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A soft, spongy, and fluffy dosa from Konkani cuisine with a unique sweet and tangy flavor. Made with fermented rice, poha, coconut, and jaggery, it's a delightful breakfast treat. Note: This recipe requires 4 hours of soaking and 8-10 hours of fermentation time.
For 4 servings
Soak Rice and Poha
Grind the Batter
Ferment the Batter
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A soft, spongy, and fluffy dosa from Konkani cuisine with a unique sweet and tangy flavor. Made with fermented rice, poha, coconut, and jaggery, it's a delightful breakfast treat. Note: This recipe requires 4 hours of soaking and 8-10 hours of fermentation time.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 385.33 calories per serving with 6.12g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Cook the Surnali Dosa
Serve Hot
Omit the jaggery and add finely chopped green chilies, ginger, and cilantro to the batter for a savory twist. Serve with coconut chutney.
You can replace jaggery with an equal amount of date paste or coconut sugar for a different flavor profile.
Add 1/4 cup of ripe banana puree or jackfruit puree to the batter during grinding for a fruity flavor, a common variation in some households.
The fermentation process involved in making the batter increases the bioavailability of nutrients and introduces probiotics, which are beneficial for a healthy gut microbiome.
Made from rice and jaggery, this dosa is a good source of complex and simple carbohydrates, providing a quick and sustained energy boost, making it an ideal breakfast food.
Jaggery is a natural, unrefined sugar that retains more minerals than white sugar. It is a decent source of iron, which is essential for preventing anemia and maintaining healthy blood cells.
A single Surnali Dosa contains approximately 130-150 calories, depending on its size and the amount of ghee used. A serving of two dosas would be around 260-300 calories.
Surnali Dosa can be a part of a healthy diet. It is a fermented food, which is excellent for gut health. However, it contains rice and jaggery, so it is a source of carbohydrates and sugar. It should be consumed in moderation, especially by those monitoring their blood sugar levels.
The most common reason for failed fermentation is cold temperature. The batter needs a warm environment (around 25-30°C or 77-86°F) to ferment properly. Other reasons could be inactive yeast in the buttermilk/curd or adding salt before fermentation (though in this recipe it's added before, a very warm spot is key).
Yes, you can make a savory version called 'Godu Dosa' by omitting the jaggery. You can add salt to taste and even some finely chopped green chilies or cilantro for flavor.
Yes, you can use any short-grain rice like Sona Masuri or Ponni rice. Avoid using long-grain basmati rice as it will alter the texture of the dosa.
This could be due to an improperly seasoned tawa or the heat being too high. Ensure your tawa is well-seasoned (especially if it's cast iron) and always cook the dosas on low to medium-low heat.