A deliciously soft and spongy sweet dosa from Konkani cuisine. Made with rice, coconut, and jaggery, this unique pancake requires overnight fermentation to develop its signature tangy flavor and porous, net-like texture, making it a perfect weekend breakfast.
Prep20 min
Cook20 min
Soak240 min
Ferment480 min
Servings4
Serving size: 1 serving
529cal
6gprotein
87gcarbs
Ingredients
1 cup Dosa Rice (You can also use any short-grain parboiled rice.)
0.5 cup Thick Poha (Also known as flattened rice.)
1 cup Fresh Grated Coconut (Fresh is preferred for best flavor, but frozen can be used.)
0.75 cup Jaggery (Grated or powdered for easy mixing.)
0.5 cup Curd (Slightly sour curd helps in fermentation.)
0.25 tsp Turmeric Powder (Adds a beautiful golden color.)
A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
About Surnoli Dosa, Coconut Chutney and Vegetable Sambar
Soft, sweet Surnoli Dosa with tangy sambar & chutney – a fiber-rich, gut-friendly breakfast treat!
This konkani dish is perfect for lunch. With 1021.6700000000001 calories and 23.18g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
3 tbsp Ghee (For cooking the dosas.)
0.5 cup Water (As needed for grinding, adjust for consistency.)
Instructions
1
Soak Rice and Poha (4-5 hours)
Wash the dosa rice and thick poha separately under running water until the water runs clear.
Combine them in a medium-sized bowl.
Add enough water to cover them by at least 2 inches.
Let them soak for a minimum of 4 hours, or up to 5 hours.
2
Grind the Batter (10-15 minutes)
Drain the soaked rice and poha completely.
Transfer the drained mixture to a high-speed blender or wet grinder.
Add the fresh grated coconut, grated jaggery, slightly sour curd, and turmeric powder.
Grind everything into a very smooth, fine batter. Add water, a few tablespoons at a time, only as needed to facilitate grinding. The batter should be thick, similar to idli batter.
3
Ferment the Batter (8-12 hours)
Pour the ground batter into a large container, ensuring it's filled no more than halfway to allow space for it to rise.
Cover the container with a lid (do not seal it tightly) and place it in a warm, draft-free spot.
Allow the batter to ferment for 8 to 12 hours, or overnight. In colder climates, you can place it inside a turned-off oven with the light on.
The batter is perfectly fermented when it has risen, is light and airy, and has a pleasant, slightly sour aroma.
4
Final Batter Preparation (2 minutes)
Once fermented, add the salt and cardamom powder to the batter.
Gently mix with a spatula using a cut-and-fold motion. Do not stir vigorously, as this will deflate the air bubbles crucial for a spongy texture.
5
Cook the Surnoli Dosas (15-20 minutes)
Heat a cast-iron or non-stick tawa (griddle) on low to medium-low heat.
Once hot, grease the tawa lightly with ghee.
Pour a ladleful of batter onto the center of the tawa. Do not spread it. Let it form a thick pancake, about 5-6 inches in diameter.
You will immediately see bubbles forming on the surface, creating a net-like texture (jali).
Cover with a lid and cook on low heat for 2-3 minutes, or until the top surface is steamed and no longer liquid.
Surnoli is traditionally cooked only on one side. The top should be soft and spongy, and the bottom golden brown.
Gently remove the dosa with a spatula. Repeat with the remaining batter, greasing the tawa lightly for each dosa.
6
Serve Immediately
Serve the hot, soft Surnoli Dosas immediately.
They are best enjoyed with a dollop of fresh homemade white butter (loni) or a drizzle of ghee on top.
162cal
3gprotein
18gcarbs
10gfat
Ingredients
1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
2 pcs Green Chili (Adjust to your spice preference.)
0.5 inch Ginger (Peeled and roughly chopped.)
1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
0.5 tsp Salt (Adjust to taste.)
0.5 cup Water (Use as needed for grinding to desired consistency.)
2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
2 pcs Dry Red Chili (Broken into halves.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 pinch Asafoetida (Also known as hing. Optional but recommended.)
Instructions
1
Grind the Chutney Base (5 minutes)
In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
Add 1/4 cup of water to begin.
Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2
Prepare the Tempering (Tadka) (5 minutes)
Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
Pour the hot, sizzling tempering directly over the ground chutney in the bowl.
Gently mix the tempering into the chutney. Do not overmix.
Let the chutney rest for at least 5 minutes to allow the flavors to meld together.
Serve fresh with hot idlis, dosas, vadas, or uttapam.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
