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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 and methi seeds for 3 hours.
Add soaked rice, poha, turmeric powder, and water to a mixer. Blend into a smooth, dosa-like batter.
Blend the remaining soaked rice in batches, adding water as required, and combine everything together. No need to add turmeric and poha again.
Add jaggery and mix well until it dissolves.
Mix the batter thoroughly using your fingers to enhance fermentation.
Cover and ferment for 10–12 hours.
After fermentation, mix the batter well. Add cardamom powder and salt and mix again.
Heat a tawa and lightly grease it with oil. Pour a ladleful of batter and gently spread it like an uttapam.
Once tiny holes appear on the surface, drizzle ghee over the surface.
Do not flip. Cook until the top is set and the bottom is golden.
Serve hot with white butter.
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Mixing the batter with your fingers is believed to enhance fermentation.
Tiny holes while making surnoli on tawa , indicates perfect fermentation.
Over fermentation spoils the taste of Surnoli.
Can I use regular rice instead of idli rice?
Idli rice is recommended for the best texture, but you can try using regular rice if needed.
How do I know when the batter is fermented?
Tiny holes appearing on the surface indicate good fermentation.
Can I skip the ghee?
Ghee adds flavor and helps in cooking, but you can skip it if you prefer.
What can I serve with Surnoli?
Traditionally, Surnoli is served with white butter.
How long can I store the batter?
The batter can be stored in the refrigerator for up to 2 days after fermentation.
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