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