Udupi and Mangaluru
Surnoli
Soft, spongy, faintly sweet yellow dosas with tiny holes. The Konkani breakfast that hugs back.
40 minTime
6 gProtein each
mildSpice
4hPlan ahead. Soak for 4 hours first; the 40 minutes come after.
Make it your way
Grandma's wayGround on a stone, fermented in a clay pot, cooked with ghee.
The original375kcal
6 gprotein
2 gfibre
40minutes
Surnoli as Konkani homes make it.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Soak poha in buttermilk for 15 minutes. Drain the soaked rice.
- 2Grind rice, poha, coconut, jaggery and turmeric to a smooth, thick batter.
- 3Add salt, cover and ferment overnight in a warm spot.
- 4Heat a tawa, pour a ladle of batter and spread just a little. Do not spread thin.
- 5Drizzle ghee around, cover and cook on medium until the top sets. Cook on one side only.
Serve it like this
Stack two or three warm surnoli on a plate with butter or coconut chutney.
