Surnali Dosa

Recipe by
Total Time:
16.5 hours
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Healthy Idli Sambar, Best Papputu, Easy Spinach Parathas

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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