coconut and soaked poha. Grind to a slightly coarse texture (not overly smooth) using just enough water. The batter should be thicker than regular dosa batter—similar to idli consistency, pourable but not runny.
   Stir in the curd, salt, and sugar. Mix thoroughly. For an instant version, add baking soda here instead of fermenting.
3. Fermentation (key to sponginess)
   Cover the batter and place it in a warm spot to ferment for 8-12 hours (overnight works best). In cooler climates, use an oven with the light on or a warm corner. The batter will rise noticeably and develop air pockets, creating that signature fluffy texture.
4. Adding the tempering
   Heat oil in a small pan. Add mustard seeds and allow them to splutter. Toss in urad dal and chana dal (if using), followed by green chilies, ginger, and curry leaves. Sauté for 30 seconds until fragrant. Remove from heat, mix in coriander leaves if desired, and pour the hot tempering into the fermented batter. Stir gently to distribute the flavors evenly—this step elevates the taste dramatically.
5. Cooking the bun dosa
   Heat a non-stick tawa or iron kadai over medium flame and lightly grease it with oil.
   Pour a generous ladleful (about ½ cup) of batter directly in the center. Do not spread it thinly like a regular dosa—keep it thick (around ½ cm high and 5-6 inches in diameter) for the bun effect.
   Drizzle oil or ghee around the edges, cover with a lid, and cook on low-medium heat for 3-4 minutes. The top will set with visible bubbles, and the bottom will turn golden.
   Flip gently (it remains soft), and cook the other side uncovered for 1-2 minutes. Avoid pressing down to preserve the fluffiness.
6. Serving
   Transfer to a plate while hot and steamy. The interior should be moist and spongy, with slightly crisp edges. Serve immediately alongside your favorite accompaniments for the full experience.

Pro Tips for Perfect Results

• Maintain a thicker batter consistency—thinner batter leads to flat dosas.
• Fresh coconut is non-negotiable for authentic softness and mild sweetness.
• Fermentation is crucial for the bread-like rise; in a rush, use the instant semolina-curd method with baking soda.
• Cook covered on low-medium heat to steam the inside thoroughly.
• Season your tawa properly to prevent sticking, especially with thicker pours.

Bun dosa offers a refreshing change from everyday thin dosas, combining ease, flavor, and that irresistible spongy comfort. Whether you’re a South Indian food enthusiast or trying it for the first time, this recipe brings restaurant-style softness right to your home table. Give it a try and savor the difference—one fluffy bite at a time!

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