Surnoli | A Sweet Dosa from Saraswat Cuisine

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.

Surnoli | A Sweet Dosa for Breakfast in Mangalore and Goa
Surnoli | A Sweet Dosa for Breakfast in Mangalore and Goa

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)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

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. 

Course: Breakfast, Snack
Cuisine: Goa, Indian, Mangalore, Saraswat
Servings: 4 Surnoli
Author: Aruna
  • 1/2 Cup Rice
  • 1/4 Cup Poha
  • 1/4 Cup Grated Coconut
  • 1/4 Cup Grated Jaggery
  • 1/4 Cup Dahi, Yogurt
  • 0.25 tsp Methi Dana
  • 1/2 tsp Turmeric
  • 2 Large Pinches Salt
  • 1/4 tsp Eno
  • Water, If required
  • Butter or Oil to Make Surnoli
Making the Batter
  1. Wash the rice well under running water.

  2. Soak the rice and methi in 1.5 cups water for at least 4 hours.

  3. Just before grinding, add the poha to the rice and let it soak for 1-2 minutes.

  4. Drain all the water.

  5. 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.

  6. Let the batter ferment for 6 hours or more.

Making the Dosa
  1. 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.

  2. Over medium flame, heat a flat tava or a griddle and grease it with a little butter or oil.

  3. Pour a large ladle of batter in the centre and let the batter spread by itself. Do not spread like for a dosa.

  4. Cover and cook for 2-3 minutes. The surface of the Surnoli should be porous and cooked.

  5. Serve Surnoli hot with butter, mango pickle, or onion chutney.

Recipe Notes
  • 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

  1. Making the Surnoli Batter
    1. Wash the rice well till the water runs clear.
    2. Soak the rice and the fenugreek seeds in enough water for about 4 to 6 hours.
    3. After the rice has soaked, drain all the water from it.
    4. 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.
    5. To a large mixer grinder, add the the soaked rice, fenugreek seeds, poha, jaggery, coconut, dahi, turmeric and salt.
    6. Grind to a smooth thick batter that is pourable consistency. Add a little water, if required.

    7. 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.
  2. Cooking the Surnoli
    1. If you want a really fluffy Surnoli, just before it, gently mix Eno into the batter and wait for 5 minutes.
    2. 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.
    3. Add a pat of butter or few drop of oil and grease the surface well.
    4. 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.

    5. 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.
    6. Using a flat spatula loosen the edges and remove the Surnoli into a plate. Do not flip over and cook.
  3. Serve the warm Surnoli with butter, mango pickle, or onion chutney on the side.
Surnoli | A Dosa with Rice, Coconut and Jaggery
Surnoli | A Dosa with Rice, Coconut and Jaggery

I am taking this wonderful sweet pancake to the Goa Cuisine collective at the Shhhhh Cooking Secretly Challenge.

Pesarattu | Whole Moong Dal Dosa from Andhra Pradesh

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).

Andhra Pesarattu | Moong Dal Chilla
Andhra Pesarattu | Moong Dal Chilla

You can also eat this Moong Dal Dosa with Upma folded into it and this combination is called MLA Pesarattu. If you have extra Pesarattu, you can make Pesarattu Kura or Pesarattu Kurma with it.

Ingredients for the Batter

  1. Whole Moong/Green Gram – 1 Cup
  2. Rice – 1/4 Cup
  3. Ginger – 2″ piece
  4. Red Chilly Powder – 1 tsp
  5. Salt to Taste
  6. Oil – 4 tbsp

Optional Ingredients 

  1. Onion – 1 Medium
  2. Cumin – 1 tsp
  3. Green Chillies – 4

To Make the Batter:

  1. Soak the moong dal and rice in enough water for at least 5 hours.Pesarattu - Soak Moong or Pesalu and Rice Overnight
  2. Drain the water.
  3. Grind soaked moong dal, rice, ginger, salt and red chilli powder with enough water to make a thick batter.Pesarattu - Grind the Soaked Moong and Rice with Ginger, Chilli Powder, and Salt
  4. Take out the batter in a vessel.Pesarattu - The Batter Should be Thick

Other Preparations:

  1. Peel and chop the onion into very small pieces.
  2. Chop the green chillies into very small pieces.

To Make the Pesarattu:

  1. Heat a tava/griddle to medium heat.
  2. Add about 1/4 tsp oil and spread evenly across across the girdle.
  3. Add a ladle full of batter in the centre of the girdle and spread evenly to form a thick, round dosa.Pesarattu - Spread evenly to form a thickish dosa
  4. If you so wish:
    1. Sprinkle finely chopped onion, green chillies and some cumin seeds on the dosa.
    2. Gently press the onion, green chillies and some cumin seeds into the dosa with a spatula.Pesarattu - Sprinkle some finely chopped onion, chillies and jeera
  5. Drizzle a few drops of oil around the edges.
  6. Cook over medium heat for about 3-4 mins.
  7. Loosen the edges with a spatula and work towards the centre to work the entire dosa free.
  8. Flip and drizzle a few drops of oil along the edges.

    Pesarattu - Flip it over
    Pesarattu – Flip it over
  9. Cook for 2-3 minutes over medium heat.
  10. Serve hot with Allam Pachadi.
Andhra Pesarattu | Whole Moong Dal Dosa
Andhra Pesarattu | Moong Dal Dosa


  1. The batter turns sour quickly so refrigerate if you are not using the batter immediately.
  2. This dosa is to be made slightly thick.

Gujarati Rice Khichu | Inspired by Savita Malde

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.

Gujarati Rice Khichu with Chilli Oil
Rice Khichu

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.

Also try Hetal’s recipes for Kela Methi ki Sabzi and a wonderful desert called Fusion Delight (hint: It has Gajar ka Halwa and Apple Cinnamon Sauce)

Without further ado, here is a detailed how-to for this wonderful Rice Khichu.

How to Make Gujarati Rice Khichu | A Step-by-Step Method

Gujarati Rice Khichu
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

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!

Course: Breakfast, Snack
Cuisine: Gujarati, Indian
Servings: 4 People
Author: Aruna
For the Rice Khichu
  • 1 Cup Rice Flour
  • 1 tbsp Finely Chopped Green Chillies
  • 1/2 tbsp Cumin Seeds
  • 4 Cups Water
For the Chilli Oil
  • 4 tbsp Oil Sesame or Groundnut, preferred
  • 2 tsp Red Chilli Powder Spicy Preferred
  • Salt to Taste
For Garnish
  • 1-2 tbsp Finely Chopped Coriander
Making the Rice Khichu
  1. Add the green chillies, cumin, and salt to the water.

  2. Boil the spiced water for 2-3 minutes.

  3. Taste the water. It should be salty. Add salt, if required.

  4. Turn the heat down to low.

  5. Slowly add the rice flour to the simmering water while stirring continuously.

  6. Mix well to ensure there are no lumps.

  7. Turn the heat up to medium and cook covered for 3 to 5 minutes. Mix occasionally. 

  8. When all the water is absorbed and the Rice Khichu starts to leave the sides, turn off the heat. 

  9. Divide into 4 equal portions.

  10. Drizzle some chilli oil and garnish with coriander.

  11. Serve immediately.

Making the Chilli Oil
  1. Heat the oil.

  2. Turn off the heat.

  3. Add the chilli powder.

  4. Mix well.

Recipe Notes
  • 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.

  1. I added green chillies, salt, and cumin to 4 cups of water.
  2. 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.
  3. After the water was boiling for about 3 minutes, I turned down the flame to low. You can even turn off the heat.
  4. Then I added the rice flour to the boiling water and mixed immediately so that there are no lumps.
  5. 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.
  6. Turn the flame down to medium.
  7. Cover and cook for 3 to 5 minutes.
  8. Mix occasionally.
  9. When the Rice Khichu starts leaving the edges, and retains shape as you are stirring, it is ready to enjoy!
  10. Divide the hot Rice Khichu into four equal portions and add each portion to a plate or a bowl.
  11. In a ladle, heat the oil.
  12. Turn off the heat and add the chilli powder.
  13. Mix well.
  14. Immediately drizzle the oil over each portion of the Rice Khichu.
  15. Sprinkle some coriander over each portion.
  16. Enjoy hot with some hot tea!

Believe you me, hot Rice Khichu is food for the soul!

Rice Khichu | A Gujarati Snack
Rice Khichu | A Gujarati Snack

Atukula Pulihora | Puli Aval – Gokulashtami Recipe

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.

We normally make Nimmakaya Atukula Pulihora (Elumichai Aval or Beaten Rice with Lemon)  in my home, so Chintapandu Atukula Pulihora is quite a novelty.

Puli Aval as it is called in Tamil Nadu (called Atukula Pulihora in Andhra)

How to Make Puli Aval or Chintapadu Atukula Pulihora

Atukula Pulihora | Puli Aval
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Atukula Pulihora (Puli Aval in Tamil) is the classic Tamarind Rice made with beaten rice (Poha) instead of rice. I made this for Gokulashtami but you can make it anytime.
Course: Main
Cuisine: Indian
Servings: 4 cups
Author: Aruna
  • Cups Thick Poha - 2
  • tbsp Thick Tamarind Paste - 2
  • Red Chillies - 4 to 6
  • tsp Mustard Seeds - 1/2
  • tsp Udad Dal or Minapappu - 1
  • tsp Chana Dal or Senaga Pappu - 1
  • tbsp Peanuts - 2
  • tbsp Oil - 2 Sesame or Gingelly Oil preferred
  • tsp Turmeric - 1/2
  • tsp Jaggery - 1/4
  • Asafoetida Inguva, or Hing - A Large Pinch
  • Leaves Curry - A Few
  • Salt to Taste
Preparing the Atukulu or Aval
  1. Dissolve 1 tsp salt in 4 cups of water.
  2. Add the atukulu to the salted water.
  3. Mix well.
  4. Let the Atukulu soak in water for about 2 minutes.
  5. Using a colander, drain all the water from the atukulu.
  6. Leave the atukulu in the colander for 30 minutes. All water will drain out and the atukulu will become fluffy.
To Make the Puli Aval or Atukula Pulihora
  1. Dissolve the tamarind pulp in 1/4 cup water.
  2. Set aside.
  3. In a kadai, heat the oil.
  4. Add the mustard seeds and wait till they splutter.
  5. Add the udad dal and chana dal.
  6. Fry till light golden brown.
  7. Add the peanuts and stir-fry till the peanuts change colour.
  8. Add the split red chillies, asafoetida, turmeric. and curry leaves.
  9. Stir-fry for a few seconds.
  10. Add the tamarind juice.
  11. Over a low flame, cook till the tamarind juice becomes a thick paste.
  12. Add the jaggery and mix well.
  13. Add the soaked and drained atukulu.
  14. With a light hand, mix well.
  15. Serve the Atukula Pulihora or Puli Aval warm.


Atukula Pulihora is the traditional tamarind rice with beaten rice or poha

Oats Daddojanam | Mosaru Oats | South-Indian Style Oats in Yogurt

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!

How to Make Oats Daddojanam, Mosaru Oats


Oats Daddojanam, Mosaru Oats
Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins
I adapted the recipe for the traditional Atukula Daddojanam or Mosaru Avalakki and replaced the beaten rice in it with Oats. The result was a wonderful savoury breakfast.
Course: Breakfast
Cuisine: Indian
Servings: 3 Cups
Author: Aruna
  • Cup Oats - 3/4
  • Cups Dahi Perugu, Mosaru, or Yogurt - 2
  • Gram Udad Dal Minapappu, or Husked Black - 1 tsp
  • Gram Chana Dal Senagag Pappu, or Husked Bengal - 1 tsp
  • tsp Peanuts Verusenaga - 1
  • tsp Rai Avalu, or Mustard - 1/2
  • Red Chillies - 2
  • tbsp Oil - 1
  • Leaves Curry - A Few
  • Salt to Taste
To Prepare Oats
  1. Mix the oats, yogurt, and salt.
  2. Set aside for 10 minutes
To Temper the Oats
  1. In a deep ladle, heat the oil.
  2. Add the mustard seeds and wait till they splutter.
  3. Add the udad dal and chana dal.
  4. Fry till golden brown.
  5. Turn off the heat,
  6. Add the split red chillies and curry leaves.
  7. Mix well.
  8. Add the tempering to the yogurt-soaked oats.
  9. Enjoy the Mosaru Oats or Oats Daddojanam as a savoury breakfast.
Recipe Notes

Use Majjiga Mirapakayalu, Mor Milagai, or Dahi Mirchi instead of red chillies in the tempering for an extra kick!


Oats Daddojanam, Mosaru Oats is Oats in Yougurt with South Indian Style Tempering