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
Keyword: Konkani Sweet Dosa, Surnoli, Sweet Dosa
Servings: 4 Surnoli
Author: Aruna
Ingredients
  • 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
Instructions
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.