Saturday, January 10, 2009
Surnali is a traditional breakfast dish among konkanis which is also called takka surnali. This dosa is sweet in taste and best eaten with butter or ghee. These dosas can be made without jaggery too and named cheppe surnali (sweetless dosa) which goes well with any chutney or pickle. We like it anyway. Hence what I do is divide the batter before adding the jaggery and leave one batter just like that and add jaggery to the other.
My friend's mother adds chopped onions and green chillies to the batter(without jaggery) and make dosas. Even they turned out good!!!
Dosa rice - 2 cups
methi seeds - 1 tsp
Beaten rice(poha)/puffed rice(charmuri)/layi - 1 cup ( I used beaten rice)
grated coconut - ¾ cup
yogurt/butter milk - ¾ cup
salt to taste
jaggery - ¾ cup grated
Wash dosa rice and methi seeds in water 3 times or till water comes clear. Soak in rice and methi seeds in water for 3 hours. My amma soaks rice and methi seeds in buttermilk instead of water and then uses it while grinding. But here I prefer to soak it in water.
Soak beaten rice in water for about 10 minutes
Grind soaked ingredients along with coconut and beaten rice to smooth paste. Add yogurt instead of water for smooth grinding. If the yogurt is used up add only little water as the batter should be slightly thick as it comes to normal dosa consistency once you add jaggery since jaggery melts making the batter thin. Take the batter in a vessel add salt, turmeric and grated jaggery. Mix well and set aside to ferment for minimum 8 hours or overnight. The batter almost doubles in volume.
Mix well. heat a dosa griddle (my MIL says non stick pan works best since they do not brown underneath and surnali's are fluffy soft!!! Choose whichever pan you have) when moderate hot pour ladlefull batter onto the pan and just give a soft swirl. Do not spread the batter. Cover with a lid and cook on low flame for 3 minutes max. Now open the lid - dosa would have had tiny dimples all over !!! check for any raw batter on top if so cover and cook further for another minute. Surnali is cooked only on one side. Underside of the surnali should be golden brown. Take care not to blacken them as the taste will be lost.
Serve hot with butter/ghee or enjoy just like that.