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A soft, spongy, and porous pancake-like dosa from the Konkan coast. This unique Goan delicacy has a delightful sweet and savory flavor from jaggery and fermented rice batter, perfect for a special breakfast. Note: This recipe requires 4-6 hours of soaking and 8-12 hours of fermentation time.
Soak the Grains and Lentils
Grind the Batter
Ferment the Batter
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A soft, spongy, and porous pancake-like dosa from the Konkan coast. This unique Goan delicacy has a delightful sweet and savory flavor from jaggery and fermented rice batter, perfect for a special breakfast. Note: This recipe requires 4-6 hours of soaking and 8-12 hours of fermentation time.
This goan recipe takes 55 minutes to prepare and yields 4 servings. At 401.38 calories per serving with 5.64g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Cook the Surnali Polos
Serve Hot
Omit the jaggery completely. Add 1-2 finely chopped green chilies, 1/2 inch of grated ginger, and 2 tablespoons of chopped cilantro to the batter after fermentation for a savory twist.
Add 2 tablespoons of ripe banana puree or jackfruit pulp to the batter while grinding for a unique fruity flavor.
Replace half of the dosa rice with foxtail millet or kodo millet for a healthier, fiber-rich alternative. You may need to adjust the soaking time and water quantity.
The fermentation process involved in making the batter introduces beneficial probiotics, which help maintain a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
Made primarily from rice, Surnali Polo is rich in complex carbohydrates that provide a steady and sustained release of energy, making it an excellent breakfast to start your day.
This recipe uses jaggery, an unrefined sugar that retains more minerals like iron and magnesium compared to refined white sugar. It provides sweetness along with some nutritional benefits.
The addition of turmeric powder provides curcumin, a powerful compound known for its anti-inflammatory and antioxidant effects, which helps combat oxidative stress in the body.
The most common reasons are improper fermentation or incorrect batter consistency. Ensure your batter is fermented for at least 8-12 hours in a warm place until it's visibly risen and bubbly. Also, the batter should be thick and pourable, not watery.
Surnali Polo is moderately healthy. It's a good source of carbohydrates for energy and contains probiotics from fermentation, which are great for gut health. However, it contains jaggery, so it should be consumed in moderation, especially by those monitoring their sugar intake.
One serving, which consists of two Surnali Polos, contains approximately 320-360 calories, depending on the amount of ghee used for cooking. This makes it a substantial and filling breakfast option.
Yes, a powerful high-speed blender works well for this recipe. You may need to grind in batches and add water carefully to avoid overheating the motor and to achieve a very smooth paste.
Leftover batter can be stored in an airtight container in the refrigerator for up to 2 days. Cooked Surnali Polos are best eaten fresh but can be stored in a covered container for a day and reheated by steaming them briefly.
While traditionally not used, you can add a pinch (about 1/8 tsp) of instant yeast to the batter to speed up fermentation, especially in colder weather. However, the natural fermentation process yields a more authentic flavor.