Bun Dosa with Coconut and Tomato Chutney

South Indian breakfasts are a celebration of comfort and taste. Bun dosa is a perfect twist on the traditional dosa. This dish tastes beautifully, paired with cooling coconut chutney and tangy tomato chutney . It is soft, fluffy, and almost bread-like texture.

For other such south Indian recipes:

• Tomato-Coconut Peanut Chutney (No Onion, No Garlic)
• Coconut Masala Powder ( Thengai Podi)
• Idli podi powder- Gun powder or Milagai Podi
• Idli Sambhar Coconut Chutney - South Indian Breakfast
• Masala Dosa - South Indian Delicacy
• Authentic South Indian Upma
•  Medu Vada, Sambhar and Chutney: A South Indian Treasure
• Crispy Dal Wada - Parrupu, Parripu Wada

Ingredients:

Method:

Bun Dosa

1. For a fluffy texture of bun dosa, mix little sugar and curd into the dosa batter .
2. Take a tawa, heat it. Apply some oil or ghee on the heated tawa.
3. Pour a ladleful of batter and unfold gently right into a thick, round dosa.
4. Cover and cook on low flame till golden brown and spongy.

Coconut Chutney

1. To make chutney of coconut , take roasted chana dal, coconut, chilies, ginger, and salt . Add water and blend in smooth consistency.
2. To prepare tadka , heat oil, add mustard seeds, red chili, and curry leaves.
3. Pour this tadka over chutney and mix well.

Tomato Chutney

1. Take a pan, heat oil, fry onion, garlic, and red chilies .
2. Add tomatoes and cook till soft.
3. Add tamarind pulp and salt and blend everything into a chutney.
4. To prepare tadka , heat oil, add mustard seeds, red chili, and curry leaves.
5. Pour this tadka over chutney and mix well.

Serving Suggestion:

Bun dosa can be served with coconut and tomato chutney. Each bite a burst of taste The slight sweetness of the dosa pairs perfectly with the cooling coconut and the fiery tomato chutney .

Conclusion:

Bun dosa is evidence that even the most effective ingredients can create magic when handled with love. Soft, wholesome, and versatile, it’s that dish . Whether you’re serving it for breakfast or as a short evening snack, pairing it with coconut and tomato chutney.