Surnali Dosa
Makes: 7 - 8
You will need
1 cup (200 g) raw rice
1/2 teaspoon fenugreek seeds (methi seeds)
1/2 cup poha (beaten rice)
1/4 cup butter milk
75 g grated coconut
1/4 teaspoon turmeric powder
2 tablespoon jaggery, melted and sieved
1/2 teaspoon salt
2 teaspoon oil
Method1/2 teaspoon fenugreek seeds (methi seeds)
1/2 cup poha (beaten rice)
1/4 cup butter milk
75 g grated coconut
1/4 teaspoon turmeric powder
2 tablespoon jaggery, melted and sieved
1/2 teaspoon salt
2 teaspoon oil
Wash and soak rice and methi seeds for 6 hours.
Soak poha one hour before grinding.
Grind together rice, poha, methi seeds, grated coconut, turmeric powder, jaggery, fenugreek seeds and salt until smooth paste. Add butter milk instead of water while grinding. Batter should not be very thick. It should be like normal dosa batter.
Soak poha one hour before grinding.
Grind together rice, poha, methi seeds, grated coconut, turmeric powder, jaggery, fenugreek seeds and salt until smooth paste. Add butter milk instead of water while grinding. Batter should not be very thick. It should be like normal dosa batter.
Transfer the batter to another big vessel and keep aside for 8 to 10 hours.
Heat non - stick dosa tawa and sprinkle 1/4 teaspoon oil on it. Pour 1 ladleful (120 ml ) of batter on it and keep it covered ( The batter should be able to spread by itself. It should not be spread with a ladle).
Cook on a low heat until the underside of the surnalli is brown. Carefully remove with a flat spatula. Serve hot with butter / pickle / chutney. You can also use an omelette pan (6 - 7 inches in diameter) instead of normal dasa pan.
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