Bun Dosa

Ingredients

·         2 cups short grain rice, soaked for 6-8 hours and drained

·         ¾ cup scraped fresh coconut

·         ¾ cup pressed rice (poha)

·         1 tsp fenugreek seeds (methi dana), soaked for 6-8 hours and drained

·         Salt to taste

·         Oil for drizzling

·         Chutney

·         1¼ cups scraped fresh coconut

·         10-12 fresh coriander sprigs

·         2 green chillies

·         ½ inch ginger, roughly chopped

·         2-3 garlic cloves

·         1 tbsp roasted chana dal

·         ½ tbsp lemon juice

·         Salt to taste

·         Tempering

·         1 tbsp oil

·         1 tsp mustard seeds

·         1 tsp split skinless black gram (dhuli urad dal)

·         2-3 dried red chillies, broken

·         10-15 curry leaves

·         ¼ tsp asafoetida (hing)

Method

1.      Put the drained short grain rice into a grinder jar. Add coconut, pressed rice, fenugreek seeds and 2¼ cups water and grind to a fine paste.

2.      Transfer the batter into a large bowl and set aside to ferment for 6-8 hours.

3.      Add salt and mix well.

4.      To make chutney, put coconut, coriander sprigs, green chillies, ginger, garlic, roasted chana dal, lemon juice, salt and ½ cup water in a grinder jar and grind to a fine paste. Transfer this into a bowl.

5.      To make the tempering, heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add split skinless black gram, dried red chillies, curry leaves and asafoetida and mix well. Pour this immediately into the chutney and mix well.

6.      Heat a non-stick dosa tawa. Pour a ladleful of the batter and spread it lightly to make a thick disc. Drizzle oil along the sides, cover and cook for 2-3 minutes on medium heat. Flip and continue to the cook the other side for 1 minute. Make more dosas similarly.

7.      Serve hot with the chutney.