Recipe

Instant Bun Dosa & Coconut Chutney – Quick & Easy Vegetarian Breakfast Recipe

Prep: 
30 mins
Cook: 
30 mins

Ingredients

Bun Dosa

  • Semolina / Sooji - 1 cup
  • Yogurt - 3/4 cup
  • Water - as needed
  • Chana Dal - 1 tsp
  • Mustard Seeds - 1 tsp
  • Cumin Seeds - 1 tsp
  • Onion - 1 med. (finely chopped)
  • Green Chili - 2 qty. (finely chopped)
  • Curry Leaves - 1 Tbsp (finely chopped)
  • Coriander Leaves - 2 Tbsp (finely chopped)
  • Hing / Asafoetida - 1/4 tsp (optional)
  • Salt - to taste
  • Rice Flour - 1 Tbsp
  • Baking Soda - 1/4 tsp
  • Oil - as needed

Coconut Chutney

  • Desiccated Coconut - 1/2 cup
  • Onion - 1 med.
  • Tomato - 1 med.
  • Ginger - 2 Tbsp (sliced)
  • Dried Red Chilies - 4-5
  • Salt - 1 tsp
  • Oil - 2 tbs
  • Chana Dal - 1 tbsp
  • Cumin Seeds - 1 tsp
  • Mustard seeds - 1 tsp
  • Dry Red Chilies - 3-4
  • Hing - 1/4 tsp
  • Curry Leaves - 1 Tbsp

Golden, soft, and slightly crisp on the edges, bun dosa is a delightful twist on the classic South Indian dosa. Made with semolina (sooji) and yogurt, this version doesn’t require overnight fermentation—just a quick soak and tempering of spices to build bold, savory flavor. It's perfect for busy mornings or as a comforting light meal when you're craving something warm and filling.

Paired with a creamy coconut chutney blended with onion, tomato, ginger, and dried red chilies, this dish is all about balance—spice, texture, and aroma. A final drizzle of sizzling tempering with mustard seeds, chana dal, and curry leaves takes the chutney to the next level. Whether you serve it for breakfast, brunch, or even a cozy dinner, this bun dosa and chutney combo is sure to satisfy.

Watch our recipe video for step by step instructions on how to make instant Bun Dosa. We’ve included demonstrations and pro tips to help you out in the kitchen! For our bun dosa calories and nutrition information, see the recipe card below.

Instructions

How To Make Bun Dosas:

1) In a large mixing bowl, add 1 cup of Semolina / Sooji and 3/4 cup yogurt / curd. Mix well.

2) Let the semolina sit soak up all of the liquid from the yogurt.

3) Transfer the sooji mixture to a blender or food processor. Add water as needed, and blend to a smooth and thick batter.

4) Transfer the semolina batter back to the mixing bowl and set aside.

5) In a medium frying pan or tadka pan over medium heat, add three teaspoons of oil.

6) Once the oil is hot, add 1 tsp channa dal, 1 tsp mustard seeds, and 1 tsp cumin seeds to saute. In addition, add 1 finely chopped onion, 2 finely chopped green chilies, and 1 tbsp chopped curry leaves. Saute until the onion begins to turn translucent.

7) Finally, add 1/4 tsp asafetida powder (optional), salt to taste, and 2 Tbsp chopped coriander leaves. Mix well and remove from heat.

8) Add the freshly made tempering to the semolina batter prepared earlier. Add 1 Tbsp rice flour and mix well.

9) Add a pinch of baking soda and mix thoroughly.

10) To cook your bun dosas, start by adding two teaspoons of oil to a small tempering or tadka pan.

11) Add 1/4 - 1/2 cup of dosa batter to the pan and let it cook for 1-2 minutes.

12) Once the first side is cooked, flip and cook for an additional minute.

13) Remove from the pan and serve this fluffy bun dosa hot with your favorite coconut chutney.

How To Make Homemade Coconut Chutney:

14) In a blender, add ½ cup desiccated coconut, 1 medium onion, 1 medium tomato, 2 Tbsp sliced ginger, 4-5 dried red chilies and 1 tsp salt. Blend everything together well and set aside.

15) In a frying pan, add 2 tbsp oil and heat.

16) Add 1 Tbspchana dal fry for 2 minutes.

17) Add 1 tsp cumin seeds, 1 tsp mustard seeds, 3-4 dry red chilies, a pinch of hing (optional), and 1 Tbsp curry leaves. Mix & fry for 1-2 minutes until curry leaves are crisp.

18) Pour the tempering over the chutney to serve. Enjoy this Homemade Coconut Chutney with your freshly made Bun Dosas!

Golden, soft, and slightly crisp on the edges, bun dosa is a delightful twist on the classic South Indian dosa. Made with semolina (sooji) and yogurt, this version doesn’t require overnight fermentation—just a quick soak and tempering of spices to build bold, savory flavor. It's perfect for busy mornings or as a comforting light meal when you're craving something warm and filling.

Paired with a creamy coconut chutney blended with onion, tomato, ginger, and dried red chilies, this dish is all about balance—spice, texture, and aroma. A final drizzle of sizzling tempering with mustard seeds, chana dal, and curry leaves takes the chutney to the next level. Whether you serve it for breakfast, brunch, or even a cozy dinner, this bun dosa and chutney combo is sure to satisfy.

Watch our recipe video for step by step instructions on how to make instant Bun Dosa. We’ve included demonstrations and pro tips to help you out in the kitchen! For our bun dosa calories and nutrition information, see the recipe card below.

Leave a review

We value your feedback. Let us know how did you like the recipe.

Your Recipe rating*

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Recent Recipes

Eggless Motichoor Ladoo Cheesecake - No Bake Cheesecake with Rich & Creamy Indian Flavors

Indulge in the rich flavors of India with our No Bake Motichoor Ladoo Eggless Cheesecake. This creamy fusion dessert combines the festive charm of golden motichoor ladoos with the silky smoothness of cheesecake, making it perfect for Diwali, Ganesh Chaturthi, weddings, or any celebration. A must-try for lovers of Indian sweets and modern twists.

Prep: 
1 Hr

Creamy, rich, and bursting with festive charm, this No Bake Motichoor Ladoo Eggless Cheesecake is where traditional Indian mithai meets modern indulgence. The recipe layers the nutty, saffron-kissed sweetness of motichoor ladoos with the velvety smoothness of a classic cheesecake, creating a stunning fusion dessert that’s as beautiful as it is delicious. Whether you’re serving it as a centerpiece for a festive gathering or gifting it to loved ones, this Motichoor Ladoo Cheesecake is perfect.

Watch our recipe video for step by step instructions on how to make Motichoor Ladoo Cheesecake. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Motichoor Ladoo Cheesecake calories and nutrition information, see the recipe card below.

Chili Garlic Fried Rice - Vegan Indo-Chinese Quick & Flavorful Dinner Recipe

Learn how to make Chili Garlic Fried Rice at home with bold Indo-Chinese flavors, SWAD Chili Garlic Sauce, and a homemade garlic-chili paste. Packed with sautéed vegetables, this vegan vegetarian fried rice is spicy, savory, and quick to prepare. A perfect dinner or lunch option for fans of Indian-Chinese fusion cuisine and easy rice recipes bursting with garlic flavor.

Prep: 
30 mins
20 mins

Looking for a quick and flavorful dish that brings bold Indo-Chinese flair to your table? This Chili Garlic Fried Rice recipe is the perfect fusion of savory, spicy, and garlicky goodness—all made with simple pantry staples and vibrant vegetables. Whether you're a fan of street-style fried rice or craving a comforting rice bowl with a kick, this recipe checks all the boxes.

Serve it as a main dish or pair it with your favorite Indo-Chinese sides for a complete meal that’s sure to please spice lovers.

Watch our recipe video for step by step instructions on how to make Chili Garlic Fried Rice. We’ve included demonstrations and pro tips to help you out in the kitchen! For our chili garlic fried rice calories and nutrition information, see the recipe card below.

Tri-Colored Rava Dhokla Recipe - Soft & Fluffy Savory Semolina Cake with Spicy Tempering

Learn how to make Tri-Colored Rava Dhokla—a soft, steamed savory cake layered with carrot, spinach, and plain rava batter. This easy recipe requires no fermentation and is colored naturally with vegetables! Topped with a flavorful tempering of mustard seeds, sesame, and curry leaves. A colorful and delicious Indian snack perfect for any celebration!

Prep: 
45 mins
45 mins

Tri-Colored Rava Dhokla is a vibrant, steamed savory cake made with semolina (rava), yogurt, and natural vegetable purees. This recipe creates three beautifully and naturally colored layers—green from spinach, white from plain batter, and orange from carrots—making it a showstopper on any table. 

Unlike traditional dhokla, this version requires no fermentation, making it quicker and easier to prepare. Each layer is gently steamed one at a time to keep the colors distinct while maintaining the soft, fluffy texture that dhokla is known for.

Watch our recipe video for step by step instructions on how to make Rava Dhokla. We’ve included demonstrations and pro tips to help you out in the kitchen! For our tricolor rava dhokla calories and nutrition information, see the recipe card below.