Surnali Dosa is a popular dosa from the Konkani region that is soft and spongy made with just 3 simple ingredients. This dish is a vegan and gluten-free dish making it suitable for all age groups.
I adapted this recipe from this site and I read more about it, coming to know that there are three different varieties of this dosa done. They have a sweet, savory version and another one where it is soaked in coconut milk. I decided to go with the basic and simple version as I wasn't very sure how it will be accepted.
Surnali Dosa is thicker than other Dosas and cooked on only one side, similar to our Kal Dosa. This version is similar to mushti dosa with little difference in the ingredients. A perfect Surnali dosa has lots of holes on the surface which comes because of adding coconut and poha. As with other dosas, this is a great one to dunk spicy gravies. The measure gives about 15 dosas. I only made half the recipe.
So for S, it is Surnali Dosa in the AtoZ Flatbread and More, where I am doing AtoZ Dosa Varieties. If you are interested to know what's for S in the AtoZ Indian Flatbreads, hop over!
A to Z Dosa Varieties
A for Alle Belle
B for Bele Dose
C for Chilro
D for Dhuska
E for Eylanchi
F for Faraali Dosa
G for Ghaaroda
H for Heerekai Dosa
I for ILam Dosai
J for Jini Dosa
K for Kadapa Karam Dosa
L for Lentil Dosa
M for Mushti Dosa
N for Nachni Uttapam
O for Oats Dosa
P for Phanna Doddak
Q for Quinoa Dosa
R for Rava Onion Masala Dosa
PIN This for Later!
Step by Step Pictures for making Rava Onion Masala Dosa
Surnali Dosa ~ Vegan Gluten free Dosa
Ingredients Needed:
- 2 cups Rice Raw
- 1 cup Beaten Rice / Flatten Rice / Poha
- 1 cup Coconut grated
- Salt to taste
How to make Surnali Dosa
For the Batter
- Wash and soak rice for 4 hours and drain them.
- Just before grinding wash the poha and add to the drained rice along with grated coconut.
- Now grind all the ingredients together to a smooth batter by adding water little by little.
- Transfer this to a big bowl and allow it to ferment overnight.
Making the Dosa
- Dosa batter is normally fermented overnight or for 8 hours. If not using, you can refrigerate.
- Also when you are going to use it for the breakfast the next morning, add salt to the batter and mix well.
- Heat the nonstick tawa on medium heat.
- Pour a ladleful of batter and allow it to spread by itself. Drizzle oil around the edges only if desired. You will see the holes appearing on the top surface.
- Just cover it with a lid and cook for 2 minutes or until the dosa develops a light golden color at the bottom or until it is done.
- Repeat the process for the remaining batter.
- Serve hot with your side dish of choice. I served it with coconut chutney and it went very well.
Surnali Dosa ~ Vegan Gluten free Dosa
Ingredients
- 2 cups Rice Raw
- 1 cup Beaten Rice / Flatten Rice / Poha
- 1 cup Coconut grated
- Salt to taste
Instructions
For the Batter
- Wash and soak rice for 4 hours and drain them.
- Just before grinding wash the poha and add to the drained rice along with grated coconut.
- Now grind all the ingredients together to a smooth batter by adding water little by little.
- Transfer this to a big bowl and allow it to ferment overnight.
Making the Dosa
- Dosa batter is normally fermented overnight or for 8 hours. If not using, you can refrigerated.
- Also when you are going to use for the breakfast next morning, add salt to the batter and mix well.
- Heat the nonstick tawa on a medium heat.
- Pour a ladleful of batter and allow it to spread by itself. Drizzle oil around the edges only if desired. You will see the holes appearing on the top surface.
- Just cover it with a lid and cook for 2 minutes or until the dosa develops a light golden color at the bottom or until it is done.
- Repeat the process for remaining batter.
- Serve hot with your side dish of choice. I served with coconut chutney and it went very well.
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vaishalisabnani says
Excellent Dosa ! It looks so pretty , I am actually loving the texture and look of this Dosa . I bet the coconut must be making it more flavourful .
I had never heard about such a variety of Dosa’s and I am glad you are doing this theme . Such a beautiful learning experience .
Priya Suresh says
Love the texture and crispiness of this dosa, just love coconut flavour in dosas and am sure this Surnali dosas are going to be our favourite dosas. Seriously you are coming up with super duper varieties of dosas Valli.. Kudos to u yaar.
harini says
OMG! that is an excellent texture you got for this dosa, Valli. Also was wondering when you refer to raw rice is it regular rice or idli rice or is there another variety called raw rice.
Sowmya:) says
So crispy and the perfect golden brown!! Looks like a crisper version of neer dosa. Awesome pick...want some now!
gayathriraani says
With just three ingredients this dosa looks fabulous Valli. The coconut must give it a wonderful flavour. I am reminded of the appam batter we make. With the aval, the dosa's texture would be soft, right?
Annapurnaz says
As you said that this dosa is a thick dosa so will be easier for me to manage. The texture and color of the dosa has come out so well making me feel hungry.
Simply Tadka says
Wow... easy way to cook dosa instantly... good option for gluten free ppl.
mayurisjikoni says
Wow a dosa that ferments without the urad dal. They have turned so crispy. An excellent share for the theme Srivalli. Don't know how many recipes I'm going to bookmark to try.
Renu Agrawal Dongre says
Wow dosa with just 3 ingredients is just wow. They look so so cruspc. Perfect with some spicy chutney
Sandhya Ramakrishnan says
That is lovely dosai with no dal. Looks so crispy. I am always looking for some quick dosai recipe. I like this with the coconut flavor.
code2cook says
love this dosa texture and look after cooking. with coconut surely a tasteful and filling recipe. I loved mushti recipe as well.
Padmajha PJ says
Love the color of this dosa. Almost all the dosas from the konkani cuisine use either coconut / coconut milk in the batter! I bet it adds to the flavor of the dish.