Surnoli-The sweet dosa/pancake recipe

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.