Khara Bun Dosa

Khara Bun Dosa is a thick and spongy dosa prepared using a lightly fermented batter of rice, black gram lentil and buttermilk. Chopped onions and carrots are sauteed and added to the batter. The batter is then poured into a thick round-bottomed wok or kadai to make this dosa. This dosa tastes the best with coconut chutney and sambhar.

The word Khara in Kannada means “spicy” and the word Bun because this dosa is thick and spongy like a bun. The batter needs very little quantity of black gram lentil and fermented for only about 4 hours.

Ingredients:

Rice – 1 cup
Black Gram – 1 tbsp
Butter Milk – 1 1/4 cup
Onion – 1 large
Carrot, grated – 1/4 cup
Green Chillies, chopped – 1 tbsp
Coriander Leaves, chopped – 1 tbsp
Ginger, grated – 1/2 tsp
Cooking Soda – 1/4 tsp
Oil – 2 tbsps

For Seasoning:

Mustard Seeds – 1 tsp
Black Gram – 1 tsp
Curry Leaves – 5
Dry Red Chillies – 2
Oil – 2 tsps

Method:

1. Wash rice and black gram together and soak in warm water for 2 hours.
2. Drain out all the water and grind rice and black gram with butter milk into smooth batter.
3. Set it aside for 4 hours. The consistency must be that of a dosa batter.
4. Meanwhile, heat oil in a wok, add black gram, mustard seeds, dry red chilli pieces and curry leaves.
5. When mustard seeds start spluttering, add chopped onion, grated carrot, chopped green chillies and ginger.
6. Saute until onion turns translucent in color.
7. Add coriander leaves. Mix well and let it cool down to room temperature.
8. Add this mixture to the batter, add salt and cooking soda. Mix well.
9. Heat a heavy round-bottomed kadai/wok.
10. Pour 1/4 tsp oil and sprinkle a small pinch of salt into the oil. (Sprinkling salt this way avoid the batter from sticking to the wok. You must do this only the first time).
11. When the wok is heated, pour a laddle of batter and cover the wok.
12. Set the flame to sim and cook it covered until the batter gets cooked (the batter rises and fluffs up little bit when cooked).
13. Pour 1/4 tsp oil on top of the bun and flip the side and roast.
14. Serve hot with chutney and sambhar.