Surnoli is a south Indian rice pancake cooked in the Konkani style that can be either sweet or savoury
A particular kind of sweet dosa called surnali is made by blending rice with poha, grated coconut, buttermilk, and jaggery. It is an actual breakfast meal from the South and Konkan belts of India. The majority of people often favour the sweet surnali or surnoli that is served with ghee or handmade butter. However, some individuals dislike eating sweet dishes at morning. These pancakes are tender, rounded, and puffy. However, surnoli batter is devoid of both eggs and flour, and it is only allowed to cook through on one side without being turned. The unusual pancake gets airy and has a light tang after being fermented with yoghurt overnight and made from puréed raw and cooked rice as well as coconut.
You can eat it straight or with a little ghee or honey. Open a jar of your favourite Indian pickles if you want to test them savoury. Eno, an antacid consisting of sodium bicarbonate and citric acid that is frequently used to fizz batters in Indian kitchens, can be added just before you're ready to start cooking if you want to bypass the extended fermentation.
2 cups raw white rice (short- or long-grain, jasmine or Basmati)
1 cup poha or leftover cooked rice
1 cup (4 ounces) fresh coconut or ½ cup (1 ounce) dried, unsweetened coconut
1cup full-fat yogurt
3 tbsp jaggery, grated if hard
¼ tsp turmeric powder
½ tsp kosher salt
Ghee, as needed for cooking the pancakes
Butter or ghee, to serve
Honey, to serve
Rinse the rice several times in warm water until the water is nearly clear before soaking it for an hour. Rice should be drained. With the exception of the salt, ghee, butter, and honey, combine all the ingredients in a blender with 1 cup of water and puree on high. If more water is required, use it sparingly to help the mixture come together and form a thick, homogeneous batter. Batter should be scraped into a bowl, covered loosely with plastic wrap, and let ferment for about 8 hours or overnight at room temperature.
Stir the batter just enough to incorporate the salt. If necessary, add a little water. Though slightly airy from the fermentation, it ought to be thicker than pancake batter. Over medium heat, preheat a nonstick pan. When it is hot, add 2 ounces of surnoli batter followed by a half teaspoon of ghee. To help the batter somewhat spread and form a tiny, thick circle, tilt the pan around right away. Without turning the surnoli, cover the pan with a lid and let it simmer slowly. Transfer to a plate and top with some butter or ghee and honey. Cook for 3 to 4 minutes, or until the bottom is golden brown and the top is covered in holes and cooked through. Continue with the remaining batter.
Add sour buttermilk, poha, and methi for the fluffiest surnali. For at least 8 to 10 hours, the dosa batter must be fermented. Before making the surnali, please remember to add baking soda.
Fermentation: Heat up some water in a sizable container to a boil. Keep this vessel in a warm location and cover with a lid or a flat plate. Next, set the bowl—which contains the dosa batter—atop the hot-water container. Ferment for at least 8 to 10 hours.
Oven Method- Pre-heat the oven for 20 minutes at the coolest temperature (50 or 100 degrees), then turn it off. In order to create a warm environment for the dosa batter to ferment, cover the bowl (containing the dosa batter) with a lid and place it in the oven. Ferment for at least 8 to 10 hours.