Surnali is a south Indian Konkani style fluffy, spongy rice pancake made either sweet (called godi or sweet surnali; sweetened with jaggery ) or savory (cheppi surnali; without the jaggery). These delicious and soft south Indian style pancakes are normally and traditionally served with dollops of fresh homemade butter or ghee (clarified butter) and some Indian pickles and chutney
Ingredients
2 cups raw rice/dosa rice
1 tsp methi/fenugreek seeds
1 cup poha
1 cup sour curds
1 cup fresh grated coconut
Salt to taste
1/2 tsp cooking soda
Oil for cooking dosa
Chutney for serving
Procedure
Soak rice and methi in water for 4-5 hrs. Wash soaked rice and poha.
Grind washed rice,poha with coconut and curds, keep covered for fermentation
Let it ferment for 8 hrs or overnight
The next day morning add salt, cooking soda, and water if needed to adjust the consistency of the batter
Mix well, heat tava, and put one ladle full of batter
Spread dosa little, add one tsp oil, and cover with a lid
Cook on a medium flame.
Serve hot dosa with coconut chutney or sambar
No need to flip the dosa
If you want to make sweet dosa add powdered jaggery to the fermented batter and make sweet surnali and serve it with ghee or butter
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