Surnoli

Surnoli is a delicious Konkani dish from Goa eaten for breakfast, as a snack, or even for dinner. It can be made in sweet and savory versions.

Sweet (yellow) surnoli with butter an savory surnoli with fresh coconut chutney and dry coconut chutney

Ingredients

2 cups raw rice ( for 10 surnolis)

1 cup beaten rice (poha)

1 tsp fenugreek seeds

1 cup beaten yoghurt mixed with 1 cup water

1 cup grated coconut

Salt to taste for savory portion

Jaggery to taste and ½ tsp turmeric powder for sweet portion

Instruction

-          Wash the rice, beaten rice and fenugreek seeds, mix with the beaten yoghurt and water and let it soak for 3 to 4 hours.

-          Grind the soaked rice with grated coconut.

-          Divide the batter into two parts. Grind one part with jaggery and turmeric powder.

-          Allow the batter to ferment for 12 hours. It should rise well. If that has not happened, add a pinch of baking soda just before making surnolis.

-          To the savory portion, add salt and mix well.

-          Heat an oiled thava and pour the batter, don’t spread it.

-          Let it cook on medium flame and remove when cooked. No need to turn upside down.

Sweet Surnolis are served with butter while savory ones are eaten with coconut chutney and/or sambar.