Sunday, November 23, 2014

Cheppi Surnali(Savoury Buttermilk Dosa)

It's my wild guess, that the name 'Surnali' is derived from the fusion of two Konkani words, Sooru which means ferment and Poli which means rice dosa. GSBs mostly formulated this, for one can find this dosa in most of the GSB homes. This is a fluffy spongy low fat healthy dosa that tastes awesome, and the savoury type goes well with a variety of chutneys and curries.
I was not much exposed to this savoury type of dosa. My mother mostly made the sweet ones along with some wheat semolina upma. Though this resembles Mushti Dosa, another fermented dosa, this has no added urad daal in it. GSBs add grated coconut to the traditional preparation but Meena had her own formula without adding that. It turned out too good for words. One can see the texture and make out how perfect they are!

The trick to make perfect dosas:
These are roasted on the nonstick tawa on one side, without covering a dome lid. If you cover them with the lid, the upper surface gets spoiled with steam condensation, and you may not find as many craters as you find over those that are roasted uncovered. Also be sure not to raise the gas flame too much. Allow the pan to heat well, and then maintain it at medium heat. Also make sure that you drizzle oil or ghee only after the upper surface forms craters and gets dry.

I am sure, the entire family will like this dosa, especially kids, to whom you can proudly announce, "Sponge Dosa is ready"! I'd recommend any nice masala gravy dish to go with this, chicken curry, egg curry mushroom curry or greenpeas song. We ate it with simpl coconut white chutney. Drop a knob of fresh butter on them and gobble them up as the butter melts and wafts out a lovely aroma. That's by all standards, a perfect breakfast anyone can expect!

Dosa Rice(Or any good white rice) - 2 cups
Methi(Fenugreek Seeds) - 1 Tsp
Thick Phova(Beaten Rice) - 3/4 cup
Curd - 1/3 cup
Salt - To Taste
Eno Salt - 1 Pkt
Water - QS
Ghee or Oil - OS for roasting dosas

Wash rice and methi seeds, soak in water at room temperature for 4 hours.
Wash thick phova and soak in beaten curd for 2 hours.
Grind soaked phova to a thick fine paste without adding water, keep aside.
Grind soaked rice with methi to a thick batter that should feel like fine Bombay rava when you take a little batter and rub that with your thumb and index finger.
Mix both the batters, add salt and beat well.
Add very little water if necessary, to make a batter of dropping consistency.
Cover and allow to ferment overnight or for 8-12 hours at room temperature.
Once the batter gets fermented, mix in Eno salt, beat well and make 5-6mm thick dosas by spreading a ladleful of the batter on the hot nonstick tawa.
Allow to roast on medium heat without covering.
As craters form and the upper surface loses gloss, drizzle a teaspoonful of ghee or oil and allow the dosa to get golden brown at the bottom.
Remove from tawa, transfer to a platter and serve hot with choice of chutney or curry, preferably with a generous knob of fresh butter.

Same batter can be used for making Sweet Surnali by mixing 1 and 1/2 cups of powdered jaggery along with 1/4 Tsp Turmeric powder into the batter, just before you add Eno salt. I will be posting that separately, later.

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