Makes – 10 dosas
Time taken : 45 minutes(other than soaking grinding and fermenting)
Mangalore cucumber/magge,magaluru southe in english, konkani and kannada respectively. I have already put up Mangalore cucumber dosa, Alambe ambat with magge and today i would like to put up another dosa dish which happens to be a sweet and spicy dosa also called “Magge surnoli”. This is one of the favorited of the Gsb people. I have already put up “surnoli” on this blog a couple of years ago. It can be a dish for breakfast, lunch box and also tiff-in.
What you need to have:
1. Sona masuree rice (raw) – 2 cups
2. Grated Mangalore cucumber – 2-3 cups
3. Fresh grated coconut – 1 cup
4. Salt – A s needed (for the spicy dosa)
5. Chopped Jaggery – as needed(for sweet dosa)
6. Grated ginger – 1/2 teaspoon
7. Chopped green chili – 1 Teaspoon
8. Oil/Ghee – As needed
Pealed Mangalore cucumber
What you do with what you have:
1. Wash, peal and grate Magge(Mangalore cucumber) after deseeding the same and keep it aside. Soak raw rice in it adding water if needed so that rice should be soaked properly in it to turn soft to grind a little later. Add grated coconut as well to it and let it soak for about 3-4 hours.
Rice soaked with grated cucumber and grated coconut
2. Once soaked grind it in the mixer/grinder to a fine thick consistency so that on fermenting it will be right the next morning to make dosas. Divide the batter into half and keep it aside for fermentation adding chopped jaggery for one part of the batter. Add grated ginger and chopped green chili to the other half of the batter on fermenting. Grind Magge surnoli batter Fermented magge surnoli batter Chopped green chili & grated ginger being added Chopped jaggery being added to half of the batter Fermented sweet surnoli batter
3. Place a dosa skillet on medium flame. On heating splash a little oil/ghee on it and spread a ladle of the dough on it to a thick consistency and close it with a lid. Holes are formed on the surface of the dosa and no need to flip and is to be cooked on medium/low flame only else it would burn the base of the dosa.
Ready to serve sweet Magge surnoli
Makes : 10 dosa
4. On the same skillet splash a little oil and wip it with a coconut coir or a soft tissue. Splash water and later spread a ladle of the spicy dosa batter to the required thickness and like the sweet surnoli holes appear . No need to flip.
Spicy surnoli being cooked
Ready to serve spicy surnoli with chutney powder
Time taken – 45 minutes
Serves :3-4 and makes – 10 dosa.
1. Use ripe Mangalore cucumber for the dosa.
2. Use quality rice for best results.
3. Fermenting is a must for this dosa .
4. Use fresh jaggery as well to avoid it from getting the batter extra tangy.