Surnoli can be a part of a balanced diet. The fermentation process makes it gut-friendly by introducing probiotics. However, it is high in carbohydrates and contains jaggery, a form of sugar. It should be consumed in moderation, especially by those monitoring their sugar intake.

How many calories are in one serving of Surnoli?

One serving of Surnoli, which is typically two pieces, contains approximately 550-600 calories. The exact count depends on the amount of jaggery and ghee used.

Can I make Surnoli without fermentation?

While you can make a quick version using eno fruit salt or extra baking soda, the authentic taste, tangy flavor, and spongy, porous texture of Surnoli come from the natural fermentation process. It is highly recommended not to skip it.

What should I serve with Surnoli?

Surnoli is delicious on its own, but it is traditionally served with a generous dollop of fresh homemade white butter (loni) or a drizzle of ghee, which complements its sweet and tangy flavor perfectly.

How do I store leftover Surnoli batter?

You can store leftover batter in an airtight container in the refrigerator for up to 2 days. The batter will continue to sour, so the taste might become tangier. Bring it to room temperature for about 30 minutes before making the dosas.

Home / Recipes / south_indian / Surnoli

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Surnoli

POPULARITY

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TASTE SCORE

8/10

Discover a delightful Konkani classic with this soft, spongy, and porous dosa. The unique combination of fermented rice batter, jaggery, and coconut creates a wonderfully sweet and tangy flavor, perfect for a special breakfast.

PREP

20m

COOK

25m

SERVES

2 SURNOLI

538 cal

SERVINGS

INSTRUCTIONS

6 steps. 25 minutes total.

6 STEPS

1
Step 1
- a.Soak Rice and Poha (Active time: 5 mins, Passive time: 4-6 hours)
- b.Rinse the dosa rice and thick poha separately under running water until the water runs clear.
- c.Combine them in a large bowl. Add enough water to cover them by at least 2 inches.
- d.Let the mixture soak for a minimum of 4 hours and up to 6 hours.
2
Step 2
- a.Grind the Batter (Active time: 10 mins)
- b.Drain all the water from the soaked rice and poha mixture.
- c.Transfer the mixture to a high-speed blender or wet grinder.
- d.Add the grated fresh coconut, jaggery powder, and sour buttermilk.
- e.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
Step 3
- a.Ferment the Batter (Active time: 5 mins, Passive time: 8-12 hours)
- b.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.
- c.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.
- d.After fermentation, the batter will have risen, become bubbly, and have a pleasant sour aroma.
4
Step 4
- a.Prepare the Final Batter (Active time: 2 mins)
- b.Once fermented, gently stir the batter a few times. Avoid over-mixing, as this can deflate the air pockets.
- c.Add the turmeric powder, salt, and optional baking soda.
- d.Mix gently until just combined. The batter is now ready for making Surnoli.
5
Step 5
- a.Cook the Surnoli (Active time: 25 mins)
- b.Heat a cast-iron or non-stick tawa (griddle) over low-medium heat. Grease it lightly with ghee.
- c.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.
- d.You will immediately see small pores or holes forming on the surface as it cooks.
- e.Drizzle about 1/2 teaspoon of ghee around the edges and on top of the Surnoli.
- f.Cover with a lid and cook for 2-3 minutes on low-medium heat. The steam helps cook the top surface.
- g.Surnoli is cooked only on one side. Do not flip it. It is ready when the top is set and no longer liquid.
- h.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
Step 6
- a.Serve Warm
- b.Serve the soft and spongy Surnoli immediately, topped with a dollop of fresh white butter (loni) or an extra drizzle of ghee.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the best tangy flavor and fermentation, use buttermilk that has been left at room temperature for a few hours to sour.
2
The batter consistency is key. It should be thick enough to hold its shape but pourable. If it's too thin, the Surnoli will be flat; if too thick, it will be dense.
3
Cook on low to medium heat to ensure the inside cooks through before the bottom burns, especially due to the jaggery content.
4
Do not skip the fermentation process. It is essential for the characteristic porous texture and tangy taste.
5
A heavy cast-iron tawa provides the best even heat distribution for a perfectly cooked Surnoli.
6
If your batter doesn't ferment well due to a cold climate, place it in a preheated (and turned off) oven with the light on.

RECIPE VARIATIONS

Adapt it for your goals.

Sweetener

You can use grated palm jaggery (karupatti) for a different flavor profile or substitute with an equal amount of brown sugar if jaggery is unavailable.

Flavoring

Add a pinch of cardamom powder (about 1/4 tsp) to the batter along with the turmeric for a fragrant twist.

Savory Version

For a savory Surnoli (known as 'Godu Dosa'), omit the jaggery and add finely chopped green chilies, ginger, and cilantro to the batter before cooking.

HEALTH BENEFITS

Why this is on our healthy list.

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Promotes Gut Health

The fermentation process involved in making the batter encourages the growth of beneficial probiotics, which are excellent for digestive health and a balanced gut microbiome.

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Provides Energy

Made from rice and jaggery, Surnoli is a rich source of carbohydrates, providing a quick and sustained release of energy, making it an ideal breakfast option.

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Source of Iron

Jaggery is a natural, unrefined sugar that retains more minerals than white sugar, including iron, which is essential for preventing anemia and maintaining healthy blood cells.

QUESTIONS?

Frequently asked questions

Surnoli is a traditional sweet and spongy dosa from the Konkani cuisine of coastal Karnataka and Goa. It's made from a fermented batter of rice, poha, coconut, and jaggery, and is known for its soft, porous texture and unique sweet-sour taste.

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Surnoli

For 4 servings

6 steps. 25 minutes total.

Step 1

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