Surnoli
Soft, spongy and lacy pancakes with a delicate sweetness, hailing from the coastal Konkan region. Made from a fermented batter of rice, coconut and poha, these golden beauties have a unique honeycomb texture on one side and a pillowy soft bite. Enjoy them fresh off the tawa with a dollop of butter or coconut chutney.
For 4 servings
- prep
Soak the rice and poha.
1.Wash the rice thoroughly and soak in enough water for 2 hours.2.In a separate bowl, soak the thick poha in just enough water to cover for 15 minutes. Drain and set aside. - mix
Grind the batter.
1.Drain the soaked rice. Transfer to a wet grinder or heavy-duty blender.2.Add the soaked poha, grated coconut, and a splash of water (about ¼ cup).3.Grind to a smooth, slightly coarse paste. The batter should be thick but flowing, not too runny.4.Add the jaggery, sour yogurt, and salt. Grind for another minute to mix well.TIPDon't add too much water during grinding. A thick batter ensures the spongy, porous texture. - rest
Ferment the batter overnight.
Pour the batter into a large bowl, covering only halfway. Leave it in a warm place to ferment for 8-10 hours or overnight. The batter will rise and become frothy.
TIPIn colder climates, place the bowl in an oven with the light on to aid fermentation. - mix
Stir and adjust the batter.
1.Gently stir the fermented batter to knock out some air. Do not over-mix; a gentle stir retains the fermentation bubbles.2.If the batter feels too thick, add 1-2 tablespoons of water to get a thick pancake-like consistency. - fry · ~3 min
Cook the surnoli on low heat.
1.Heat a well-seasoned cast-iron tawa on medium-low heat. The pan must be hot but not smoking.2.Lightly grease the tawa with a few drops of ghee and wipe off the excess with a cloth.3.Pour a ladleful of batter in the center. Using the back of the ladle, gently spread into a 5-inch circle. Keep it slightly thick; do not spread thin like a dosa.4.Drizzle a few drops of ghee around the edges and on top. Cover with a lid.5.Cook on low heat for 2-3 minutes until the base turns golden brown and the top is fully cooked with beautiful pores.TIPLow heat is non-negotiable. High heat will burn the jaggery and prevent the signature honeycomb pores from forming. - serve
Serve immediately.
Remove the surnoli from the tawa. It needs no flipping. Serve hot with a pat of butter, fresh cream, or a scoop of coconut chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a cast-iron tawa for even heat distribution and better browning.
- 2Don't skip the yogurt — its acidity helps kickstart fermentation and adds tang.
- 3Ferment in a warm place (80-85°F) for the best rise and honeycomb texture.
- 4Wipe excess ghee from the tawa after greasing; too much oil prevents pores from forming.
- 5Cover the pan while cooking to steam the top and create a soft, spongy texture.
- 6If the batter hasn't risen after 8 hours, place the bowl in a warm oven to continue fermenting.
Adapt it for your goals.
Vegan
Replace yogurt with ¼ cup of fresh coconut water or a tablespoon of lemon juice mixed with water to maintain acidity. Use a neutral oil instead of ghee for cooking.
gluten freeGluten-free
Naturally gluten-free as written; just ensure your poha (flattened rice) is labeled gluten-free to avoid cross-contamination.
savorySavory
Omit jaggery and add a pinch of cumin powder, chopped green chilies, and curry leaves to the batter for a savory breakfast pancake. Serve with tomato chutney.
Why this is on our healthy list.
Fermented for Gut Health
The natural fermentation process creates beneficial probiotics that support digestion and nutrient absorption.
Rich in Healthy Fats
Fresh coconut and ghee provide medium-chain triglycerides (MCTs) and butyrate, which may support metabolism and gut health.
Gluten-Free and Grain-Based
Made from rice and poha (flattened rice), this dish is naturally gluten-free and provides easily digestible carbohydrates for sustained energy.
Frequently asked questions
Yes, use a high-speed blender but blend in short bursts and scrape down sides to avoid overheating the batter. The texture may be slightly less porous.
