Sweet Surnoli Recipe | Konkani Sponge Dosa - 2 ways

Surnoli Recipe | Best soft and Sponge dosa recipe | Sweet and savory konkani surnali, breakfast.

5 from 5 votes

Sweet Surnoli Recipe | Konkani Sponge Dosa - 2 ways

Surnoli Recipe: This is not just any dosa recipe but a unique, old-fashioned, traditional Konkani-style soft and sponge dosa. It's prepared using a blend of rice, poha, coconut, and yogurt (curds), giving it a distinct flavor and texture. The versatility of this batter allows you to make both sweet and savory dosa, known as godi surnoli and cheppi surnali, respectively.

Prep Time10

Cook Time30

Resting Time8

Course: Breakfast

Cuisine: Konkani, South Indian

Diet: Gluten Free, Vegan

Servings:

Calories: 125kcal

Author: Kushi

Equipment

Dosa tava

Ingredients

Base of the batter

2 cups Dosa rice
1 teaspoon Fenugreek seeds methi
1 cup Poha thick rice flakes
1 cup Coconut grated
1 cup Yogurt dahi, curds or buttermilk

For sweet surnali (godi)

½ to ¾ cup Jaggery
¼ teaspoon Turmeric
½ teaspoon Salt adjust to taste
¼ teaspoon Baking soda

For savory surnoli (cheppi)

½ teaspoon Salt adjust to taste
¼ teaspoon Baking soda

Other ingredients

Oil for cooking savory dosa
Ghee for cooking sweet dosa

Instructions

Soaking

Add dosa and fenugreek seeds to a bowl. Nicely wash it under water for 2 to 3 times until water runs clear.
2 cups Dosa rice, 1 teaspoon Fenugreek seeds
Soak in fresh water for about 4 hours.
Add poha to another bowl, add water, and soak for 4 hours.
1 cup Poha

Making of the dosa batter

You will have to grind in parts based on the mixie jar or blender size.
Add the drained rice, methi, poha, coconut, and yogurt and blend it to a smooth paste with water.
1 cup Coconut, 1 cup Yogurt
Transfer this to a large bowl. This is the base of the batter. Divide it into two equal parts if you want to make sweet and savory dosa.
For the sweet dosa batter, add jaggery and mix well.
½ to ¾ cup Jaggery
Cover both the batters and let them ferment overnight.

For Savory dosa (cheppi surnali)

Next morning, after fermentation, add salt and baking soda to the savory batter and mix well. You can now cook the dosas with this batter.
½ teaspoon Salt, ¼ teaspoon Baking soda

For Sweet dosa (godi surnoli)

Next morning, after fermentation, add turmeric powder, salt, and baking soda to the sweetened batter and mix well. Cook the dosa when ready to serve.
¼ teaspoon Turmeric, ½ teaspoon Salt, ¼ teaspoon Baking soda

Cook the soft and sponge dosa

Heat a pan or dosa tawa on a medium flame. Pour the batter and let it spread by itself. Drizzle oil or ghee.
Oil, Ghee
Cover with a lid and cook on a medium flame for 2 to 3 minutes, or until the bottom becomes golden and there are many holes on top.
Serve hot and enjoy.

Video

Notes

Always cook this dosa on a medium flame. Do not rush. If you turn the flame high, the bottom will turn black, and the top will remain uncooked.
Traditionally, this dosa is not flipped; thus, you see a soft and sponged texture like mallige dosa.
For a sweeter version, you can adjust the jaggery to taste.
To make dosa without yogurt, check our simple surnali dosa recipe.
I have used a non-stick pan. If using the cast iron pan for cooking dosa, make sure you grease it every single time before pouring the batter.
If using thin poha, do not soak it.
No urad dal is needed to make this dosa.

Nutrition