Surnali Dosa Recipe
Surnali Dosa is a soft and spongy, easy to make Indian pancake recipe that requires just 3 ingredients. This dosa batter is so simple to make and it comes out perfect every single time!! It is also vegan and gluten free, low in fat with good amount of carbs. Surnali is similar to appam and mushti dosa.
Servings: 15 dosa/pancake
Calories: 146kcal
Ingredients
- 2 cups Raw rice
- 1 cup Thick poha or Flattened rice flakes
- 1 cup Coconut grated, fresh / dried
- Salt to taste
- 4 tablespoon Oil for frying dosa
Instructions
Step I
- Wash and soak rice for 4 hours and drain them. Check the tips section below.2 cups Raw rice
- Wash the poha or beaten rice just before grinding the dosa batter.1 cup Thick poha
- Now grind together the soaked rice along with poha and grated coconut by adding water little by little to form a smooth batter.1 cup Coconut
- Transfer this to a big bowl and allow it to ferment overnight.
Step II
- Next morning, add salt to the batter and mix well.Salt
- Heat the non-stick tava / pan on medium heat. If you are using a cast iron tava then lightly grease with oil.
- Once the tava is hot and on a medium flame, pour a laddle full of batter and allow it to spread by itself. Drizzle oil around the edges only if desired. You will see the holes appearing on the top surface. (This dosa should be cooked only on medium flame to avoid it from getting dark soon)4 tablespoon Oil
- Just cover it with a lid and cook for 2 minutes or until the dosa develops a light golden color at the bottom or until it is done.
- Repeat the process for remaining batter.
- Surnali Dosa is now ready. Serve hot with your favorite chutney or curry, and enjoy.
Notes
TIPS:
- You can use dry or fresh grated coconut. I have used the dry coconut flakes.
- Because you are adding poha, dosa may turn black soon if cooked in high flame.
- If the weather is cold, then grind the batter using warm water or preheat the oven to 150 degree F, switch off the oven and rest the batter overnight.
- As this is traditionally prepared as a thick dosa, do not spread the batter once you pour on a hot tava – like you would generally do with other dosas.
- I have cooked this dosa on both non-stick and cast iron tavas. If the batter is prepared as instructed, these dosas are very easy to handle.
ACCOMPANIMENTS OR SIDE DISH FOR DOSA
Traditionally dosa is served with chutney and sambar. But Indian gravy, masala or curry goes well too. Here are some of my favorites.- green coconut chutney,
- hing chutney,
- tomato chutney
- garlic chutney,
- spicy tomato curry
- mushroom butter masala,
- vegetable stew,
- chana masala, chole
- butter chicken,
- shrimp curry (prawns curry, sungta hinga udda)
- batate song, potato curry
- batate vagu (spicy vegetable curry)
Nutrition
Calories: 146kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 2mg | Potassium: 48mg | Fiber: 1g | Sugar: 0.4g | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 1mg