Surnali is a very soft dosa and the texture matches with a pancake. Here I have posted the sweet version of the dosa. We call it God Surnali. In konkani god means jaggery:-) You can also skip the jaggery and make it non sweet. We call it Chappe Surnali. God Surnali is my favorite:-) Try making these delicious wonderful dosas and enjoy!!
For kids you can make tiny Surnalis. They will surely love it!!
Ingredients:
Before making dosa, check for its consistency. Add water, if required.It should not be too thick or thin. Then heat a tawa. Spread little oil on the surface. Then pour a ladel full of batter on the tawa (heat should be on medium or little less than that). Don't spread the batter using ladel. Close it with a lid. Slowly as the dosa cooks, tiny holes start forming throughout. Yes this is a very good sign:-)
After 1-2 minutes (it might vary for you), the dosa gets cooked completely and its base turns light brown. Remove the dosa from the tawa (Since we have added jaggery there are higher chances of base getting burnt. So keep the heat low and have a close eye on the dosa). Surnali is ready!!
Serve it hot with generous amount of ghee or butter:-) The non sweet Surnalis can be served with coconut chutney or any spicy dish of your choice. Above measurement serves 2-3 people.
Note: If the Surnali is missing the tiny holes then the dosa will not turn out fluffy. So add 1-2 pinches or a little more of baking soda to the surnali batter. This helps a lot to attain required texture!!
For kids you can make tiny Surnalis. They will surely love it!!
Ingredients:
- Raw rice- 1 cup
- Grated coconut, fresh/frozen- 1/4 cup
- Yogurt- 1/4 cup (sourless)
- Puffed rice or flattened rice- 1 1/4 cup
- Fenugreek seeds/Methi seeds- 1 tsp
- Jaggery- 1/4 cup (adjust according to your taste)
- Cardamom powder- 1/2 tsp (optional, I didn't add)
- Salt- 1/4 tsp
Some people add a pinch of turmeric powder to the batter, which gives good color to the surnalis.
Procedure:
Soak rice and fenugreek seeds for two hours. Then grind all the above mentioned ingredients to a fine paste. Add water as required. The batter has to be thick. (if using flattened rice then, soak it in water for few minutes. This will make it soft). Ferment this batter for 8-9 hrs.
Before making dosa, check for its consistency. Add water, if required.It should not be too thick or thin. Then heat a tawa. Spread little oil on the surface. Then pour a ladel full of batter on the tawa (heat should be on medium or little less than that). Don't spread the batter using ladel. Close it with a lid. Slowly as the dosa cooks, tiny holes start forming throughout. Yes this is a very good sign:-)
After 1-2 minutes (it might vary for you), the dosa gets cooked completely and its base turns light brown. Remove the dosa from the tawa (Since we have added jaggery there are higher chances of base getting burnt. So keep the heat low and have a close eye on the dosa). Surnali is ready!!
Serve it hot with generous amount of ghee or butter:-) The non sweet Surnalis can be served with coconut chutney or any spicy dish of your choice. Above measurement serves 2-3 people.
Note: If the Surnali is missing the tiny holes then the dosa will not turn out fluffy. So add 1-2 pinches or a little more of baking soda to the surnali batter. This helps a lot to attain required texture!!
yummm... Like you, ya miggele favourite go :)
ReplyDeleteThanks Akshu!
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