Recipe by
Total Time:
15.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • Raw rice - 2 cups
  • Grated coconut - 1 cup
  • Fenugreek seeds - 1 tsp
  • Thin poha (beaten rice) - 1 cup
  • Milk - 1/2 cup
  • Jaggery powder - 1/2 cup
  • Salt - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Curd - 2 tbsp
  • Cooking soda - a big pinch

How to Make Surnali

  • Soak rice with fenugreek seeds in water for 2-3 hours.
  • Using milk, grind it with grated coconut to a smooth thick batter.
  • Wash and drain the beaten rice and grind it with jaggery to a smooth paste.
  • Mix the two batters together to the consistency of the dosa batter.
  • Add salt, turmeric powder and curd. Mix well and ferment overnight.
  • Next day, before cooking, add a pinch cooking soda to the batter.
  • Heat a non-stick dosa pan, lightly brushed with oil.
  • Drop about 1/2 cup of batter on it and spread into a thick pancake.
  • Cover and cook on medium flame till done. Do not turn over.
  • Serve with ghee.