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Surnali/Poha Rice Pancakes

Oct-03-2017
Vanitha Bhat
15 minutes
Prep Time
15 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Surnali/Poha Rice Pancakes RECIPE

Soft, spongy Konkani style breakfast pancakes made with rice, poha and yogurt. Sweet surnalis are made by adding jaggery (unrefined cane sugar) to the batter and served with fresh homemade butter or ghee and sometimes spicy Indian pickles. Savory surnalis taste good with any coconut chutney!

Recipe Tags

  • Veg
  • Easy
  • Karnataka
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 10

  1. 2 cups poha/flattened rice
  2. 2 cups rice
  3. 1 ½ cups yogurt/curd/dahi diluted with some water
  4. 1 teaspoon methi/fenugreek seeds
  5. ½ to ¾ cup powdered jaggery/unrefined cane sugar (adjust according to your taste)
  6. ½ teaspoon baking soda (it helps during winter season)
  7. ¼ teaspoon turmeric powder
  8. Salt to taste
  9. Salt to taste Ghee/clarified butter/oil

Instructions

  1. Wash rice well and soak with fenugreek seeds in plenty of water for 3 to 5 hours. Soak poha/flattened rice in yogurt (use additional water if you find the yogurt is too thick) for about ½ an hour.
  2. In a blender jar, grind or blend soaked and drained rice in as little water as possible until smooth. Add soaked poha and blend again to a fine paste. You can do this in batches. The batter should be thick.
  3. Transfer to a large container and add baking soda. Mix well.
  4. Divide the batter into 2.
  5. To one part, add powdered jaggery (or according to taste; do not add more as it will dilute the batter too much once the jaggery is completely dissolved and the surnali will not come out well), turmeric and a pinch of salt. Mix well.
  6. To the second part, add salt to taste and mix well. Keep aside the batters to ferment for about 6 to 8 hours or overnight.
  7. To make the surnali (sweet or savory): Heat a flat griddle or dosa griddle on medium heat.
  8. Once the pan is hot, reduce heat to medium or even low (dosa or surnali with jaggery burns easily and will make for burnt surnali in no time!) and gently pour one ladle of batter (sweet or salty) in the center of the pan.
  9. Spread gently with the bottom of the ladle in circular moments to make a thick dosa. Do not spread too much; surnalis are eaten thick. Drizzle some ghee (or oil) over the surnali. Cook covered till the top is cooked.
  10. Repeat the same with the rest of the batter (store leftover batter in the refrigerator).
  11. Remove and serve hot; sweet surnali with fresh homemade ghee or butter and pickles. Savory surnali is served with coconut chutney.

Reviews (1)  

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Hema Mallik
Oct-06-2017
Hema Mallik   Oct-06-2017

Tasty as well as healthy.

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