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Surnali Dosa is a popular dosa from the Konkani region that is soft and spongy made with just 3 simple ingredients. This dish is a vegan and gluten free dish making it suitable for all age group.
I adapted this recipe from this site and I read more about, coming to know that there are three different varieties of this dosa done. They have a sweet, savory versions and another one where it is soaked in coconut milk. I decided to go with the basic and simple version as I wasn’t very sure how it will be accepted.
Surnali Dosa is thicker than other Dosas and cooked on only one side, similar to our Kal Dosa. This version is similar to mushti dosa with little difference in the ingredients. A perfect Surnali dosa has lots of holes on the surface which comes because of adding coconut and poha. As with other dosas, this is a great one to dunk spicy gravies. The measure gives about 15 dosas. I only made half the recipe.
So for S it is Surnali Dosa in the AtoZ Flatbread and More, where I am doing AtoZ Dosa Varieties. If you are interested to know whats for S in the AtoZ Indian Flatbreads, hop over!
A to Z Dosa Varieties
A for Alle Belle
B for Bele Dose
C for Chilro
D for Dhuska
E for Eylanchi
F for Faraali Dosa
G for Ghaaroda
H for Heerekai Dosa
I for ILam Dosai
J for Jini Dosa
K for Kadapa Karam Dosa
L for Lentil Dosa
M for Mushti Dosa
N for Nachni Uttapam
O for Orotti
P for Phanna Doddak
Q for Quinoa Dosa
Rava Onion Masala Dosa
PIN This for Later!
Step by Step Pictures for making Rava Onion Masala Dosa
Surnali Dosa ~ Vegan Gluten free Dosa
Ingredients Needed:
- 2 cups Rice Raw
- 1 cup Beaten Rice / Flatten Rice / Poha
- 1 cup Coconut grated
- Salt to taste
How to make Surnali Dosa
For the Batter
- Wash and soak rice for 4 hours and drain them.
- Just before grinding wash the poha and add to the drained rice along with grated coconut.
- Now grind all the ingredients together to a smooth batter by adding water little by little.
- Transfer this to a big bowl and allow it to ferment overnight.
Making the Dosa
- Dosa batter is normally fermented overnight or for 8 hours. If not using, you can refrigerated.
- Also when you are going to use for the breakfast next morning, add salt to the batter and mix well.
- Heat the nonstick tawa on a medium heat.
- Pour a ladleful of batter and allow it to spread by itself. Drizzle oil around the edges only if desired. You will see the holes appearing on the top surface.
- Just cover it with a lid and cook for 2 minutes or until the dosa develops a light golden color at the bottom or until it is done.
- Repeat the process for remaining batter.
- Serve hot with your side dish of choice. I served with coconut chutney and it went very well.
- 2cups Rice Raw
- 1cup Beaten Rice / Flatten Rice / Poha
- 1cup Coconut grated
- Salt to taste
-
Wash and soak rice for 4 hours and drain them.
-
Just before grinding wash the poha and add to the drained rice along with grated coconut.
-
Now grind all the ingredients together to a smooth batter by adding water little by little.
-
Transfer this to a big bowl and allow it to ferment overnight.
-
Dosa batter is normally fermented overnight or for 8 hours. If not using, you can refrigerated.
-
Also when you are going to use for the breakfast next morning, add salt to the batter and mix well.
-
Heat the nonstick tawa on a medium heat.
-
Pour a ladleful of batter and allow it to spread by itself. Drizzle oil around the edges only if desired. You will see the holes appearing on the top surface.
-
Just cover it with a lid and cook for 2 minutes or until the dosa develops a light golden color at the bottom or until it is done.
-
Repeat the process for remaining batter.
-
Serve hot with your side dish of choice. I served with coconut chutney and it went very well.
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