Bun Dosa

 Sometimes I wonder how many types of dosas are there, each one with a signature taste. Today I made bun dosa for the first time and loved it!

Ingredients

2 cups dosa rice (for 8 dosas)

1 cup poha (beaten rice)

2 tsp fenugreekseeds

1 cup grated coconut

Salt to taste

Instruction

-          Wash and soak rice, poha, and fenugreek seeds for about 6 hours.

-          Grind with grated coconut and enough water to make into a smooth, thick batter. Keep covered in a warm place overnight to allow it to ferment and rise.

                                                        Fermented, well risen batter

-          Add salt and mix well, add a little water if needed.

-          Smear oil (this is done only once) in a kadai and put on medium fire. When it becomes hot, reduce the flame and pour a ladleful of batter.

-          Cover it and when the sides are cooked, pour oil along the periphery and cover again.

-          When the surface is cooked, turn it upside down and cover again.

-          Take it out when the lower side is also cooked.

-          Serve with coconut chutney.