Monday, September 10, 2012

Surnali (Konkani Pancakes)- Version 2

Surnali is a soft dosa and looks similar to a pancake. Few months back I had posted my mother's version of Surnali. This is one more version which I got from my MIL's sister. In this version we don't add curd but both the versions give good results. 

Surnalis can be made sweet (godu, in konkani) or non sweet (cheppe, in konkani). Today I have posted the sweet version and also added turmeric to get that vibrant color. Give these dosas a try and I am sure you will fall in love with the texture of it:-)

  • Raw rice- 1 cup
  • Grated coconut, fresh/frozen- 1 cup
  • Flattened rice/ Poha- 1 cup
  • Fenugreek seeds/Methi seeds- 2 tsp
  • Jaggery- 1/2 cup (adjust according to your taste)
  • Cardamom powder- 1/2 tsp (optional, I didn't add)
  • Turmeric powder- 1/8 tsp (optional)
  • Salt- 1/4 tsp


Wash and soak the rice for two hours along with fenugreek seeds. Add little water to the flattened (beaten) rice, to make it soft (it takes around 2-3 minutes to turn soft). Now grind all the ingredients mentioned except salt. Add water as required, to aid grinding. Finally the paste should be fine and the batter should be thick. Transfer the batter to a big bowl and keep it for fermentation in a warm place, for 8-9 hours.

Once the batter is well fermented, adjust the consistency of the batter by adding water and then add salt. The batter should be thick and of pouring consistency. 
Once the griddle is nice and hot, add a ladel full of batter. Spread it slightly or works best without spreading the batter on the griddle.

Then close it with a lid and the heat should be medium or a little less than that. As the batter cooks, holes start appearing on the surface as shown below.

Once the batter is well cooked, the holes appear throughout the dosa and the base turns light brown. At this point, transfer the dosa to plate. Surnali is ready!!

Serve it hot with generous amount of home made butter or ghee. Above measurement serves 2-3 people.

Note: 1. 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!!
2. You can also make the non sweet version of the dosa by omitting the jaggery and cardamom powder. In that case serve the dosa with chutney or any spicy curry of your choice.