Friday, January 23, 2009
Surnalli is a thick dosa. Cheppi in Konkani means bland. That doesn't mean this dosa has a bland taste. It is only used to differentiate it from Godi Surnalli which is sweet. As I have mentioned before Surnalli can be made using watermelon/cucumber/ash gourd. This time I have used cucumber.
Surnalli is my favorite among all dosas. Amma always made the sweet version of surnalli as she knows that I love it. But recently I tried the Cheppi Surnalli and we liked this one too.
Rice - 1 cup
Dessicated Coconut - 1/3 cup
Cucumber - 1 small or half of big one.
Poha (thick or thin) - 1 /4 cup
Bread slices - 2
Turmeric - pinch(optional)
Soak rice for 2-3 hours. Remove the skin of cucumber and chop it into small pieces.
Soak the poha and bread in little water.
Grind all ingredients except salt into a fine batter adding water. The batter shouldn't be too thin. The consistency of the batter must be thicker than regular dosa batter.
Ferment overnight or atleast 8 hrs.
Next morning add salt and mix well.
I also add a pinch of baking soda to the batter as the batter doesn't ferment well in winters.
Adding just a pinch of soda gives nice fluffy surnallis.
Heat a tava or non stick pan. Add a few drops of oil/butter. Pour a ladle of batter in the center of the tava. Do not spread the batter. Drizzle some oil on the sides. Cover and cook till it gets golden from below.
Serve with your favorite chutney or sambhar. Don't forget to top it with a dollop of butter.
You can also make small mini surnallis for kids.
Note: Surnallis are usually cooked only on 1 side. But I like to cook it on both sides. For making the sweeter version of this just add some jaggery in addition to the other ingredients while grinding the batter.
Sending this along with Undi to "Harvest the festival of Rice" event.
Also sending this to FIC - Yellow Event at TongueTicklers.