Is Surnoli Dosa healthy?

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.

Why is my Surnoli Dosa not soft and spongy?

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.

Can I make this dosa without fermentation?

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.

Can I use a different sweetener instead of jaggery?

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.

How to store leftover Surnoli Dosa?

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.

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Surnoli Dosa

POPULARITY

0.0/5

TASTE SCORE

8/10

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.

PREP

20m

COOK

20m

SERVES

2 PIECES

526 cal

SERVINGS

INSTRUCTIONS

6 steps. 20 minutes total.

6 STEPS

1
Step 1
- a.Soak Rice and Poha (4-5 hours)
- b.Wash the dosa rice and thick poha separately under running water until the water runs clear.
- c.Combine them in a medium-sized bowl.
- d.Add enough water to cover them by at least 2 inches.
- e.Let them soak for a minimum of 4 hours, or up to 5 hours.
2
Step 2
- a.Grind the Batter (10-15 minutes)
- b.Drain the soaked rice and poha completely.
- c.Transfer the drained mixture to a high-speed blender or wet grinder.
- d.Add the fresh grated coconut, grated jaggery, slightly sour curd, and turmeric powder.
- e.Grind everything into a very smooth, fine batter. Add water, a few tablespoons at a time, only as needed to facilitate grinding. The batter should be thick, similar to idli batter.
3
Step 3
- a.Ferment the Batter (8-12 hours)
- b.Pour the ground batter into a large container, ensuring it's filled no more than halfway to allow space for it to rise.
- c.Cover the container with a lid (do not seal it tightly) and place it in a warm, draft-free spot.
- d.Allow the batter to ferment for 8 to 12 hours, or overnight. In colder climates, you can place it inside a turned-off oven with the light on.
- e.The batter is perfectly fermented when it has risen, is light and airy, and has a pleasant, slightly sour aroma.
4
Step 4
- a.Final Batter Preparation (2 minutes)
- b.Once fermented, add the salt and cardamom powder to the batter.
- c.Gently mix with a spatula using a cut-and-fold motion. Do not stir vigorously, as this will deflate the air bubbles crucial for a spongy texture.
5
Step 5
- a.Cook the Surnoli Dosas (15-20 minutes)
- b.Heat a cast-iron or non-stick tawa (griddle) on low to medium-low heat.
- c.Once hot, grease the tawa lightly with ghee.
- d.Pour a ladleful of batter onto the center of the tawa. Do not spread it. Let it form a thick pancake, about 5-6 inches in diameter.
- e.You will immediately see bubbles forming on the surface, creating a net-like texture (jali).
- f.Cover with a lid and cook on low heat for 2-3 minutes, or until the top surface is steamed and no longer liquid.
- g.Surnoli is traditionally cooked only on one side. The top should be soft and spongy, and the bottom golden brown.
- h.Gently remove the dosa with a spatula. Repeat with the remaining batter, greasing the tawa lightly for each dosa.
6
Step 6
- a.Serve Immediately
- b.Serve the hot, soft Surnoli Dosas immediately.
- c.They are best enjoyed with a dollop of fresh homemade white butter (loni) or a drizzle of ghee on top.

PRO TIPS

What to keep in mind.

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

1
The key to perfect Surnoli is fermentation. Ensure the batter is kept in a consistently warm place.
2
Batter consistency is crucial. It should be thick but pourable. If it's too thin, the dosa won't be spongy; if too thick, it will be dense.
3
Cook on low heat to ensure the inside cooks through without burning the bottom, especially since it contains jaggery which can caramelize quickly.
4
Do not over-mix the batter after fermentation. Be gentle to preserve the air pockets that make the dosa light and fluffy.
5
For a richer flavor, use dark, good-quality organic jaggery.
6
Leftover batter can be refrigerated for up to 2 days. Bring it to room temperature before making dosas.

RECIPE VARIATIONS

Adapt it for your goals.

Savory Version (Tikshe Surnoli)

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.

Vegan Version

Replace the dairy curd with a plant-based yogurt (like coconut or cashew yogurt) and use coconut oil instead of ghee for cooking.

Fruit Infused

Fruit-Infused

Add 1/4 cup of mashed ripe banana or ripe jackfruit pulp to the batter during grinding for a different flavor profile.

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 aid in digestion and promote a healthy gut microbiome.

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Provides Sustained Energy

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.

nutrition

Rich in Minerals

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.

QUESTIONS?

Frequently asked questions

One serving of two Surnoli Dosas contains approximately 450-480 calories. The exact count depends on the amount of jaggery and ghee used.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Surnoli Dosa

For 4 servings

6 steps. 20 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6