Recipes, Traditional Recipes

Surnoli-The sweet dosa/pancake recipe

surnoli

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.
SURNOLI
Rice-methi
surnoli batter
Batter

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
Dosa in making
surnoli
surnoli
surnoli
Surnoli

Surnoli

A sweet dosa made with rice, freshly grated coconut and some coconut jaggery from the Saraswat Cuisine.
Prep Time12 hours
Cook Time30 minutes
Course: Breakfast
Cuisine: Indian
Keyword: gluten free, saraswat cuisine
Servings: 4
Author: Aditi Prabhu

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.

Author: Aditi Prabhu

Nutritionist

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