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Sweet, spongy, fluffy Surnali made with jaggery, coconut & buttermilk. It looks similar to a dosa.
Ingredients
- 1 1/2 cup sona masoori rice
- 1/2 cup basmati rice
- 1 tsp fenugreek seeds
- 1 cup Poha (thick)
- 1 cup fresh grated coconut
- 1 cup Jaggery
- 1/2 tsp turmeric
- 2 cups buttermilk
Instructions
- Wash & soak rice & fenugreek seeds for 6-7 hours
- Wash and soak Poha 30 mins before grinding
- In two batches, grind all ingredients. Don’t grind it to a smooth paste - grind to very fine grainy
- Remove paste & add 1/2 cup water to grinder. Add that water to the batter (adjust water as required), add salt & mix nicely by hand
- Keep it for fermentation in a warm place (it will not double but will rise little)
- Next morning, heat a non-stick pan, add quarter cup batter & spread it little. Cover & cook on medium flame till the top is cooked. Apply little ghee then turn (optional) & cook for 30 seconds. Remove & serve
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