SURNALI
This is an old Konkani favourite: a kind of sweet pancake made of rice, beaten rice, jaggery and yogurt. It is soft and porous in texture and is usually eaten with home made butter. I have compromised by using ready made Amul butter.
This recipe comes from my friend, Jayashri Baleri who has contributed a guest post in the past- for some delicious Besan Ladoos.
Ingredients:
Soak the rice and methi for at least 4 hours. Wash and soak poha in a separate container.
Grind all the ingredients except jaggery to a fine paste initially. Try and keep the mixture as dry as possible.
Add the jaggery and grind again till well combined. Add water only if required. Add salt to taste.
The ideal batter should be thick and not runny. Ferment overnight till well risen.
Make dosas on a moderately hot and greased dosa tawa without spreading the batter too much.
These dosas are thick and cooked only on one side.
Hence covering the dosa tawa with a lid when it is being roasted is very important so that the dosas don't remain uncooked.
Traditionally served with dollops of home made butter.
This is an old Konkani favourite: a kind of sweet pancake made of rice, beaten rice, jaggery and yogurt. It is soft and porous in texture and is usually eaten with home made butter. I have compromised by using ready made Amul butter.
This recipe comes from my friend, Jayashri Baleri who has contributed a guest post in the past- for some delicious Besan Ladoos.
Ingredients:
- Raw rice, 1 and 1/2 cups
- Fenugreek/Methi Seeds, 1 tsp
- Turmeric powder, 1/2 tsp
- Beaten rice/Poha (Thin Variety), 1 cup
- Yogurt, 1 cup
- Grated Jaggery, 1 cup, or as per taste
- Grated Coconut, 3/4 cup
- Salt, to taste
Soak the rice and methi for at least 4 hours. Wash and soak poha in a separate container.
Grind all the ingredients except jaggery to a fine paste initially. Try and keep the mixture as dry as possible.
Add the jaggery and grind again till well combined. Add water only if required. Add salt to taste.
The ideal batter should be thick and not runny. Ferment overnight till well risen.
Make dosas on a moderately hot and greased dosa tawa without spreading the batter too much.
These dosas are thick and cooked only on one side.
Hence covering the dosa tawa with a lid when it is being roasted is very important so that the dosas don't remain uncooked.
Traditionally served with dollops of home made butter.
superbb surnalis shobhanakka :) beautifully presented too :)
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