Surnoli / Dosa (Konkani Pan-cake)

Surnoli is a delicacy among the South and North Kanara Konkanis. We prepare it usually for breakfast. It can be sweet with Jaggery and also plain/sour (without Jaggery). Though the dough needs to be fermented like the normal dosa or Idli, we do not use Blackgram dal (udad dal). We use puffed paddy [layi(konkani)]to make the dosas fluffy, some people use beaten rice(poha) as well. I have used boiled basmati rice here. If you do it in right consistency the dosa quality will speak it all way!!! :) You can have this yummy dosa along fish/ chicken curry, also with veg kurma. It is very simple, but at end you will surely love it making too. I made the batter Sunday night for our Monday morning breakfast. I made the batter using pestle & mortor, if you don't have one, you can also use mixer. But believe me ancient way of grinding is alwaysss BEST!! Give a try for this Konkani pan cakes :) Enjoy!

Surnoli [konkani pan-cake]

Sona masoori rice (raw) – 2 cups
Fresh grated coconut – 1 cup (I used 1/2 coconut)
Boiled Basmati rice – 1 cup
Jaggery – As per taste ( I hav'nt added jaggery)
1 small tbsp Active yeast pellets
1 small tbsp sugar
Salt – Salt to taste

Method:

• Soak Sona Masoori raw rice in water for about 6- 8 hours.
• Grate 1/2 coconut and keep it aside. Keep ready 1 cup boiled Basmati rice, if not you can also use 2 cups of puffed paddy (layi) which is previous soaked for 1 hr. (Check the video)
• Grind grated coconut to a medium coarse consistency, now add the raw sonamasuri rice.
• Grind well till its fine smooth, now add the boiled basmati rice, continue grinding till to find the batter fine and smooth when touch through finger.
• Now make a suspension of yeast along sugar with little warn water.
• Pour it along the batter and mix well.
• Keep it for fermentation overnight adding a pinch of salt as needed.

Next day:

• Place a dosa griddle on medium flame with a little butter/ghee on it. When it melts spread the batter on it to a medium thick consistency.
• Dosa batter spread on the hot griddle
• Close it with a lid for a while.
• Just open the lid and it is done. This dosa is full of holes. (There is no need to reverse these dosas at all. They are cooked on both the sides at once.)
• Serve hot with either butter or pure ghee or any gravy of your choice.
• Ready to serve Surnoli.
• Some also enjoy it with chutney powder of one’s own choice.

Check the video for grinding, use motor & pestle

I was so curious got up early morning for BF and making of DOSA he he, look at it on my hot tava, multiple holesssss :O)