Surnali Dosa
A soft, spongy, and fluffy dosa from Konkani cuisine with a unique sweet and tangy flavor. Made with fermented rice, poha, coconut, and jaggery, it's a delightful breakfast treat. Note: This recipe requires 4 hours of soaking and 8-10 hours of fermentation time.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Soak Rice and Poha
- b.Rinse the dosa rice under running water 2-3 times until the water runs clear.
- c.Soak the rice in a bowl with ample water for at least 4 hours.
- d.About 15 minutes before you plan to grind, rinse the thick poha in a sieve and let it sit to soften.
- 2
Step 2
- a.Grind the Batter
- b.Drain all the water from the soaked rice.
- c.In a high-speed blender, combine the drained rice, softened poha, fresh grated coconut, jaggery powder, turmeric powder, and sour buttermilk.
- d.Blend until you get a completely smooth, fine batter. Add water, a tablespoon at a time, only if needed to facilitate grinding. The final batter should be thick, similar to a pancake batter.
- 3
Step 3
- a.Ferment the Batter
- b.Transfer the batter to a large bowl, ensuring it's only filled halfway to allow room for rising.
- c.Add salt and mix thoroughly with a clean hand or a whisk for about a minute. This helps in aeration.
- d.Cover the bowl with a lid (not airtight) and place it in a warm, draft-free spot to ferment for 8 to 10 hours, or overnight.
- e.The batter is ready when it has risen, looks bubbly, and has a pleasant sour aroma.
- 4
Step 4
- a.Cook the Surnali Dosa
- b.After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air pockets.
- c.Heat a cast-iron or non-stick tawa over low to medium-low heat. The jaggery can cause the dosa to burn if the heat is too high.
- d.Lightly grease the tawa with ghee. Pour one ladleful of batter onto the center. Do not spread it. Let it form a thick, round pancake, about 4-5 inches in diameter.
- e.You will immediately see bubbles forming on the surface.
- f.Drizzle about 1/2 teaspoon of ghee around the edges and on top of the dosa.
- g.Cover with a lid and cook for 2-3 minutes on low heat. The dosa is cooked on one side only.
- h.The dosa is ready when the top surface is cooked through (no longer liquid) and a beautiful net-like pattern has formed.
- i.Gently slide a spatula underneath and remove the dosa from the tawa.
- 5
Step 5
- a.Serve Hot
- b.Repeat the process for the remaining batter, greasing the tawa lightly each time.
- c.Serve the hot, soft, and spongy Surnali dosas immediately with a dollop of fresh white butter (loni) or more ghee.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a perfect Surnali is proper fermentation. Placing the batter in a warm oven (with the light on) can help in colder climates.
- 2Use sour buttermilk or curd for the authentic tangy flavor and to aid fermentation.
- 3Cook on low heat. The jaggery in the batter can cause the dosa to caramelize and burn quickly on high heat.
- 4Do not flip the dosa. It is cooked on one side and steamed on the other, which keeps it soft and spongy.
- 5The batter consistency is crucial. It should be thick enough to hold its shape but pourable. Not thin like regular dosa batter.
- 6Store leftover batter in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before use.
Adapt it for your goals.
Savory Version
Omit the jaggery and add finely chopped green chilies, ginger, and cilantro to the batter for a savory twist. Serve with coconut chutney.
Healthier SweetenerHealthier Sweetener
You can replace jaggery with an equal amount of date paste or coconut sugar for a different flavor profile.
Fruit InfusionFruit Infusion
Add 1/4 cup of ripe banana puree or jackfruit puree to the batter during grinding for a fruity flavor, a common variation in some households.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process involved in making the batter increases the bioavailability of nutrients and introduces probiotics, which are beneficial for a healthy gut microbiome.
Provides Energy
Made from rice and jaggery, this dosa is a good source of complex and simple carbohydrates, providing a quick and sustained energy boost, making it an ideal breakfast food.
Source of Iron
Jaggery is a natural, unrefined sugar that retains more minerals than white sugar. It is a decent source of iron, which is essential for preventing anemia and maintaining healthy blood cells.
Frequently asked questions
A single Surnali Dosa contains approximately 130-150 calories, depending on its size and the amount of ghee used. A serving of two dosas would be around 260-300 calories.