Tuesday, October 27, 2015


Surnali means a very spongy Dosa I have followed my mamama's (granny's) recipe which is prepared with fermented coconut water ...its simply yummy and delicious too good to taste as well  Here goes the recipe for that :D


1 and 1/2 cup Rice (Basmati / Sona Masoori ) ( I have tried with both these type of rice it has come out perfect )

1 and 1/2 tsp Methi seeds (fenugreek seeds)

3/4 cup Paper thin poha

3/4 cup freshly grated Coconut 

Coconut water of 2 coconuts (break the coconuts and reserve the water)

2 Tbsp Jaggery ( use more if you like more sweet ) 

1/4 tsp haldi powder

1/4 cup Thick yogurt ( well beaten)

1/2 tsp Soda (I use cause sometimes during winter season the batter doesn't get fermented well 

oil to roast the dosa 

salt to taste


  • Wash and soak Rice and methi together add the coconut water to the Rice and leave it to soak well for about 4-5 hrs this way even the coconut water will be fermented.
  • Now grind Rice along with the water (Remember you have soaked coconut water here please don't discard this ). 
  • Grind Rice and soaked water along with coconut, poha, haldi, jaggery to smooth thick batter add little water if it is too thick. Now grind this to a fine paste.
  • Now take it out in the container add beaten yogurt , salt to taste and mix well.
  • Cover and leave it to ferment overnight .
  • Now add soda the next day mix well leave it aside for 1 hr before taking dosa.
  • Heat the dosa pan when v hot simmer it smear with oil with a help of paper Napkin evenly then pour a ladle full and just give 1 spread it should be little thick like shown in the picture .
  • cook just on one side on low flame you will see this dosa getting lots of pores as soon as you pour :D...Perfect !..Take it out on a plate 
  • Now serve with dollop of butter ..simply superb and delicious !

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