Surnali

• 1.5 cups raw rice
• 1 tsp methi seeds
• Half tsp turmeric
• 1 cup poha flakes(the thin variety)
• 1 cup yoghurt
• 1 cup grated jiggery (can increase or reduce as per taste)
• Grated coconut 3/4th cup

Method :-

1. Soak the rice and the methi for at least four hours. 
2. Wash and soak the poha in a separate container. 
3. Grind all the ingredients except jaggery to a fine paste initially. 
4. Try and keep the mixture as dry as possible. 
5. Then add the jaggery and grind again till well combined. Add water only if required. Add salt to taste. The ideal batter should be thick and not runny. 
6. Ferment overnight till well risen. 
7. Make dosas on a moderately hot and greased dosa tawa without spreading the batter too much. 
8. These dosas are thick and cooked only on one side and hence covering the dosa tawa with a lid when it is being roasted is very important so that the dosa doesn’t remain uncooked. 
9. It is traditionally served with dollops of home made butter 

                                        Enjoy!!