Surnoli is a traditional Konkani-style sweet dosa made with rice, thin poha and jaggery. It's soft, fluffy, and has a distinct sweet and tangy flavor. Here's a detailed recipe for Surnoli:
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Wash raw rice thoroughly in running water and soak in 1 cup of water with thin Poha for 30 min.
After soaking for 30 min , transfer the contents batch wise in a mixie jar. In the first batch, add turmeric powder and green cardamom.
Grind into course batter without adding water. If needed while grinding add 1 tbsp water not more than that. I divided the content into 2 batches for better grinding experience.
Add 1 cup grated jaggery and mix well . Whisk using your hands to ferment well. Keep the batter to ferment for 10-12 hours in a warm place.
Check after 10-12 hrs, The batter should rise and become slightly frothy. add 1 tsp salt and mix well. If the batter looks too thick, add a small amount of water to adjust the consistency. Meanwhile heat a iron cast tawa or non stick pan on medium flame.
Grease the pan lightly with oil . Surnoli is thicker in the middle and gradually becomes thinner at the circumference. Pour a ladleful of batter onto the center of the tawa. Do not spread it like a regular dosa; it should be thick, like a pancake.
Cover with a lid and cook on low heat for 2-3 minutes until the surface is cooked and tiny holes appear. There is no need to flip it.Once done, gently remove the surnoli and transfer it to a plate.
Use dosa rice or regular rice for the best texture. Avoid parboiled rice as it can alter the consistency.
Adding poha (beaten rice) ensures the Surnoli is soft and spongy.
Use a small amount of turmeric for the characteristic golden-yellow color. Too much turmeric can overpower the flavor.
The batter should be slightly thicker than dosa batter but pourable. If it's too thick, the Surnoli will not cook evenly.
Do not flip the Surnoli—it should be cooked only on one side like a pancake.
How do I make Surnoli soft and fluffy like in traditional Konkani recipes?
To achieve a soft and fluffy Surnoli, ensure that you soak the raw rice and thin poha for at least 30 minutes before grinding. Additionally, allow the batter to ferment for 10-12 hours in a warm place. This fermentation process is crucial for developing the right texture and flavor.
Can I make Surnoli gluten-free, and what substitutions can I use?
Yes, Surnoli is naturally gluten-free as it is made from rice and poha. If you want to enhance the flavor or texture, you can substitute jaggery with coconut sugar or maple syrup, keeping in mind that this may slightly alter the taste.
What is the best way to store leftover Surnoli?
To store leftover Surnoli, let it cool completely, then place it in an airtight container in the refrigerator. It can be stored for up to 2-3 days. Reheat it on a tawa or in a microwave before serving to restore its softness.
What can I serve with Surnoli for a complete breakfast?
Surnoli pairs beautifully with white butter, which adds a rich flavor. You can also serve it with coconut chutney or a side of fresh fruits for a balanced breakfast. For a sweet touch, consider drizzling some honey or additional jaggery syrup on top.
How can I adjust the sweetness of Surnoli to my taste?
You can easily adjust the sweetness of Surnoli by varying the amount of jaggery you add to the batter. Start with 1 cup as the recipe suggests, and taste the batter before fermentation. If you prefer it sweeter, add more jaggery gradually until you reach your desired sweetness.
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