Surnali Polo
Soft, spongy, lacy pancakes with a slightly tangy-sweet flavor from coconut and poha. This Konkani and Goan breakfast classic has a distinctive honeycomb texture and airy lightness that makes it melt in the mouth. Best enjoyed fresh off the tawa with a dollop of butter or chutney.
For 4 servings
- prep · ~180 min
Soak the rice and fenugreek seeds.
Wash the rice 2-3 times until water runs clear. Soak rice and fenugreek seeds together in enough water for about 3 hours. Drain well before grinding.
TIPSoaking fenugreek seeds with the rice helps create that signature spongy texture. - prep · ~5 min
Prepare the poha.
Rinse the thin poha in a colander just once or twice — don't over-soak. Drain completely and let it sit. It should soften but remain fluffy, not mushy.
TIPUse the thinnest variety of poha you can find — thick poha won't yield the same lacy texture. - mix · ~10 min
Grind the batter to a smooth paste.
1.Add drained rice and fenugreek to the mixer grinder with grated coconut and a splash of water.2.Grind to a smooth, slightly coarse paste — not as fine as dosa batter but not grainy either.3.Add the softened poha and continue grinding, adding water little by little.4.Pour batter into a large mixing bowl. Aim for a thick but pourable consistency.TIPThe batter should be thicker than regular dosa batter — think pancake batter consistency. Too thin and the honeycomb spots won't form. - mix · ~600 min
Add jaggery, salt, and ferment the batter.
Dissolve the jaggery in the batter by mixing well with your hand for 2-3 minutes. Add salt and mix again. Cover the bowl with a lid and let it ferment in a warm place for 8-10 hours or overnight. The batter will rise and turn bubbly.
TIPFermentation time varies with climate — in colder weather, place the bowl inside an oven with just the light on. - prep · ~2 min
Check the batter and adjust.
After fermentation, the batter should have a pleasant tangy aroma and be full of tiny bubbles. Gently stir it — do not deflate all the air. If it feels too thick after fermentation, add a tablespoon of water and mix gently.
- fry · ~4 min
Cook the Surnali Polo on a hot tawa.
1.Heat a nonstick or cast iron tawa over medium-low heat. The tawa should be hot but not smoking.2.Grease very lightly with a few drops of ghee and wipe with a paper towel.3.Pour a ladleful of batter in the center — do not spread it like dosa. Let it settle naturally into a thick, small pancake.4.Drizzle half a teaspoon of ghee around the edges and a few drops on top.5.Cover with a lid and cook on low heat until the top sets and countless tiny holes appear (about 2-3 minutes).6.Flip carefully and cook the other side for 1 minute until golden spots form.TIPLow heat is the secret. High heat will brown the bottom before the top sets and those signature pores won't form. - serve
Serve hot off the tawa.
Stack the cooked surnalis and serve immediately. They're best enjoyed fresh and hot.
TIPDon't stack them for too long or they'll lose their slight crisp edges. Serve as they come off the tawa.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the thinnest variety of poha available; thick poha won't give the lacy honeycomb texture.
- 2The batter should be thicker than dosa batter; a runny batter prevents the signature pores from forming.
- 3Ferment in a warm spot (25-30°C) for 8-10 hours; in cooler weather, use the oven with the light on.
- 4Cook on low heat only — high heat browns the bottom before the top sets and the holes appear.
- 5Do not spread the batter on the tawa; pour it in the center and let it naturally form a thick pancake.
- 6Serve immediately off the tawa; stacking for long makes the crisp edges go soft.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil for cooking. The pancakes will still be lacy and golden, with a subtle coconut aroma that complements the batter.
SavorySavory
Omit jaggery entirely and add 1-2 finely chopped green chilies, a pinch of turmeric, and curry leaves to the fermented batter for a spiced, savory version perfect with coconut chutney.
Gluten FreeGluten-Free
This recipe is naturally gluten-free as written (rice and poha); verify your poha brand is certified gluten-free to avoid cross-contamination.
Why this is on our healthy list.
Naturally Gluten-Free
Made from rice and poha, this dish is suitable for those avoiding gluten, offering a wholesome breakfast option.
Good Source of Energy
Rice and jaggery provide carbohydrates that release energy steadily, while the coconut adds healthy medium-chain fats for satiety.
Fermented for Digestion
The overnight fermentation process creates natural probiotics and breaks down starches, making the dish easier to digest than unfermented rice preparations.
Contains Fenugreek Benefits
Fenugreek seeds are traditionally valued for their digestive and anti-inflammatory properties, and they also contribute to the spongy texture.
Frequently asked questions
Most likely the batter was too thin, the tawa was too hot, or the fermentation was insufficient. Ensure a thick batter, low heat, and 8-10 hours of fermentation in a warm place.
