Ingredients

• 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.