Surnoli
Konkani style fermented rice pancakes
Servings 8 surnolis
Ingredients
- 1 cup of dosa rice
- ½ tsp fenugreek (methi) seeds
- ½ cup of thick or thin poha
- 1/3 cup fresh coconut, grated
- 1/3 cup of curds
- ½ tsp turmeric powder
- 1 tbsp jaggery
- salt to taste
- Ghee or oil for cooking surnolis
Instructions
- In a mixing bowl, add 1 cup of rice and ½ tsp methi seeds. Add water and wash the rice and methi seeds.Drain the water Add fresh water and keep the rice and methi seeds soaked for 5 to 6 hours.
- Soak ½ cup of thick poha in water for 1 hour before grinding the rice. If using thin poha, soak the poha for few minutes before grinding the rice.
- Transfer soaked rice and methi seeds to a mixer jar. Add soaked poha. Add fresh coconut and curds. Blend to a fine paste.
- Divide the batter into 2 parts. In one bowl of batter, add salt and mix well. This is for savoury surnoli. In another bowl, add turmeric powder and jaggery. Mix well. This is for sweet dosas. Cover both the bowls and keep aside for fermentation for 12 to 15 hours.
- After 15 hours, the batter would be fermented. If the batter has not fermented add a pinch of baking soda to the batter before making the pancakes.
- If the batter is thick, adjust the consistency of the batter to a pouring consistency by adding some water.
- Heat a dosa pan. I have used an iron dosa pan. Grease the pan with oil or ghee.
- Pour a ladleful batter of white batter and allow it to spread on its own.
- Once the pores start forming on the dosa,drizzle ghee or oil around the dosa.
- Cover and cook on low heat until the dosa is spongy and cooked well.
- This dosa is cooked only on one side. Do not flip the dosa.
- Using a spatula, remove thedosa from the pan.
- Repeat the same with yellow batter to make sweet surnolis.
- Serve sweet surnolis with butter and savoury ones with coconut chutney.