Surnoli- a sweet, fluffy, golden dosa made with rice, freshly grated coconut, and some coconut jaggery. Straight from the Saraswat Kitchen, laced in traditions, heritage and pure nostalgia.

I came across this recipe in my late grandmother’s handwritten cookbook. Something about it just made me want to try it.

So when I landed up making it, I fell in love with this soft, fluffy, yellow-golden dosa. It was an absolute treat to the eyes, and was a melt-in-the-mouth. Along with that, it brought back so much nostalgia for the elders that it followed with multiple storytelling sessions and eye-opening conversations. Ever since, it has been a regular at my place.

But here is the thing, this isn’t just any fermented dosa. It is good for the gut too.

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 to make the surnoli

For the Batter

• Rinse the rice: Wash the rice thoroughly (roughly up to 3-4 times under running water).
• Soaking: Soak the washed rice and methi dana in 2.5-3 cups of water for 4 hours.
• Before grinding: Just before grinding, add the poha and let it soak for a few minutes. Discard the excess water.
• While grinding: Add the jaggery, grated coconut, curds, turmeric, and salt to the rice-methi-poha mix. Grind to a thick paste. The thicker the batter, the better the fermentation.
• For Fermentation: Transfer the batter into a clean glass or steel bowl. Cover it loosely. Let it ferment for about 6-8 hrs or until it become light and airy.

For making the Dosa

• Preheat the pan: Heat a cast-iron or non-stick pan on a medium flame. Lightly brush it with oil or ghee.
• Pouring the batter: Take a ladleful of batter to the center and either spread gently into a circle or let the batter spread on its own by moving the pan slightly.
• Cover and cook: Cover the pan with a lid for 2 mins until the surface becomes porous.
• When the edges are cooked, you can either serve it as it is or flip it over if you prefer both sides to cook well.
• Serve it hot with ghee or white butter, or chutney.

Allergy & Sensitivities Notes

• This recipe is made with curd, so it is best avoided by those with lactose intolerance or who have been asked to avoid dairy. Alternatively, one could try using vegan curd and see how that turns out.
• While this recipe contains jaggery. Jaggery is still a form of sugar and can impact blood sugars, especially considering this recipe is also made with rice.
• While this recipe is easy on the gut, individual tolerances also vary. See what works with you and eat in moderation.

Summary

Surnoli, a traditional dish from the Saraswat cuisine, is a simple and gut-friendly recipe. It is not only delicious but nostalgic, too. In short, comforting and functional.

If you try this or dadpe pohe, simply have a nostalgic/happy memory related to them, please share it in the comments. I would love to read about it.

Let’s make food a little more about peace, joy and nostalgia.