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Surnali Dosa Recipe

Surnali Dosa is a popular Indian Breakfast
Author :
 
On :
Thursday, 19 May, 2016
Category :
Vegetarian Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 3 based on 100 votes
3

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:

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





     

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