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.
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
- 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.
- Serve Surnoli hot with butter, mango pickle, or onion chutney.
Notes
- The addition of Eno just gives you a more porous Surnoli. If your batter is very well fermented, you can omit it.