Bun Dosa with Bajji Milagai(Bajji Chilli) Chutney

Bun Dosa

A super soft spongy dosa, an ideal breakfast dish, good for lunch box.

I have been debating about this recipe from a long time. Finally I made it for breakfast today. The dosa was melt in the mouth. The Bajji Chilli Chutney was an extremely good side dish for the dosa. This dosa goes well with any chutney variety, sambar and chutney pudi.


Idli rice – 3 cups

Raw rice – 2 tablespoons

Urad dhal – 1 cup

Thick poha – 1 handful

Methi seeds – 1 teaspoon

Salt to taste

Oil to drizzle around the dosas


Wash and soak the idli rice, raw rice, urad dhal and the methi seeds together in sufficient water for 4 hours. Wash the poha and soak in water for 2 hours. Drain the water from the rice and urad dhal and grind in a wet grinder. Add the soaked poha and grind adding required amount of water to a smooth batter. Add salt to taste. Mix well and cover and leave the batter to ferment. Mix the batter well and make small thick dosas using a dosa tava. Drizzle oil  all around. Cover and cook on sim flame till golden. Flip the dosa and cook on the other side till golden. Serve hot with Bajji Chilli Chutney.

Chef’s Tips

1) If the dosa batter is little thick, dilute it with little water and make the dosas.

2) As an option mix into the dosa batter little finely chopped onions, finely chopped green chillies, chopped green coriander leaves and finely chopped tomatoes .

3) Can also add finely chopped Cabbage, beans, grated carrot and grated ginger to the dosa batter. Season the dosa batter with little mustard seeds in oil.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s