Magge Surnali | Mangalore Cucumber sweet dosa


                                                              We have been growing Mangalore Cucumbers or “Magge” (in konkani) since two years now and these dosas have become a part of our life. The harvest during winters is close to 50 and plainly said, I get bored eating sambars and other konkani dishes made out of it. Magge Surnali uses them in the best way we love, the dosa way! You don’t even realize there’s a veggie hidden inside the sweet dosa.

                                                               This recipe is my mom’s who taught me the way she makes regular surnalis. I just added mangalore cucumbers remembering my grandma who used to make it quite often when we were kids. Even though I did not like “magge” so much, Surnali in any form had to be loved and so, Magge Surnali was my favorite too. Surnali in konkani is actually the name given to a soft and spongy porous dosa usually made sweet with jaggery but many prefer it plain too. You can just skip the jaggery if you are not much of a sweet person.


                                                              Surnalis in my hubby’s place are made only on Tulsi pooja day while I make it almost every week. My hubby and toddler absolutely love it and we can eat it for breakfast, lunch and dinner too. Such a delicious sponge of a dosa this is! Hope you all try it and love it too. Happy and Healthy cooking!

RECIPE:

Ingredients:
1 medium sized or 2 Cups chopped Mangalore Cucumber (also called Yellow Cucumber, Vellarikka, Southekayi)
2 Cups white raw Rice/ dosa rice
1 Cup cooked Rice*
1 Cup Jaggery
1/4 Cup fresh/desiccated Coconut
1 tsp Turmeric powder
Salt to taste
Ghee to cook the dosa

*Cooked rice can be substituted with thick/thin poha or with murmura/puffed rice.

Recipe:
1. Wash well and soak the raw rice for 4 to 5 hours.

2. Wash the Mangalore cucumber well. Now cut the stem part and discard. Remove the peel with a peeler and cut into half. Now scoop off the core and chop in medium size pieces.
Note: You can do this when you have time and store the chopped pieces in an air tight container in the refrigerator till you need.

3. Now melt jaggery in about half cup water. Let it cool down. See that the jaggery water is not very thick (ie should not form a syrup) nor very thin.
Note:You can also use grated jaggery. In that case, do not melt and add along with cooked rice in the next step.

3. While grinding, first add the mangalore cucumber pieces in a mixer jar. Also add the cooked rice and little water. Grind to a smooth paste.

4. Pour half of this mixture into a large (preferably steel) vessel. To the rest of the mixture, add the soaked and drained rice. Grind to a smooth paste.

5. Add coconut, turmeric powder and salt. Grind again to a smooth paste. Pour into the steel vessel.

6. Now strain the jaggery water (after it has cooled down) and add to the batter. Mix well with hands.

7. Keep for fermentation atleast 8 to 10 hours. This dosa tastes better as the fermentation time increases. I keep for 12 to 14 hours if I have the time.

8. While making dosas, heat the dosa griddle and maintain the flame in medium to low. It should NOT be high as this dosa has jaggery and turns black and crispy very quickly. Lowest the flame, the better. Pour a ladle of batter. Do not spread like regular dosas. This is a thick dosa.

9. Cover and cook on low flame till the top part cooks adding ghee, halfway through. Instantly remove from flame. No need to flip and cook this dosa.

10. Repeat the same with the rest of the batter.
Serve with ghee or butter or pickle.

Notes:
* If you don’t have Mangalore Cucumber, you can make these plain Surnalis too,
* As I have mentioned above, cooked rice can be substituted with thick/thin poha or puffed rice/murmura. Just wash once and add at step 3.
* You can also skip jaggery and make plain magge surnali.
* This dosa batter does not rise like regular ones but still ferments if kept for around 8 to 10 hours.
* If you have leftover batter after breakfast, just keep it at room temperature itself if making dosas again the same day. No need to refrigerate as refrigeration loses the spongy texture of these dosas. But if making dosas only the next day, do refrigerate or else the batter might turn very sour.
* These dosas should only be made on low flame and cooked one side. These two things makes the dosa soft and spongy.
* This dosa is traditionally made in Konkani households and uses only Ghee which gives it the amazing aroma. Do not substitute with oil.

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!



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