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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.
Soak Rice and Poha (Active time: 5 mins, Passive time: 4-6 hours)
Grind the Batter (Active time: 10 mins)
Ferment the Batter (Active time: 5 mins, Passive time: 8-12 hours)
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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.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 538.86 calories per serving with 8.36g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Prepare the Final Batter (Active time: 2 mins)
Cook the Surnoli (Active time: 25 mins)
Serve Warm
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.
Add a pinch of cardamom powder (about 1/4 tsp) to the batter along with the turmeric for a fragrant twist.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.