This is one of the softest dosa.Traditionally a piece of fresh turmeric is added while grinding for the flavour and colour but we may add powder also.More the coconut is added softer the surnali’s turn out.The recipe is common among all Konkana’s with slight variations.
Rice – 2 cups
Beaten rice – fistful
Grated coconut -2 cups approx
Buttermilk(medium sour) or curds – 1 cup
Salt – to taste
Jaggery – 1 1/2 cups approx or more
Cooking soda -1/4 tsp
Fenugreek seeds – 1/4 tsp
Turmeric piece or turmeric powder -2 pinches
- Soak rice with methi seeds for 3-4 hours.
- Soak Poha for 5 minutes.
- Grind all the ingredients together with buttermilk to a fine batter.
- Add more buttermilk or water to adjust the consistency of the batter.
- But see that the batter doesn’t turn thin since after adding jaggery the batter becomes thin.
- Add jaggery,turmeric powder and blend it well.
- Final batter must be medium thick.
- Ferment it overnight or for 8-9 hours.
- Next morning beat it until fluffy add cooking soda and mix well.
- Heat a tawa,pour a ladle of batter,you will see pores on the surnali,smear ghee or oil and close it with a lid.
- No spreading the dosa like other dosa’s as this is a thick and soft dosa.
- Cook it in low flame for few seconds.
- Once done ,open the lid,higher the flame and roast it for few seconds.
- No flipping on the opposite side.
- Serve it hot with home made butter or ghee.