Sunday, November 2, 2008

Surnoli

It's way early to be up on a Sunday but I have been thinking about posting this for a while and it's a good time for me to put my thoughts here when the house is creepily quiet. Maybe that's the reason I cant sleep in.This recipe should have been posted here for a while in fact this should have been my first post for my blog since I get great feedback's whenever I make this for my family and my extended family.
This is one recipe that I have done more than a 100 times in a hope to get it right. My V and M loved it so much that I was on a mission to master this and I feel confident in saying that I did.
Whenever we have our cousins and amchi families get-together this is one of the recipe that I frequently make since I am very sure of the outcome. I don't have to worry if the proportions are right or if the batter will ferment on time, I dont have to put a lot of thought into breakfast eats when it comes to idli, dosa's and surnoli's. My cousins can vouch for that.


Rice – 4 cups
coconut 1 cup
poha 1 cup
methi 2 tsp
Turmeric powder 2 tsp
Yogurt 3 tbsp
1 slice of white bread....yes u read it right !
Jaggery
Salt to taste

Method
Soak the rice and the methi seeds for 3 to 4 hours.

In a separate bowl, wash and soak the beaten rice , 15 minutes before u start grinding with warm water. Drain in a colander.Soak bread in warm water too.

Now grind together the beaten rice, bread slice and coconut to a fine paste with no water . Add rice and methi. The batter should be of thick consistency.

To this batter add yogurt, jaggery, turmeric, and salt to taste.

Leave the batter overnight in the summer and atleast 24 hrs in the winter. Make thick dosas The dosas will turn out very fluffy. Serve hot with ghee or butter.

Tips
I usually have buttermilk powder ( found in baking isle at most grocery stores) on hand for this purpose to use on the days I don't have yogurt. Use 2 tbsp while u add turmeric.




2 comments:

Vru said...

my favortite too.. but never got it right..trying this tomorrow.. BTW, haanv musti polo try kelle.. chaang jalle..

G said...

nice....recipe and pic on Fb pls!
It took me many many attempts to get this right too since when peet is good, temp is not for fermentation.....everything here is temp related for polo lovers.