Surnali / Sweet Dosa

Surnali is a sweet dosa prepared among every Gaud Saraswat Brahmin households. This is specially prepared on “Ashada Ekadashi” as a naivedyam to god. There are two types of surnali which are “Godi Surnali” means sweet dosa and “Cheppi Surnali” means without sweet. To prepare Cheppi Surnali you need not add jaggery while preparing the dosa batter remaining procedures are same. This is one of my favorite breakfast dish. This soft spongy dosa is eaten with a dollop of home made butter or ghee.

Preparation Time : 10 min

Soak Time            : 2 Hours

Fermenting Time : 8-9 Hours

Cooking Time      : 2-3 minutes per dosa

Ingredients :

English Name For Ingredients	Hindi Names For Ingredients	Quantity
Dosa Rice	डोसा चावल	2 Cups
Grated Coconut	किसा हुआ नारियल	Grate of ½ large size Coconut
Beaten Rice (Poha)	पोहा	¾  Cup
Jaggery	गुड	1½ Cup or as per taste
Butter Milk or Curd	छाछ / दही	½ Cup
Fenugreek Seeds	मेथी के बीज	¼ tbsp
Turmeric Piece or Powder	हल्दी टुकड़ा या हल्दी पाउडर	A pinch
Salt	नमक	A pinch

Preparation :

1. Soak dosa rice and fenugreek seeds in water for atleast two hours. Wash it properly and drain.
2. Few minutes before grinding the rice soak beaten rice in water.
3. Using a blender blend dosa rice, fenugreek seeds with little butter milk or curd. After blending one round add soaked beatern rice and grind again.
4. Add jaggery, turmeric and a pinch of salt and blend it nicely. After adding jaggery batter will turn more liquid so be careful while adding butter milk. We need a fine medium thick batter.
5. Ferment the batter overnight or for 8-9 hours. After overnight fermentation the batter will get pluffy and it is ready to make dosa’s.
6. If the batter is to thick to fall off from the laddle add ¼ cup of water and adjust the consistency.
7. Heat dosa pan in a medium flame and grease it with oil. Take a laddle ful of batter and pour over a hot pan. You are not required to spread this dosa. Close with a lid for few minutes. Do not flip the dosa as only one side of the dosa is cooked.
8. When dosa is cooked properly the bottom part will be light brown in color and upper part will be soft and spongy.
9. Drizzle few drops of ghee and remove the dosa and place it in a plate. Instead of ghee you can also serve with a dollop of home made fresh butter.