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)

CraftMyMeals

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

Similar Meals You Might Like

Meen Alleppey Curry with Boiled Rice

Kori Ajadina with Goan Sanna

Prawn Hinga Udda with Boiled Rice

Chicken Kundapuri with Boiled Rice

Silver Fish Rava Fry, Boiled Rice and Tomato Rasam

Mutton Kurma with Goan Sanna

About Surnali Dosa with White Butter

Instructions

Ingredients

Instructions