Friday, December 26, 2014


I have not had my fill of Konkani cuisine.  And now that I have renewed contact with aunts and cousins who are wonderful cooks and ever willing to share recipes, I think I can fulfil a few of my cravings :-)

A akka whatsapped the recipe for Surnali.  There are two variations.  One is the god surnali, god in konkani is sweet.  And the other is the Chepi Surnali - Chepi meaning bland.  Only because it is not sweet.  By no means is it tasteless !

Most things in South Kanara will have some bit of coconut in it.  As does Surnali.  This is like an Indian pancake , something like an Uthapam, but with many more holes.  

Raw rice - 2 cups
Coconut - 1/2 cup
Flattened rice ( Poha) - 1 cup
Methi seeds - 1 tsp
Buttermilk ( or milk with the addition of curd)  - 1/2 cup
Salt to taste.

Soak rice and methi seeds for at least 3-4 hours 
Just before grinding, wash the poha
Grind soaked rice and methi along with coconut, poha, salt to a fine paste.
Add the buttermilk to it.  
Mix and keep overnight for about 8 hours to ferment 

(If you are making the sweet variety, omit the salt, just a pinch is sufficient, add sufficient jaggery for the sweetness as per your taste, and grind. Also a pinch of turmeric.  The addition of jaggery may make the batter thinner. So keep that in mind.  The batter should not be thin or too flowy )

The next day heat a tawai.  Smear a little oil on the surface. 
Put a spoon of batter and let it spread on its own 1/2 cm thickness
Cover with a lid and allow the surface to cook . You will see these little holes that will appear on the surface The dosa is genernally not turned over.  

Have the sweet surnali with a blob of butter.  Th.e bland one can be had with chutney

Note - In case, the batter has not fermented enough, add a bit of cooking soda, whisk it well and use. 


  1. Surnali look fantastic dear :) looks so spongy and tempting !!

  2. Sounds nice to spongy light dosas..

  3. Surnali looks soft and yummy. Happy new year Radha.


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