Surnoli is a wonderful light-on-the-stomach sweet dosa made with rice, coconut and jaggery. From what I have read on the Internet, it is a part of the Saraswat cuisine and is quite a popular breakfast in Goa, Mangalore and other such regions where there is a concentration of Saraswat Brahmins.
What fascinated me about Surnoli was its golden hue and its fluffy, porous texture. I have seen stacks of Surnoli posted in various Konkani food groups and have always been meaning to try it. I got the perfect opportunity this month when I got Rice and Coconut as my secret ingredient to make a dish from Goa was the theme this month on the Shhhhh Cooking Secretly Challenge group.
My partner for this month’s challenge is Priya Satheesh who blogs at Priya’s Menu. She has just started a #100Chutneys series that is simply stupendous. Do take the time to visit her blog and try her recipes.
Coming back to the Surnoli recipe, it is everything I imagined it to be and more. It is soft, fluffy, and just the right amount of sweet. My family and I savoured it with various accompaniments: white butter, spicy mango pickle, and tangy lime pickle. Each and every combination was a hit.
How to Make Surnoli: The Sweet Dosa from Saraswat Cuisine of Goa and Mangalore
Surnoli | A Sweet Dosa from the Saraswat Cuisine (Goa and Mangalore)
Surnoli is a sweet dosa made with rice, coconut and jaggery. It is from the Saraswat cuisine and is a popular breakfast in Goa and Mangalore. All you need is some white butter or spicy mango pickle on the side.
Goa, Indian, Mangalore, Saraswat
Water, If required
Butter or Oil to Make Surnoli
Making the Batter
Wash the rice well under running water.
Soak the rice and methi in 1.5 cups water for at least 4 hours.
Just before grinding, add the poha to the rice and let it soak for 1-2 minutes.
Drain all the water.
Grind together the soaked rice+methi+poha, jaggery, coconut, dahi, turmeric and salt to a smooth thick batterof pourable consistency. Add a little water, if required. Do not add too much water or the batter will not ferment well.
Let the batter ferment for 6 hours or more.
Making the Dosa
Just before making the dosa, add Eno and mix with a gentle hand. If your batter has fermented very well, you may want to skip the Eno.
Over medium flame, heat a flat tava or a griddle and grease it with a little butter or oil.
Pour a large ladle of batter in the centre and let the batter spread by itself. Do not spread like for a dosa.
Cover and cook for 2-3 minutes. The surface of the Surnoli should be porous and cooked.
The addition of Eno just gives you a more porous Surnoli. If your batter is very well fermented, you can omit it.
Recipe with Step-by-Step Instructions to Make Surnoli, A Sweet Dosa
Making the Surnoli Batter
Wash the rice well till the water runs clear.
Soak the rice and the fenugreek seeds in enough water for about 4 to 6 hours.
After the rice has soaked, drain all the water from it.
Just before you grind the batter for Surnoli, wash the poha well under running water and add to the wet poha to the drained rice. I just add the poha to the water the rice is soaking in and then drain everything together. If you are using the thin variety of poha (patal pohe), just add it as is while grinding without washing.
To a large mixer grinder, add the the soaked rice, fenugreek seeds, poha, jaggery, coconut, dahi, turmeric and salt.
Grind to a smooth thick batter that is pourable consistency. Add a little water, if required.
Transfer the ground batter to a vessel. Cover and set aside for at least 6 6 hours for the batter to ferment. You can speed up the fermentation by using sour dahi.
Cooking the Surnoli
If you want a really fluffy Surnoli, just before it, gently mix Eno into the batter and wait for 5 minutes.
In the meantime, over low to medium flame, heat a flat tava. Do not use high heat because the jaggery in the batter will cause the Surnoli to caramelize and burn quickly.
Add a pat of butter or few drop of oil and grease the surface well.
When the tava is hot, pour a large ladle of batter in the middle of the tava and let the batter flow into a thick dosa by itself. Do not spread like for a dosa.
Cover the dosa and let it cook for a couple of minutes. Lift the cover at regular interval to check if the surface is cooked and porous.
Using a flat spatula loosen the edges and remove the Surnoli into a plate. Do not flip over and cook.
Pesarattu is an all-time favourite in most homes in Andhra Pradesh; it is certainly a favourite in my home where we make it once a week. This is a dosa made with Whole Moong Dal and so in protein-rich and very nutritious. In Andhra Pradesh, Pesarattu is typically served with Allam Pachadi (Andhra-Style Ginger Chutney).
Are you one of those people who absolutely relish the dough made for vadiyalu (vadam, kurdayi)? I am, and my mother and grandmother used to say I eat more of the batter raw than I make vadiyalu with. So this Gujarati Rice Khichu is absolutely THE dish for me to enjoy as a snack.
It is best described as rice flour cooked in water spiced with green chillies and cumin. That is it. For those of you used to making vadiyalu (vadi), this is exactly the dough for Biyyam Pindi Vadiyalu/Sun-dried Rice Flour Fritters. As a bonus, Rice Khichu is served with oil flavoured with chilli powder, which is just the perfect accompaniment for this mellow dish.
In Maharashtra, there is a very similar dish called Ukad while Tamil Nadu has a dish called Mor Kali or Mor Koozh. Both these use buttermilk instead of water.
I learnt of Rice Khichu last week, when my neighbour shared some with me. It was made by her sister-in-law Savita Malde who is also a neighbour. Since that day I have been waiting for an opportunity to make it, and one presented itself today. 🙂
Thank you, Savita Aunty, for this simple yet wonderful dish. It will now be a regular dish in my home! I am indeed blessed to learn so much from you, Hetal, and Isha.
Gujarati Rice Khichu is a simple dish made by cooking rice flour in spiced water. It is served with chilli oil on the side and makes for a great breakfast or snack!
For the Rice Khichu
1tbspFinely Chopped Green Chillies
For the Chilli Oil
4tbspOilSesame or Groundnut, preferred
2tspRed Chilli PowderSpicy Preferred
Salt to Taste
1-2tbspFinely Chopped Coriander
Making the Rice Khichu
Add the green chillies, cumin, and salt to the water.
Boil the spiced water for 2-3 minutes.
Taste the water. It should be salty. Add salt, if required.
Turn the heat down to low.
Slowly add the rice flour to the simmering water while stirring continuously.
Mix well to ensure there are no lumps.
Turn the heat up to medium and cook covered for 3 to 5 minutes. Mix occasionally.
When all the water is absorbed and the Rice Khichu starts to leave the sides, turn off the heat.
Divide into 4 equal portions.
Drizzle some chilli oil and garnish with coriander.
Making the Chilli Oil
Heat the oil.
Turn off the heat.
Add the chilli powder.
Traditionally, Papad Khar is added to the Rice Khichu. I did not have any at home so did not add any. It did not affect the taste.
Many recipes I saw online use Soda Bicarb as a substitute for Papad Khar. I did not add any.
This is a dish best served hot. It is not as appetizing when served cold.
Here is the recipe for Rice Khichu with the photos I took as I made it.
I added green chillies, salt, and cumin to 4 cups of water.
Next, I set this water to boil so that the salt dissolves and the flavours of the chilli and cumin are infused into the water.
After the water was boiling for about 3 minutes, I turned down the flame to low. You can even turn off the heat.
Then I added the rice flour to the boiling water and mixed immediately so that there are no lumps.
Stir continuously so that the rice flour is well incorporated and there are no lumps. A simpler way is to make a paste of the rice flour in 1/2 cup water and then add the paste to the boiling water while stirring constantly. This way you will not have the rice flour become lumpy.
Turn the flame down to medium.
Cover and cook for 3 to 5 minutes.
When the Rice Khichu starts leaving the edges, and retains shape as you are stirring, it is ready to enjoy!
Divide the hot Rice Khichu into four equal portions and add each portion to a plate or a bowl.
In a ladle, heat the oil.
Turn off the heat and add the chilli powder.
Immediately drizzle the oil over each portion of the Rice Khichu.
Sprinkle some coriander over each portion.
Enjoy hot with some hot tea!
Believe you me, hot Rice Khichu is food for the soul!
These past few days have been so busy that I have not been able to try any new recipes for Gokulashtami. But it has been a happy few busy days attending 5 beautiful concerts, working on new projects, learning new kritis, etc. so I have no complaints. 🙂 However, I could not let Gokulashtami go unmarked so I quickly made Atukula Daddojanam (Mosaru Avalakki in Kannada), Atukula Payasam, and Chintapandu Atukula Pulihora (aka Puli Aval in Tamil).
A friend also gave me Uppu Cheedai, Kai Murukku, and Nei Appam. We have plenty of white butter, dahi, and milk at home so I am quite content that I am ready for Krishna Jayanthi celebrations.
I made Atukula Pulihora because my father loves Pulihora or Tamarind Rice. With age, he finds rice difficult to digest and so I thought this dish made with beaten rice would be a better option. To my delight, he loved it and so my naivedyam to Lord Krishna bore great fruit.
I eat oats for breakfast but it is not my favouritest thing in the world. Nowadays, we get a great many variations of savoury oats in India. However, I do not like to eat processed foods and so am trying recipes that I can make at home. I was actually thinking of Gokulashtami and Mosaru Avalakki, when I realised I could make oats the same way.
This thought occurred to me in the middle of my daily Surya Namaskar routine and I could not wait for the exercise regime to be over so that I could make this wonderful breakfast.
The Oats Daddojanam (as I would call in it Telugu) or Mosaru Oats (as my Kannada friends would call it) turned our exactly as I imagined them. It was savoury, spicy, and had an element of crunch from the tempering. I have already made it thrice in two weeks, so it is safe to say that I quite love it!