Surnoli- a sweet dosa made with rice, freshly grated coconut, and some coconut jaggery from the Saraswat Cuisine.
I fell in love with this soft, fluffy, yellowish dosa the first time I had it. It is an absolute melt in the mouth and a treat to the eyes. This is the first time I’ve tried it out all thanks to the recipe in my grandmother’s cookbook.
Surnoli
Ingredients:
Rice: 1 cup
Red Poha:1/2 cup ( Regular poha can be used but I used red poha)
Grated coconut:1/2 cup
Curds: 1/4-1/2 cup
Jaggery:1/2 cup
Methi dana: 1/2tsp
turmeric:1/2tsp
Salt
Water
Oil
Procedure:
For the Batter
- Wash the rice up to 3 times under running water.
- Soak the rice and methi dana in 2.5-3 cups of water for 4 hours.
- Before grinding, add the poha and let it soak for a few minutes before you discard the excess water.
- While grinding, add in the jaggery, coconut, curds, turmeric, salt to the rice-methi-poha mix.
- Grind to a thick paste, so it ferments well. Fermentation will take around 6-8 hrs.
For making the Dosa
- Heat a non-stick pan well on a medium flame and brush it with oil.
- Pour a laddle of the batter and let the batter spread on its own or by moving the pan slightly.
- Cover and cook for 2 mins until the surface becomes porous.
- Flip it over if you prefer both sides to cook well.
- Serve it hot.
Surnoli
A sweet dosa made with rice, freshly grated coconut and some coconut jaggery from the Saraswat Cuisine.
Servings: 4
Equipment
- Bowl
- Mixer
- Non-stick pan
Ingredients
- 1 cup Rice
- 1/2 cup Red Poha/Jada poha
- 1/2 cup Grated coconut
- 1/4-1/2 cup Curds
- 1/2 cup Coconut jaggery/Jaggery
- 1/2 tsp Methi seeds
- 1/2 tsp turmeric
- 1/2 tsp Salt
- 2 1/2-3 cup Water
- 4-6 tsp Oil
Instructions
- Wash the rice up to 3 times under running water.
- Soak the rice and methi dana in 2.5-3 cups of water for 4 hours.
- Before grinding, add the poha and let it soak for a few minutes before you discard the excess water.
- While grinding, add in the jaggery, coconut, curds, turmeric, salt to the rice-methi-poha mix.
- Grind to a thick paste, so it ferments well. Fermentation will take around 6-8 hrs.
For making the Dosa
- Heat a non-stick pan well on a medium flame and brush it with oil.
- Pour a ladle of the batter and let the batter spread on its own or by moving the pan slightly.
- Cover and cook for 2 mins until the surface becomes porous.
- Flip it over if you prefer both sides to cook well.
- Serve it hot.
