Surnali is a type of dosa which is spongy and soft in texture and sweet in taste. It’s cooked on one side only wit a closed lid so that the airy batter spread on the pan gets holes as the surnali is being cooked.
It’s a Konkani delicacy which is prepared on special occasions. Surnali can be sweet which in Konkani means godu surnali and the other being the normal one without jaggery and is called chappe surnali. ( without Jaggery)
Both are unique and taste so yummy. I have prepared both the surnali.
The batter is the same, except that we add jaggery and turmeric to the sweet surnali.
Surnali taste good with butter or ghee and also with chutney or pickle.
- 1cup white rice
- 1/4 cup grated coconut
- 1/2 cup rice flakes/poha
- Turmeric powder-1/4 spoon
- 1/4 cup curds
- Methi seeds-1 t spoon
- Jaggery grated 1/4 cup
- 1/4 cup buttermilk
- Salt as per taste.
- Wash the rice and soak for minimum 3 hours.
- Soak poha in 1/2 cup water and keep aside.
- Soak methi seeds in the buttermilk and keep aside.
- Now grind the rice along with grated coconut, methi and poha using the buttermilk and curds instead of water to a smooth batter.
- In a vessel put the grated jaggery and then the batter along with the turmeric powder. Mix well and add salt as per taste on the top. Cover the vessel and allow it to ferment overnight.
- The batter is ready after 12 hours of fermentation.
Next morning prepare surnali on medium heat and on closed lid. Add ghee and cook it on one side only. Enjoy with butter and chutney.
I love them with pickle.