Surnali

   Surnali/ Surnoli is a unique name for the sweet dosa. This is a famous dosa in GSB community and prepared mostly for breakfast. This dosa is prepared using Dosa rice, methi seeds, flattened rice/puffed rice, coconut, curds, jaggery and fresh turmeric for color.

      Good Fermentation results in soft and porous dosas. The batter should be fermented atleast for 8-10 hrs. Some add baking soda or eno for fluffiness. But I don't add. I like to keep it natural.

    Some soak rice and methi in buttermilk, some grind the soaked rice and other ingredients to smooth paste, add 1 cup of milk and add 2 tbsp of curd and allow it to ferment(to avoid sourness). 

        My version of Surnali recipe is different, yet you get the soft and fluffiest dosas. Do follow all the steps properly. Lets get started.

Recipe Video :

Recipe Card : 

Surnali

Yield: 15 dosas

Author: Namitha Shenoy

Prep time: 5 H & 10 MCook time: 7 Mininactive time: 10 HourTotal time: 15 H & 17 M

a sweet dosa/pancakes made from rice, methi, coconut, puffed rice and ground using curds

Ingredients

• Dosa Rice/ Raw rice - 2 cups
• Fenugreek Seeds/Methi seeds - 1/4 tsp
• Puffed rice/Murmura - 1 cup
• Fresh coconut (grated) - 1 cup
• Turmeric powder - 1/2 tsp
• Fresh Curd - 1/2 cup
• Jaggery - 3/4 cup or more
• Salt - 1/2 tsp
• Ghee to fry the dosas

Instructions

1. Wash well and saok raw rice and methi seeds together for 4 to 5 hrs.
2. After 5 hrs, wash the puffed rice well and keep aside.
3. Now drain off the water from soaked rice and transfer it to a mixie jar.
4. Add freshly grated coconut, turmeric powder and curd. Grind to smooth paste. (add water if required. Dont add too much water. because when you add jaggery, the batter will turn thin)
5. Once everything is ground, add washed puffed rice and grind again until smooth and thick paste.
6. Now add salt and jaggery and grind again until well combined.
7. Transfer it to a large vessel. 
8. Now gently mix the batter with clean hands in one direction for a minute. (This process incorporates air and helps in fermentation) . The batter should be of idli batter consistency, thick and pouring. (Watch the video to check the consistency)
9. Cover and let it ferment for 8 hrs or overnight. (10-12 hrs fermentation is must)
10. Next day, gently mix the batter. (Add little water if you feel batter is thick)
11. Heat a griddle/ dosa tawa. (Cast iron works the best). Grease with little ghee.
12. Now lower the flame . Take a ladleful of batter and gently pour on hot griddle. Spread a little.  Put ghee to the sides. (You can see the pores popping out)
13. Cover and cook on low flame until the upper part is cooked and perfectly browned under. (it takes 3-4 minutes)
14. Now check if the dosa is cooked. (there shouldn't be traces of batter ) You can flip and cook if you want. I like it cooked only on one side. That is how Surnali is cooked traditionally.
15. Apply ghee and gently remove from the griddle. transfer it to a plate.
16. Serve immediately with homemade butter.

Notes:

Fermentation is important for fluffy and soft dosas. If you stay in cold place, ferment it for more time or keep it in oven overnight.

You can add more jaggery if you want it more sweet.

You can also add flattened rice or poha instead of puffed rice/murmura. Adding murmura gives a nice brown color when cooking the dosa and doesn't burn.

Use fresh curd while grinding.

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