Surnali Dosa ~ Vegan Gluten free Dosa
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 group.
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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