Banale dose recipe | How to make bun dosa | Soft dosa using less urad dal
By Latha on December 22nd, 2022
Banale dose or bun dosa recipe explained with step by step pictures and a video. This kadai dosa or coconut dosa is a very tasty dosa prepared using rice, little urad dal, methi seeds, coconut, poha and a big fat tempering. With this recipe you can repare soft and tasty dosa with very little urad dal. Dosa can be served with coconut chutney or sambar or chutney powder.
Coconut gives unique taste to this dosa and also due to which we can reduce the quantity of urad dal. I have used medium thick poha (avalakki), which you can replace it with either thick or thin. But adjust the quantity accordingly. Increase the urad dal if the weather is very cold. This dosa has very little urad dal. But still the dosa will be soft and fluffy due to coconut and beaten rice.
You can find many breakfast recipes on our website. If you are looking for more dosa recipes then do check our menthe dose, neer dose, masala dose, heerekai dose or ridgegourd dosa, ragi dose, curd dosa, rava rotti or dose, benne dose, bele dose or dal dosa, set dose and whole wheat dosa or godhi doserecipes.
I have made a video on this coconut dosa recipe, which I have embedded it below. Kindly have a look.
Preparation time: 14 hours
Cooking time: 30 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 cup dosa rice
- 1 - 2 tbsp urad dal
- 1 tsp fenugreek seeds
- 1/2 cup coconut
- 1/2 cup thick or 1 cup thin beaten rice or avalakki
- Ghee or oil for cooking
- Salt as per your taste
- 1/2 tsp sugar
Ingredients for tempering: (measuring cup used = 240ml)
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1 tsp ginger
- 1 - 2 green chillies
- 2 tbsp curry leaves
- Some coriander leaves
Instructions for making banale dose:
- Take rice, urad dal and fenugreek seeds in a container. Rinse well and soak it for 4 - 5 hours.
- Before grinding soak the poha (or avalakki) for 10 minutes.
- After soaking, drain the water and transfer the rice and dals into a mixie jar. Grind it into a fine batter by adding required water.
- pour it into a container.
- Next take the soaked beaten rice in a mixie jar.
- Add in grated coconut. Add in required water and grind it into a fine batter.
- Pour it into the same container.
- Mix the batter well using hands.
- Close the lid and rest it for 8 - 10 hours in a warm place for fermentation.
- After fermentation, add in sugar and salt as per your taste. Give a quick mix.
- Next heat oil in a pan. Add in mustard seeds, urad dal and chana dal.
- Wait until mustard seeds splutter. Add in chopped ginger, green chillies, curry leaves and coriander leaves. Fry them for a while and switch off the stove.
- Wait until excess heat is reduced and add this to the batter.
- Give a quick mix. The batter shall have regular urad dal dosa batter consistency.
- Now heat a small kadai. Grease it with oil if it is an Iron kadai. Pour a ladle full of batter.
- Close the lid cook under medium flame. High flame may burn the dosa from bottom due to the addition of coconut and beaten rice.
- Flip and cook on the other side as well. Take out the dosa and serve it with coconut chutney.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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