:
you're reading...
02 Late Summer, AUTUMN, Living Joyfully, Photo by Ganga, Vegetarian

Feb 17th, 2013. Sunday and Surnoli in the Kitchen

Wok

Talking yesterday about Eliappe prompted @MoniBharadwaj (who is the daughter of one of the authors of Festivals of India) to remind me of Surnoli. Surnoli is a Konkani pikelet like dish made from fermented rice batter in a similar way to Eliappe. How wonderful to have two very similar dishes, from different parts of India.

Surnoli is a Kokani dish from Goa eaten for breakfast or as a tiffin or even for dinner. Yellow in colour, they have a puffy texture with holes and are eaten with home made butter. They can be sweet (as here) or made without jaggery for a savoury pikelet.

Surnoli

Ingredients
1.5 cups Rice, soaked with 1 tspn methi (fenugreek) seeds for 4 – 5 hours
1/2 cup curd, yoghurt or buttermilk
1/4 cup poha
0.75 cup jaggery
0.5 cup grated coconut
large pinch salt
0.5 tspn turmeric
a little water if required
A little eno (old Indian trick)

Method
Wash the poha and then grind it with the drained rice, curd/buttermilk or yoghurt, jaggery, coconut, salt and turmeric to make a smooth thick paste like dosa batter. Add a little water as required to grind but be careful to keep the batter thick enough.

Leave the batter to ferment overnight, or for at least 8 hours. Sometimes it takes a couple of days to reach peak fermentation.

Stir in about 1/2 – 1 tspn eno. The addition of eno helps holes to develop as the surnoli cooks. Heat a non stick pan and grease it with ghee. Put enough batter so that it is a pikelet size, about 10 cm across.  You can put a tiny bit ghee around the surnoli and then cover it with a domed lid and cook on a low heat. You want the top to cook without flipping the surnoli over. If you don’t have a domed lid, fashion one out of a couple of layers of alfoil — it will work.

When the surnoli is cooked, serve and eat.

Surnoli

Enjoy.

Namaskaram.

Read some more

 From the Dosa/ Flatbreads / Pancakes Series

You Might also Enjoy:

Enhanced by Zemanta
About these ads

About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Most Popoular Posts

Recently: Farinata – or is it Mumbai Baked Omelette?

Recently: Farinata - or is it Mumbai Baked Omelette?

Recently: Simple Celery Love

Recently: Simple Celery Love

Mid Summer Cooking: Tender Baked Capsicums

Mid Summer Cooking: Tender Baked Capsicums

Mid Summer Cooking: Ottolenghi Beetroot, Olive and Orange Salad

Mid Summer Cooking: Ottolenghi Beetroot, Olive and Orange Salad

Mid Summer Cooking: Cacik – Turkish Cucumber and Yoghurt Mezze

Mid Summer Cooking: Cacik - Turkish Cucumber and Yoghurt Mezze

Mid Summer Cooking: Creme Fraiche Icecream

Mid Summer Cooking: Creme Fraiche Icecream

Mid Winter Cooking: Eggplant and Potato Curry (Kuzhambu)

Mid Winter Cooking: Eggplant and Potato Curry (Kuzhambu)

Mid Winter Cooking: Besan Pasta (Eggless)

Mid Winter Cooking: Besan Pasta (Eggless)

Mid Winter Cooking: Caramelised Roasted Pumpkin Risotto

Mid Winter Cooking: Caramelised Roasted Pumpkin Risotto

Mid Winter Cooking: A Beautiful Pumpkin Soup

Mid Winter Cooking: A Beautiful Pumpkin Soup
Follow

Get every new post delivered to your Inbox.

Join 3,549 other followers

%d bloggers like this: