Mini Bun Dosa Recipe | Soft Spongy thick dosa | how to make soft mini bun dosa with detailed photo and video recipe. One of the popular and soft thick dosa recipes from the south Indian cuisine. It carries the same texture as bread bun and hence it is known as a bun dosa or soft and spongy dosa. This mini bun dosa and Idli pakaura or idli fritters it can make great of any party like your kitty party, cocktail party, kids birthday party etc.
Mini dosa and that would make for a great theme for a party.
This particular dosa is called set dosa and bun dosa because it melt in your mouth.
I always make a lot of dosa batter so that I can make any type of snack later. You can store dosa batter in fridge for one week. I have batter then I make mini bun dosa for evening snacks, I used two types of chutney for them but you can choose other topping for serving and use your creativity for garnishing.
Cook Time: 10 minutes
Total Time: 15 hours, 10 minutes
Serve- 4 person
Ingredients-
For the Batter
2 cups idli rice (parboiled rice)
½ tspn methi Dana
1 cup poha (beaten rice)
1 tbsp. salt
Water as required
2-3 tbsp. of oil
For serve we need green chutney
Garlic chutney and ketchup coriander leaves
Method-
The rice have to be soaked in water, separately, for at least 4 hours.
Before adding them in water, wash them thoroughly, about 2-3 times ensuring that the water you soak it in is almost transparent.
After about 4 hours, drain the water.
Now, wash the Poha (beaten rice) with water, drain and set aside.
Use a good blender to blend the rice to a fine paste using minimum amount of water.
Now, blend the rice in 2-3 batches to as fine a paste as possible, again using as little water as required to get the job done.
Lastly, blend the soaked poha to a paste.
Mix the three together. Cover and let rest for 4-6 hours.
Add a tsp of salt and mix well.
Cover and place the vessel in the warm oven. Let it rest for about 6-8 hours.
You will find that the batter has fermented well and risen to almost the top of the vessel.
To make the dosa, take a portion of the batter and add a small amount of water if required to adjust the consistency to make a flow-y batter.
heat a pan and grease with oil.
Pour a spoonful of batter into the pan making mini dosa. Do not spread the batter. Pour and let it be. Add a half tsp of oil around the circumference of the dosa.
Cook on medium high until the top is well cooked.
Flip the other side and cook the top too or leave it soft, the choice is yours. The dosa is now ready to be served.
When dosa is ready to serve, Top some green chutney and garlic chutney and tomato ketchup. Garnish with coriander leaves and serve.
Use your creativity and try out a variety of toppings over your mini set dosas. They make a light yet hearty appetizer.
They also make a quick and healthy breakfast. Just keep the batter ready and refrigerated.
Note- If you want instant fermentation use preheat the oven to 150°F and turn the oven off when done. Let it cool down for about 15 min.
For making an appetizer or snack, pour ladleful of batter all around the pan making a normal bun dosa.
Use your creativity for garnishing of Mini Bun Dosa.
