Coming up with simple yet tasty breakfast ideas every morning is easier said than done, especially if one is looking for something hearty to start the day. Taking to Instagram on April 30, celebrity chef and MasterChef India judge Kunal Kapur helps out in this situation with his instant bun dosa recipe.
“Soft, fluffy, and ready in minutes – my instant bun dosa is your go-to breakfast when you want something comforting yet quick. Made with a simple batter of semolina, curd, and a hint of baking soda, these thick, pillowy dosas are crisp on the outside and airy inside… Perfect for busy mornings without compromising on taste,” he wrote in the caption.
While the bun dosa can be paired with sambar or coconut chutney, Kunal Kapur shared his onion tomato chutney as an accompaniment. The detailed recipe is as follows.
Preparing instant bun dosa
Ingredients:
- Semolina – 1 cup
- Curd – ½ cup
- Salt – to taste
- Water (पानी) – 1 cup
- Oil – 1½ tbsp
- Hing – ½ tsp
- Mustard seeds – 1 tsp
- Green chillies, chopped – 2
- Chana dal – 2 tsp
- Ginger, chopped – 2 tsp
- Onion, chopped – ¼ cup
- Curry leaves – handful
- Coriander leaves – handful
- Baking soda – 1 – 1½tsp
- Oil – for cooking
Method of preparation:
- In a blender, combine semolina, curd, salt, and water, and blend until you achieve a smooth paste.
- In hot oil, temper asafoetida, mustard seeds, green chillies, chana dal, chopped ginger, onions, and curry leaves, then pour this mixture directly over the batter. After allowing the batter to rest for a few minutes, add baking soda and mix well.
- Next, heat oil in a round tadka pan. Pour the batter into the pan and flip it using a spoon once it firms up on the sides. Pour a little oil around the edges and cook until it turns golden brown.
- Serve warm with the onion tomato chutney.
Preparing onion tomato chutney
Ingredients:
- Oil – 4-5 tbsp
- Heeng – ¾ tsp
- Urad dal – 1 tbsp
- Dry red chilli – 2
- Mustard Seeds – 2 tsp
- Cumin – 2 tsp
- Curry leaves – a sprig
- Ginger – a small piece
- Green chilli – 1-2
- Garlic cloves, large – 7 cloves
- Onion, roughly cut – 1 cup
- Kashmiri chilli powder – 2 tsp
- Tomato, roughly cut – 2 cups
- Salt – to taste
- Tamarind, seedless – a small ball
Method of preparation:
- For the onion-tomato chutney, heat oil in a pan and add asafoetida, urad dal, dried red chillies, mustard seeds, cumin seeds, curry leaves, ginger, green chillies, and onion quarters.
- After two minutes, add Kashmiri red chilli powder and diced tomatoes, and cook until the tomatoes soften.
- Allow the mixture to cool to room temperature, then grind it with tamarind pulp. Your chutney is now ready to serve!
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