Surnali is a pancake in Konkani style and is prepared in almost every G.S.B household. Two versions of Surnali’s are prepared ‘Godi surnali’ (sweet dosa) and ‘Cheppi surnali ‘(bland dosa). For cheppi surnali ignore adding jaggery, rest everything is same. This is one of the softest dosa.
Ingredients
2 cups of 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
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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