Surnoli ( Sweet Dosas )

Posted on Updated on


26 2 2009 116

Surnoli is a delicacy among the South and North Kanara Konkanis. We prepare it usually for breakfast and also for tiffin in the evening. It can be sweet with Jaggery/Mollasses and also plain/sour (without Jaggery). Though the dough needs to be fermented like the normal dosa or Idli, we do not use Blackgram dal for this dish. We use puffed paddy to make the dosas fluffy, some people use beaten rice (poha) as well. Give this a shot ! Puffed paddy is Aralu in kannada, Layi in Konkani and puffed paddy corns in english i think.

What you need to have:

1. Sona masoori rice (raw) – 2 cups

2. Fresh grated coconut – 1 cup

3. Puffed paddy(plain) – 4 cups

4. Jaggery/Mollasses – As per taste

5. Fenugreek seeds – 2 teaspoons

6. Turmeric powder – 1 teaspoon

7. Salt – 1/8 teaspoon

26 2 2009 104

Ingredients of Surnoli (Sweet dosa)

What you do with what you have:

1. Soak Sona Masoori raw rice, fenugreek seeds in about 2 cups of water for about 3-4 hours.

2. Grate coconut, crush Jaggery/Mollasses and keep it aside. Soak puffed paddy in 1 cup water for about an hour.

Picture 063Puffed Paddy soaked in water

3. Grind soaked puffed paddy, grated coconut and jaggery in the mixer to a medium coarseconsistency (with the soaked water which is sufficient).

Picture 228

Ground mixture of puffed paddy, coconut & jaggery

4. Grind soaked rice and ground mixture of coconut, puffed paddy and jaggery along with turmeric powder to a fine consistency adding water in steps. The ground sweet dosa batter is as under. Keep it for fermentation overnight adding a pinch of salt.

26 2 2009 107

The ground Sweet Dosa batter

5. When kept for fermentation the batter would be as below.

26 2 2009 109

The fermented Sweet Dosa batter

6. Place a dosa griddle on medium flame with a little butter on it. When it melts spread the batter on it to a medium thick consistency.

Picture 229

Dosa batter spread on the hot griddle

7. Close it with a lid for a while.

Picture 230

Sweet dosa being cooked closed with a lid

8. Just open the lid and it is done. This dosa is full of holes. (There is no need to reverse these dosas at all. They are cooked on both the sides at once.)

Picture 232

Cooked Surnoli (Sweet dosa)

9. Serve hot with either butter or pure ghee.

26 2 2009 116

Ready to serve Surnoli with Amul butter

10. Some enjoy it with chutney powder of one’s own choice.

Picture 241

Surnoli with chutney powder

Number of Dosas: 15-16 of the above size

How long it takes: 45 minutes other than soaking and fermenting

Good to know:

1. The reason for using puffed paddy is it makes dosa fluffy and light. More over the reverse side of the dosa never turns black as in case of Beaten rice if added in place of Puffed paddy which is called Aralu in kannada and Layi in konkani!!!!!

Advertisements

12 thoughts on “Surnoli ( Sweet Dosas )

    […] Here is the original post:  Surnoli ( Sweet Dosas ) « The Indian Food Court […]

    Ramya's Mane Adige said:
    June 1, 2009 at 9:16 pm

    my friend’s mother used to make this for us in the evenings…. yours looks delicious!!

    Brenda said:
    June 2, 2009 at 1:52 pm

    Hi Prathiba

    I do not recognize the term ‘puffed paddy’ – is this ‘kurmura’ (puffed rice)?

    Thanks
    Brenda

    prathibalrao responded:
    June 2, 2009 at 3:39 pm

    Hi Ramya,

    Thanx for ur comments.

    prathibalrao responded:
    June 3, 2009 at 12:13 pm

    Hi Brenda,

    It is called ” Aralu” in kannada which is used in the preparation of fritters. I hope you got it.

    Brenda said:
    June 3, 2009 at 5:33 pm

    Hi Prathiba

    I will check our Indian store – I hope they have it as the dosa’s look really tasty and I would like to try making them 🙂

    Brenda

    prathibalrao responded:
    June 4, 2009 at 2:17 am

    Hi Brenda,

    Thanx for ur response. If any doubt u may mail me.

    Tejashree Sangoi said:
    January 28, 2011 at 10:46 pm

    Hello Mrs. Rao , today I tried to make neer dosas . But they didn’t turn out to be soft . Can u tell me what should I do to make them the way you made it ? Thank you .

      prathibalrao responded:
      January 28, 2011 at 11:21 pm

      Hi Tejashree sangoi,

      You should always remember that the rice also matters when you prepare dosas or idlies. If you prepare as it is written in the recipe there can’t be any mistake. So please write to me at what stage you were desperated?

    neela said:
    November 12, 2011 at 11:19 am

    Hi Pratibha ji,
    I made Surnoli and they turned out really yummy !
    Thanks for sharing the recipe.
    neela

      prathibalrao responded:
      November 12, 2011 at 2:32 pm

      Hi Neela,

      Thanx a lot for your feed-back which i always expect from my viewers!!!!!!

    […] with puffed paddy instead of […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s