Ingredients

• 1 cup - (200 g) - raw rice
• 1/2 tsp - fenugreek seeds (methi seeds)
• 1/2 cup - poha (beaten rice)
• 1/4 cup - butter milk
• 75 g - grated coconut
• 1/4 tsp - turmeric powder
• 2 tbsp - jaggery, melted and sieved
• 1/2 tsp - salt
• 2 tsp - oil

How to Make Surnali Dosa

• Wash and soak rice and methi seeds for 6 hours.
• Soak poha one hour before grinding.
• Grind together rice, poha, methi seeds, grated coconut, turmeric powder, jaggery, fenugreek seeds and salt until smooth paste.
• Add butter milk instead of water while grinding.
• The batter should not be very thick. It should be like normal dosa batter.
• Transfer the batter to another big vessel and keep aside for 8 to 10 hours.
• Heat non - stick dosa tawa and sprinkle 1/4 tsp oil on it.
• Pour 1 ladleful (120 ml) of batter on it. The batter should be able to spread by itself.
• Keep it covered.
• Cook on a low heat until the underside of the surnalli is brown. Carefully remove with a flat spatula.
• Serve hot with butter / pickle / chutney.
• You can also use an omelette pan (6 - 7 inches in diameter) instead of normal dosa pan.
• Recipe Courtesy: Niya's World