Surnali Dosa ~ Vegan Gluten free Dosa

Surnali 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.

I adapted this recipe from this site and I read more about, coming to know that there are three different varieties of this dosa done. They have a sweet, savory versions 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 whats for S in the AtoZ Indian Flatbreads, hop over!

Surnali Dosa

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

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How to make Surnali Dosa

Step by Step Pictures for making Rava Onion Masala DosaHow to make Surnali Dosa 1     How to make Surnali Dosa 2

Konkani Surnali 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 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.

Surnali Spongy Dosa

Print Recipe
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.
Surnali Dosa
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast, Dinner
Cuisine Karnataka
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegan, Vegetarian
Keyword Spongy Dosa
Servings
Ingredients
Course Breakfast, Dinner
Cuisine Karnataka
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegan, Vegetarian
Keyword Spongy Dosa
Servings
Ingredients
Surnali Dosa
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Batter
  1. Wash and soak rice for 4 hours and drain them.
  2. Just before grinding wash the poha and add to the drained rice along with grated coconut.
  3. Now grind all the ingredients together to a smooth batter by adding water little by little.
  4. Transfer this to a big bowl and allow it to ferment overnight.
Making the Dosa
  1. Dosa batter is normally fermented overnight or for 8 hours. If not using, you can refrigerated.
  2. Also when you are going to use for the breakfast next morning, add salt to the batter and mix well.
  3. Heat the nonstick tawa on a medium heat.
  4. 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.
  5. 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.
  6. Repeat the process for remaining batter.
  7. Serve hot with your side dish of choice. I served with coconut chutney and it went very well.
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12 comments

  1. 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 .

  2. 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.

  3. 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.

  4. 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?

  5. love this dosa texture and look after cooking. with coconut surely a tasteful and filling recipe. I loved mushti recipe as well.

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