Bun Dosa / Soft Spongy Dosa

To achieve a soft and spongy texture in Bun Dosa, ensure that you soak the raw rice and fenugreek seeds for 4-6 hours and allow the batter to ferment for at least 8 hours in a warm place. Mixing the batter by hand during fermentation also helps incorporate air, which contributes to the fluffiness.

If you're looking for dietary substitutions for Bun Dosa, you can use brown rice instead of raw rice for a healthier option. For a gluten-free version, ensure that the Eno fruit salt you use is gluten-free. Additionally, you can replace grated coconut with unsweetened coconut flakes if fresh coconut is unavailable.

To store leftover Bun Dosa, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 2-3 days. To reheat, simply warm them on a skillet or in a microwave until heated through.

Bun Dosa pairs wonderfully with tomato chutney or coconut chutney. You can also try it with mint chutney or a spicy onion chutney for a different flavor profile. These accompaniments enhance the taste and complement the soft texture of the dosa.

Yes, you can make Bun Dosa without Eno fruit salt, but it may not be as fluffy. If you don't have Eno, you can try using baking soda as a substitute. However, keep in mind that the texture might differ slightly, so ensure to mix well to incorporate air into the batter.