Surnali Dosa

Recipe by
Total Time:
16.5 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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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

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