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A deliciously soft and spongy sweet dosa from Konkani cuisine. Made with rice, coconut, and jaggery, this unique pancake requires overnight fermentation to develop its signature tangy flavor and porous, net-like texture, making it a perfect weekend breakfast.
For 4 servings
Soak Rice and Poha (4-5 hours)
Grind the Batter (10-15 minutes)
Ferment the Batter (8-12 hours)
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A deliciously soft and spongy sweet dosa from Konkani cuisine. Made with rice, coconut, and jaggery, this unique pancake requires overnight fermentation to develop its signature tangy flavor and porous, net-like texture, making it a perfect weekend breakfast.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 528.96 calories per serving with 6.04g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Final Batter Preparation (2 minutes)
Cook the Surnoli Dosas (15-20 minutes)
Serve Immediately
Omit the jaggery and cardamom. Instead, add finely chopped green chilies, grated ginger, and cilantro to the batter before fermentation for a spicy and savory pancake.
Replace the dairy curd with a plant-based yogurt (like coconut or cashew yogurt) and use coconut oil instead of ghee for cooking.
Add 1/4 cup of mashed ripe banana or ripe jackfruit pulp to the batter during grinding for a different flavor profile.
The fermentation process involved in making the batter encourages the growth of beneficial probiotics, which aid in digestion and promote a healthy gut microbiome.
Made from rice and jaggery, this dosa is a rich source of complex and simple carbohydrates, providing a quick and sustained energy boost to start your day.
Jaggery is an unrefined sugar that retains minerals like iron, magnesium, and potassium. Coconut adds healthy fats and minerals like manganese, contributing to the overall nutritional value.
One serving of two Surnoli Dosas contains approximately 450-480 calories. The exact count depends on the amount of jaggery and ghee used.
Surnoli Dosa can be a part of a balanced diet. The fermentation process makes it good for gut health by introducing probiotics. However, it is high in carbohydrates and sugar from rice and jaggery, so it should be consumed in moderation, especially by those monitoring their sugar intake.
The most common reasons are improper fermentation (either too little or too much), over-mixing the batter after it has fermented, or cooking on excessively high heat. Ensure your batter is well-risen and airy, and cook on a consistent low flame.
For an instant version, you can add a pinch of baking soda or 1/2 teaspoon of Eno fruit salt to the batter just before cooking. However, this will not replicate the authentic tangy flavor and unique texture that comes from natural fermentation.
Yes, you can use coconut sugar or date syrup as alternatives. However, traditional Surnoli gets its characteristic color and caramel-like flavor from jaggery, so the taste will be different.
Store cooked Surnoli Dosas in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave before serving. The batter can also be refrigerated for 2-3 days.