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.
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.