Surnali | Sweet and Spongy Dosa

Are there some foods which you feel are “Made for you”?? The foods which give you that “Ahh.. I just love this!” kind of feeling… I have many… and the list starts with a mouthful of spicy-sweet-tangy burst of flavors, of course “The” Pani Puri , a bite into my favorite Mango Pastry with slices of real mangoes in it {Sinful Indulgence!} and my favorite on the list Masala Dosa with Coconut Chutney {something which i never forget to order whichever place we go for breakfast! :)}… So these are some of my favorites…. Wait! There is one more! A sweet and spongy dosa – SURNALI!!! This one is simply “made” for sweet crazy people like me and when the sweet is in the form of soft dosas, how can it not be my favorite… 😉

                         Even though my mom , grand mom ,aunties and relatives make this dosa {haha… this dosa is not our family dosa.. It is one of the traditional konkani dosas made in every household..}, this particular recipe is from my favorite recipes book “The Konkani Saraswat Cookbook”… I was actually inspired to make this all of a sudden after the author of this book, my dearest Asha mayi posted a pic of this dosa in fb… Was simply bowled over and decided that next morning was going to be a sweet “Surnali morning”.. 🙂

                        And what a beautiful morning it was! The dosas came out perfect and the pores on it showed how soft and yummy they were going to be… Could not wait to finish my photo session and gobble them up.. My hubby also gave the best compliment of my life that the dosas were as soft as Kapuss {meaning cotton}… Wow! Wasn’t i super happy!!

                         So if you are a sweet dosa lover, do try this beautiful and delicious Kapuss dosa,  Surnali… I thank Asha mayi for her Perfect and yummy recipe…. Happy and Healthy Cooking!!

Adapted from the bookThe Konkani Saraswat Cookbook by Asha S Philar

Ingredients: {Makes around 8 dosas}

The Konkani Saraswat Cookbook!

1 1/2 Cup Rice
1 Cup Curd/Yogurt
3/4 Cup Beaten Rice/Poha/Aval
1/2 Cup Jaggery/ to taste
2 Tbsp grated Coconut
1/2 tsp Fenugreek seeds/Methi
1/4 tsp Turmeric Powder
Salt to taste

Oil to cook the dosa

1. Wash and soak the rice along with methi seeds for 4 hours…

2. Grind this to a coarse batter using very little water..

3. Mix beaten rice and curd together in a bowl and add turmeric powder to it..

4. Add this mixture to the ground rice mixture and add jaggery and coconut… Blend till it reaches a slightly coarse consistency..
Note: The batter should be slightly thicker than regular dosa batter… So don’t add extra water…

5. Pour in a large bowl and allow this batter to ferment overnight or for 8 hours..

6. Heat a pan and when it becomes hot enough, lower the flame to medium.. Now pour a ladle of batter in the center of the pan and tilt the pan to give it a round shape..
Note: Do NOT spread like normal dosas..

7. Cover and cook for few seconds.. Pour oil on the sides..
8. When the top looks cooked enough, slowly remove the dosa through the sides first and then moving towards the center of the dosa..

Serve hot with butter and a spicy-sour pickle!!
1. The changes i made from the original recipe are grinding the jaggery along with the mixture and adding salt the previous day like my mother does..  You can mix in grated jaggery and salt right before making dosas too..
2. If you are not a sweet lover, just skip adding jaggery and you will still get soft and spongy dosas..

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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