It’s breakfast bonanza today. Who doesn’t fall in love with this extremely porous textured, soft and spongy curd dosa? There must no one. If there is any one, he/she must be a food allergic. I am not exaggerating, trust me. This week we had this magical curd dosa for 3 days in a row and today as I am writing this post, craving for the same deliciousness. Amazing taste indeed!
There is a unique name given to this fluffy pancake as “SURNOLI” which has basically raw rice, fenugreek seeds and rice flakes. All these are soaked in whisked curds/yogurt or buttermilk for 3 to 4 long hours. Which is then ground to fine batter along with some fresh grated coconut. So here you go: the prefect thick, fluffy batter for the surnoli. A word of caution here, avoid using any water for grinding. Because it will turn the batter thin and dosa wouldn’t be as expected.
The next word of caution is to ferment the batter for 12 to 14 long hours in order to end up with the best pancake. If the fermentation fails, the texture of dosa becomes plain and soggy.
The best thing which I admire about surnoli is you can eat sweet and savory version of sponge dosa. After fermentation, you can divide the batter and add necessary sweetener that is jaggery to one portion and salt to the other. Those of you who have sweet teeth, would love to eat sweet surnoli for breakfast for sure. It’s mildly sweet and spongy in mouth, and you are in food heaven. If you don’t care about calorie intake, then go ahead and relish it with dollop of butter. Otherwise any coconut chutney or sambar would be paired with curd dosa which tastes super fantastic.