Name: White Butter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 32 servings
Cuisine: indian
Ingredients: 4 cup Malai (Chilled, full-fat heavy cream); 3 cup Cold Water (Ice cold, divided); 1 cup Ice Cubes (For washing the butter)

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Surnali Dosa Recipe - Konkani Sweet Breakfast | CraftMyMeals

Instructions

1
Soak Rice and Poha
- Rinse the dosa rice under running water 2-3 times until the water runs clear.
- Soak the rice in a bowl with ample water for at least 4 hours.
- About 15 minutes before you plan to grind, rinse the thick poha in a sieve and let it sit to soften.
2
Grind the Batter
- Drain all the water from the soaked rice.
- In a high-speed blender, combine the drained rice, softened poha, fresh grated coconut, jaggery powder, turmeric powder, and sour buttermilk.
- Blend until you get a completely smooth, fine batter. Add water, a tablespoon at a time, only if needed to facilitate grinding. The final batter should be thick, similar to a pancake batter.
3
Ferment the Batter
- Transfer the batter to a large bowl, ensuring it's only filled halfway to allow room for rising.
- Add salt and mix thoroughly with a clean hand or a whisk for about a minute. This helps in aeration.
- Cover the bowl with a lid (not airtight) and place it in a warm, draft-free spot to ferment for 8 to 10 hours, or overnight.
- The batter is ready when it has risen, looks bubbly, and has a pleasant sour aroma.
4
Cook the Surnali Dosa
- After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air pockets.
- Heat a cast-iron or non-stick tawa over low to medium-low heat. The jaggery can cause the dosa to burn if the heat is too high.
- Lightly grease the tawa with ghee. Pour one ladleful of batter onto the center. Do not spread it. Let it form a thick, round pancake, about 4-5 inches in diameter.
- You will immediately see bubbles forming on the surface.
- Drizzle about 1/2 teaspoon of ghee around the edges and on top of the dosa.
- Cover with a lid and cook for 2-3 minutes on low heat. The dosa is cooked on one side only.
- The dosa is ready when the top surface is cooked through (no longer liquid) and a beautiful net-like pattern has formed.
- Gently slide a spatula underneath and remove the dosa from the tawa.
5
Serve Hot
- Repeat the process for the remaining batter, greasing the tawa lightly each time.
- Serve the hot, soft, and spongy Surnali dosas immediately with a dollop of fresh white butter (loni) or more ghee.

Ingredients

4 cup Malai (Chilled, full-fat heavy cream)
3 cup Cold Water (Ice cold, divided)
1 cup Ice Cubes (For washing the butter)

Instructions

1
Prepare for Churning
- Ensure the malai (heavy cream) is well-chilled. For best results, also chill the large bowl and the whisk attachment of your stand mixer (or beaters for a hand mixer) for 15-20 minutes in the refrigerator.
- Place the chilled malai into the cold bowl.
2
Begin Churning
- Start churning the malai on a low speed for 2 minutes to prevent splashing. Gradually increase the speed to medium-high.
- Continue churning for 5-7 minutes. The cream will first thicken into a whipped cream consistency with soft peaks, then progress to stiff peaks.
3
Watch for Separation
- Keep churning for another 5-8 minutes. The mixture will start to look grainy and curdled. This is the sign that the butterfat is separating from the liquid.
- Suddenly, you will see a clear separation: yellowish, lumpy solids (butter) and a thin, milky liquid (buttermilk).
4
Consolidate the Butter
- Once separated, reduce the mixer speed to low and pour in 1 cup of ice-cold water. This helps the butter firm up and separate completely.
- Mix on low for another 30-60 seconds. The butter will clump together into one large mass.
5
Wash the Butter
- Turn off the mixer. Pour the liquid buttermilk into a separate container to save for other uses. Use a spatula to press the butter against the side of the bowl to squeeze out more buttermilk.
- Gather the butter into a ball. Add the remaining 2 cups of ice-cold water and the ice cubes to the bowl.
- Using your clean hands or a spatula, gently knead and press the butter ball under the ice water. The water will become cloudy. Discard the water and repeat this washing process 2-3 times until the water runs clear. This step is crucial for removing all buttermilk, which extends the butter's shelf life.
6
Shape and Store
- Once washed, press the butter firmly to squeeze out any remaining water.
- Shape the butter into a block, log, or small balls as desired.
- Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months.

Surnali Dosa with White Butter

Nutrition per Serving

Recipes in this Meal

1. Surnali Dosa

Ingredients

2. White Butter

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About Surnali Dosa with White Butter

Instructions

Ingredients

Instructions