How to make Soft & Spongy Suji Bun Dosa at Home

Soft & Spongy Suji Bun Dosa

A soft, fluffy and wholesome breakfast made with suji, curd and vegetables. You can make it either instantly or use natural fermentation for an even softer texture.

Version 1: Quick & Easy No-Eno Bun Dosa

Ingredients

• 1 cup suji/rava
• ½ cup thick curd
• ¼–½ cup water, as required
• 1 tbsp rice flour
• 1 tbsp grated carrot
• 1 tbsp finely chopped capsicum
• 1 tbsp finely chopped onion
• 1 tbsp coriander
• 1 green chilli, finely chopped
• ½ tsp grated ginger
• ½ tsp cumin seeds
• Salt to taste
• 1 tsp oil for cooking

Method

1. Add suji, rice flour, curd and salt to a bowl.
2. Gradually add water and make a thick, smooth batter.
3. Cover and rest for 30–40 minutes.
4. Add the vegetables, ginger, chilli, coriander and cumin.
5. Add a little water if needed. The batter should be thick like pancake batter.
6. Heat a non-stick pan and lightly grease it.
7. Pour a ladleful of batter and spread it slightly thicker than a regular dosa.
8. Cover and cook on low-medium heat until the top is cooked and the bottom is golden.
9. Flip gently and cook for another 1–2 minutes.

Result: Soft and fluffy inside with a lightly golden outside — without Eno or baking soda.

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Version 2: Naturally Fermented Bun Dosa

This version takes a little more planning but gives a softer and naturally fermented texture.

Ingredients

Use the same ingredients as Version 1.

Method

1. Mix suji, rice flour, curd and water into a thick batter.
2. Cover and keep it in a warm place for 4–6 hours.
3. Once slightly fermented, gently mix the batter.
4. Add the vegetables, spices, coriander and salt.
5. Adjust the consistency with a little water.
6. Cook thickly on a lightly greased pan, covered, over low-medium heat.
7. Flip once the base is golden and the top is cooked.

Tip: If your kitchen is cool, fermentation may take longer. Slightly sour curd works particularly well.

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⚡ Quick Advance-Prep Tips

Night-before prep:
Mix suji + curd + water + salt and refrigerate overnight. In the morning, add vegetables and adjust the consistency before cooking.

Vegetable prep:
Chop carrot, capsicum, onion, coriander and chilli together and store in an airtight container for 2–3 days.

Batch batter:
Prepare the basic suji-curd batter in advance and refrigerate. Add fresh vegetables just before cooking.

For an extra-soft texture:
Don’t make the batter watery and don’t spread the dosa too thin. A thick dosa + covered cooking + low-medium heat gives the best bun-dosa texture.

Healthy Serving Options

Serve with:

• Mint-coriander chutney
• Vegetable sambar
• Fresh curd
• Coconut chutney in a controlled portion

Best for busy mornings: Keep the basic batter ready overnight and simply add vegetables and cook fresh in the morning.