Surnali is a dosa which is fluffy and spongy in texture. It is served with dollops of fresh homemade ghee or with chutney. Sweetened surnalis are also prepared by adding jaggery to the same ingredients used for the cheppi surnali ,recipe is already updated by my friend in this blog. All Mangalore GSBians prepare this dosa on tulsi pooja. Similarly coconut water and cucumber (Mangalore cucumber/magge) surnalis are also prepared in the same method. Lets check the recipe. Please go through the recipe till the end and read the notes for other variations of surnali prepared with coconut water, Mangalore cucumber(magge) and sweet version too.
Method : –
- Soak raw rice and methi together in water for 2-3 hrs.
- Grind with coconut gratings and turmeric.
- When half done, add beaten rice washed, salt and grind to a fine paste.
- Transfer this batter to a vessel and pour milk and buttermilk over it.(you can also grind this with buttermilk alone in that case no need to add milk and buttermilk separately after grinding).
- Keep this batter for fermentation overnight
- Next day dilute the batter with little water, if necessary
- .Prepare dosas in the morning.
- Spread a ladle of the batter evenly on hot dosa tava, drizzle oil or ghee and roast covered with lid one side only and lift it from the pan.
- Can be had with dollop of homemade ghee or any kind of chutney.
- Sweet Surnali: No change in the method ,except add crushed jaggery as per taste before taking out the paste and grind for a while.
- Coconut water surnali: Add coconut water (instead of plain) water while grinding. No need for buttermilk in this case. No change in the rest of the method.
- Cucumber surnali/Magge surnali: Add pieces of half cup chopped cucumber and follow the same method.