Bun Dosa Kerala Style with Chutney

Name: Bun Dosa Kerala Style with Chutney
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups idli rice; 1 tsp methi seeds; 1/2 cup thick poha; 1/2 shell grated coconut; 1 tsp salt; 2 tbsp coriander; 1 tsp Soda; 1 tbsp coconut oil/sunflower oil; 1 tsp rai; 2 tsp chana dal; 1/4 tsp hing; 2 green chillies; 1 tsp ginger chopped; 12 curry leaves; 1 onion; 4 tsp sunflower oil; 2 tsp rai; 1 tbsp urad dal; 2 red chillies; 1 green chilli; 1 " piece ginger; 1/4 tsp hing; 1 cup diced onion; 2 cups diced tomato; 2 tsp kashmiri chilli powder; 1/2-3/4 tsp salt; 1 tsp tamarind piece

Bina Anjaria @bina_anjaria_123

#CA2025
#Kerala vegetarian recipe
#Onam Sadhya recipe
#South Indian Breakfast

Onam is the Kerala festival celebrating the Goodness of Mahabali Raja.
Although he was an Asura he was a compassionate ruler. His public was very happy during his rule.
Mahabali was sent to Pataal by Shri Vishnu in the Vaman Avtaar. But his Praja always remembers that day and celebrates it as ONAM.
I have made this breakfast recipe to celebrate the Kerala festive delights.
This recipe is popular in other South Indian states also.

#CA2025
#Kerala vegetarian recipe
#Onam Sadhya recipe
#South Indian Breakfast

Bina Anjaria @bina_anjaria_123

#CA2025
#Kerala vegetarian recipe
#Onam Sadhya recipe
#South Indian Breakfast

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Ingredients

30 minutes+ fermentation time.

4 servings

2 cupsidli rice
1 tspmethi seeds
1/2 cupthick poha
1/2shell grated coconut
1 tspsalt
2 tbspcoriander
1 tspSoda
For Tempering:
1 tbspcoconut oil/sunflower oil
1 tsprai
2 tspchana dal
1/4 tsphing
2green chillies
1 tspginger chopped
12curry leaves
1onion
For Chutney:
4 tspsunflower oil
2 tsprai
1 tbspurad dal
2red chillies
1green chilli
1" piece ginger
1/4 tsphing
1 cupdiced onion
2 cupsdiced tomato
2 tspkashmiri chilli powder
1/2-3/4 tspsalt
1 tsptamarind piece

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Steps

30 minutes+ fermentation time.

1

For Batter: Wash and soak rice and methi seeds for 7-8 hours. Drain. Soak poha for 1 hour. Grate half a coconut and keep ready. Take rice and methi in a mixer jar and crush using water as required. Add in soaked poha and grated coconut and crush again to form a thick dosa batter. Ferment the batter for 3 hours.
2

For Tempering: Ready all the tempering ingredients.In oil add rai, when it splitters add chana dal. Add in other tempering ingredients and onions and saute lightly.
3

Add the tempering into the fermented batter and mix. The batter should be of thick dropping consistency. Lastly, mix in coriander.
4

For Chutney: Ready all the chutney ingredients.
5

In oil add rai, urad dal, hing, ggg, onions, curry leaves and saute for 2 minutes on high flame.
6

Now add in Kashmiri chilli powder and mix. Add tomatoes and salt. Cook on high flame for 3 minutes.
7

When almost tender switch off gas and cool the chutney mixture. Crush (after adding a small tamarind piece) to a smooth chutney.
8

For Bun Dosa Making: Mix soda into the batter well. In a small tadka pan take 1 tsp sunflower oil and piur 2 laddle of batter.
9

Cover and cook on slow flame for 2 minutes. It will bloat up like a bun. Check if crispy and done at base side. Turn carefully.
10

Drizzle some oil and cook for 2 minutes on the other side also until crispy.
11

These are crispy outside and soft inside. Serve hot with tasty chutney. Celebrate Onam with a smile with family and friends. Happy Cooking😊!!

Tips

Note: An instant version can also be made, by making batter with 2 cups rava, 1 tbsp curd and the rest of the same ingredients. Resting time for this instant batter will be only 15 minutes.

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