Authentic Konkani Breakfast - Surnoli

Preparing and fermenting Surnoli Batter.

1. Wash raw rice thoroughly in running water and soak in 1 cup of water with thin Poha for 30 min.

   

   

   

   

2. After soaking for 30 min , transfer the contents batch wise in a mixie jar. In the first batch, add turmeric powder and green cardamom.

   

   

   

3. 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.

   

   

4. 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.

   

   

   

   

5. 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.

   

   

6. 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.

   

   

7. 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.