Surnali Polo
A soft, spongy, and porous pancake-like dosa from the Konkan coast. This unique Goan delicacy has a delightful sweet and savory flavor from jaggery and fermented rice batter, perfect for a special breakfast. Note: This recipe requires 4-6 hours of soaking and 8-12 hours of fermentation time.
For 4 servings
Soak the Grains and Lentils
- Rinse the dosa rice, urad dal, and methi seeds together under running water 3-4 times until the water runs clear.
- Place them in a medium-sized bowl and add enough water to cover them by at least 2 inches. Let them soak for 4 to 6 hours.
- About 20 minutes before you plan to grind, rinse the thick poha and soak it in a separate small bowl with just enough water to submerge it.
Grind the Batter
- Drain the water completely from the soaked rice mixture and the poha.
- Transfer the drained ingredients to a high-speed blender or a wet grinder.
- Add the grated jaggery, slightly sour curd, turmeric powder, and salt to the blender.
- Start grinding, adding water gradually (about 1/4 cup at a time) until you get a very smooth, thick, and pourable batter. The consistency should be similar to idli batter, not runny.
Ferment the Batter
- Pour the ground batter into a large container or pot, ensuring it is filled no more than halfway to allow space for it to rise.
- Cover the container with a lid (do not seal it tightly) and place it in a warm, draft-free place to ferment for 8 to 12 hours, or overnight.
- After fermentation, the batter will have risen, become airy with lots of bubbles, and have a pleasant, slightly sour aroma. Gently stir the batter once or twice before using.
Cook the Surnali Polos
- Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium heat. Once hot, reduce the flame to low-medium.
- Lightly grease the tawa with a few drops of ghee.
- Pour one ladleful (about 1/4 cup) of the fermented batter onto the center of the tawa. Do not spread it with the ladle; let it spread naturally into a thick, round pancake (about 4-5 inches in diameter).
- You will immediately see small pores forming on the surface.
- Cover the tawa with a lid and cook for 2-3 minutes on low-medium heat. The steam trapped inside will cook the top surface.
- The polo is done when the top looks cooked, is no longer wet, and the edges start to lift slightly. This dosa is cooked only on one side.
- Gently slide a spatula under the polo and transfer it to a plate. Repeat the process for the remaining batter, greasing the tawa lightly between each polo.
Serve Hot
- Serve the soft and spongy Surnali Polos immediately, topped with a dollop of fresh white butter (loni) or a drizzle of 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 Polo is well-fermented batter. If you live in a cold climate, place the batter in a preheated (and switched off) oven with the light on to provide a warm environment.
- 2Use slightly sour curd for the best flavor and to aid in fermentation.
- 3The batter consistency is crucial. It should be thick enough to hold its shape but pourable. Too thin, and it won't be spongy; too thick, and it will be dense.
- 4Always cook on low to medium heat and keep it covered. High heat will burn the bottom before the top gets a chance to steam cook.
- 5Do not flip the Surnali Polo. It is designed to be cooked on one side only to maintain its signature soft, porous texture.
- 6For a richer flavor, use dark-colored, organic jaggery.
Adapt it for your goals.
Savory Version (Godu Polo)
Omit the jaggery completely. Add 1-2 finely chopped green chilies, 1/2 inch of grated ginger, and 2 tablespoons of chopped cilantro to the batter after fermentation for a savory twist.
Fruit InfusedFruit-Infused
Add 2 tablespoons of ripe banana puree or jackfruit pulp to the batter while grinding for a unique fruity flavor.
Millet VersionMillet Version
Replace half of the dosa rice with foxtail millet or kodo millet for a healthier, fiber-rich alternative. You may need to adjust the soaking time and water quantity.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process involved in making the batter introduces beneficial probiotics, which help maintain a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
Provides Sustained Energy
Made primarily from rice, Surnali Polo is rich in complex carbohydrates that provide a steady and sustained release of energy, making it an excellent breakfast to start your day.
Natural Sweetener
This recipe uses jaggery, an unrefined sugar that retains more minerals like iron and magnesium compared to refined white sugar. It provides sweetness along with some nutritional benefits.
Anti-inflammatory Properties
The addition of turmeric powder provides curcumin, a powerful compound known for its anti-inflammatory and antioxidant effects, which helps combat oxidative stress in the body.
Frequently asked questions
The most common reasons are improper fermentation or incorrect batter consistency. Ensure your batter is fermented for at least 8-12 hours in a warm place until it's visibly risen and bubbly. Also, the batter should be thick and pourable, not watery.