Tuesday, September 22, 2009

SurnoLi - A Konkani Pancake

SurnoLi is a Konkani pancake. Try to make this when the weather is good for fermenting because the batter needs to be well fermented to get those nice holes.

SurnoLi - Makes 10 count
Konkani Pancake
1 cup rice
1 cup sour buttermilk
1/2 tsp fenugreek seeds

Grind with,
1/2 cup pohe, washed
1/2 tsp turmeric powder
1/4 cup fresh coconut
1/8 tsp salt
2 tbsp jaggery (more or less per taste)

Oil/ghee for frying

Suggested accompaniment
Homemade white butter/loNi/Makhan

1. Wash rice and fenugreek seeds. Drain and soak in the buttermilk for 4 - 6 hours.
2. Grind along with the remaining ingredients.
3. Cover and keep it aside in a warm place for fermenting for 10 hours.
4. Heat a tawa/griddle/pan. Pour a ladleful of batter. Spread like you would do for a pancake or oothapam. The pancake should get lots of holes now.
5. Cover and cook for 2 - 3 minutes or so. The top portion should appear cooked.
6. Serve immediately along with homemade butter.

Note -
1. Do not flip this pancake to cook on the other side.
2. A jaggery-free version is made by not adding jaggery and turmeric powder and following the same recipe. This version goes by the name - takka poLay.


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