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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash and soak idli rice with Fenugreek seeds for 4-5 hours.
Grind cucumber, cumin seeds, grated coconut, sugar, ginger , green chillies and rock salt into a fine paste.
Soak poha and make a fine batter with soaked idli rice.
Mix rice batter with cucumber paste and ferment overnight.
Mix gently to remove air bubbles after fermentation.
Heat an iron cast tawa and grease with oil.
Pour a ladle of batter and spread gently to 1/2 inch thickness.
Cook until tiny pores develop, pour ghee, cover for 20 seconds.
Serve hot with ghee or butter.
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Ensure the batter is neither too thick nor too loose for proper fermentation.
Check cucumber, if found bitter, don't consume, it might be poisonous.
Fermentation is the key, so don't miss this step.
To make Surnoli more fluffy, add 1 tsp of Baking soda after fermentation but should use the batter immediately.
Batter remains fresh in an air tight container for upto a day so prepare wisely
If you find the batter runny, add few spoons of rice flour to adjust the consistency.
Can I use regular salt instead of rock salt?
Yes, regular salt can be used if rock salt is unavailable.
How do I know when the dosa is cooked?
Look for tiny pores developing on the surface and a slight golden color.
Can I flip the dosa?
No, this dosa is traditionally not flipped.
What can I serve with this dosa?
Serve it hot with ghee or butter.
Can I use a non-stick pan?
Yes, but an iron cast tawa is recommended for authentic taste.
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