Surnoli

Instructions

1. 1

   Soak Rice and Poha (Active time: 5 mins, Passive time: 4-6 hours)

   • Rinse the dosa rice and thick poha separately under running water until the water runs clear.
   • Combine them in a large bowl. Add enough water to cover them by at least 2 inches.
   • Let the mixture soak for a minimum of 4 hours and up to 6 hours.
2. 2

   Grind the Batter (Active time: 10 mins)

   • Drain all the water from the soaked rice and poha mixture.
   • Transfer the mixture to a high-speed blender or wet grinder.
   • Add the grated fresh coconut, jaggery powder, and sour buttermilk.
   • Grind to a very smooth, fine batter. Add water, a little at a time, only if needed to facilitate grinding. The final batter should be thick and pourable, similar to idli batter.
3. 3

   Ferment the Batter (Active time: 5 mins, Passive time: 8-12 hours)

   • Pour the ground batter into a large, non-reactive container. Ensure the container is only filled halfway to allow space for the batter to rise.
   • Cover with a lid (do not seal it tightly) and place in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight.
   • After fermentation, the batter will have risen, become bubbly, and have a pleasant sour aroma.
4. 4

   Prepare the Final Batter (Active time: 2 mins)

   • Once fermented, gently stir the batter a few times. Avoid over-mixing, as this can deflate the air pockets.
   • Add the turmeric powder, salt, and optional baking soda.
   • Mix gently until just combined. The batter is now ready for making Surnoli.
5. 5

   Cook the Surnoli (Active time: 25 mins)

   • Heat a cast-iron or non-stick tawa (griddle) over low-medium heat. Grease it lightly with ghee.
   • Once the tawa is moderately hot, pour one ladleful of batter onto the center. Do not spread it. Let it form a thick, pancake-like circle, about 4-5 inches in diameter.
   • You will immediately see small pores or holes forming on the surface as it cooks.
   • Drizzle about 1/2 teaspoon of ghee around the edges and on top of the Surnoli.
   • Cover with a lid and cook for 2-3 minutes on low-medium heat. The steam helps cook the top surface.
   • Surnoli is cooked only on one side. Do not flip it. It is ready when the top is set and no longer liquid.
   • Gently slide the Surnoli from the tawa onto a serving plate. Repeat the process with the remaining batter, greasing the tawa lightly each time.
6. 6

   Serve Warm

   • Serve the soft and spongy Surnoli immediately, topped with a dollop of fresh white butter (loni) or an extra drizzle of ghee.