Mangalore cucumber sweet dosa(Magge surnoli)

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KONICA MINOLTA DIGITAL CAMERA

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

KONICA MINOLTA DIGITAL CAMERA

                                                                      Mangalore cucumber(Magge)KONICA MINOLTA DIGITAL CAMERA

                                                                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.KONICA MINOLTA DIGITAL CAMERA

                                                             Grated Mangalore cucumber (Magge)KONICA MINOLTA DIGITAL CAMERA

                                            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.KONICA MINOLTA DIGITAL CAMERA                                                                         Grind Magge surnoli batterKONICA MINOLTA DIGITAL CAMERA                                                                        Fermented magge surnoli batterKONICA MINOLTA DIGITAL CAMERA                                                  Chopped green chili & grated ginger being addedKONICA MINOLTA DIGITAL CAMERA                                                 Chopped jaggery being added to half of the batterKONICA MINOLTA DIGITAL CAMERA                                                                    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.KONICA MINOLTA DIGITAL CAMERA

                                                                Magge surnoli(sweet) being cookedKONICA MINOLTA DIGITAL CAMERA

                                                                 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.KONICA MINOLTA DIGITAL CAMERA

                                                                     Spicy surnoli being cooked

5. Serve with any chutney powder, ghee or even butter and pickle of your choice.KONICA MINOLTA DIGITAL CAMERA

                                          Ready to serve spicy surnoli with chutney powder

Time taken – 45 minutes

Serves :3-4 and makes – 10 dosa.

Note:

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.

8 thoughts on “Mangalore cucumber sweet dosa(Magge surnoli)

    Aruna Panangipally said:
    April 21, 2014 at 5:25 am

    What a lovely recipe…. I have never had this and would like to try it soon.

      prathibalrao responded:
      April 21, 2014 at 7:52 am

      Hi Aruna,

      Thanx for dropping by and commenting and also liking my recipes as always.

      On Sun, Apr 20, 2014 at 7:55 PM, The Indian Food Court wrote:

      >

    radha said:
    April 23, 2014 at 4:50 am

    Been wanting to have this for a long time now. Nice step by step pics. Thanks

      prathibalrao responded:
      April 23, 2014 at 5:03 am

      Hi Radha,

      Thanx a lot for dropping by my blog and also for your encouraging sweet words.

    Archana K said:
    July 10, 2015 at 8:49 am

    Thank you for the recipe. So the ground batter (Magge, rice and coconut) is allowed to ferment overnight?

      prathibalrao responded:
      July 11, 2015 at 9:55 am

      Hi Archana,

      It has to ferment over night for sure.

    Anitha said:
    September 21, 2016 at 4:40 pm

    Nice I learned new method of dosa

      prathibalrao responded:
      September 22, 2016 at 4:04 pm

      Hi Anitha,
      Good that you liked it. Please pass on the link of this blog among your friends community!!

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