Monday, September 21, 2015

Sweet Surnali with South Indian Cucumber.


Magge ghalnu Godi Surnali / Sweet Dosa with South Indian Cucumber ......


I have already posted surnali / sweet dosa before with different flavour like, plain, sweet and dates flavour. This one is another dosa on similar lines. Thanks to my friend Nandini Pai for the basic Recipe. However, I have made some changes and followed my Mother’s recipe here too who used to prepare the same dosa with a bit difference. You can use kuvale (Ash gourd) instead of magge (south Indian cucumber) for this recipe too.


Wash and soak 4 cups of ordinary rice with 1 tsp of methi seeds for 5-6 hrs.


Drain the rice, and grind to a smooth batter with ½ cup of coconut, 1 cup of thick curds, 1 cup of thin poha (soaked in little bit of water for 10 minutes), 3 cups of finely chopped magge / south Indian cucumber (remove the outer skin and discard the inner seeds before chopping them fine), 200 gms of jaggery. 


The batter should be smooth and thick enough, do not make it too thin. Lastly add ½ tsp of haldi powder and mix well. Remove the batter in a large stainless steel vessel. The vessel should be larger by at least 4 times in ratio to the batter, as the batter rises on fermentation. Lastly add Salt to taste and ¼ tsp of cooking soda powder. Cover and let the batter rest for a good 8-10 hours before you start using it to make dosa's.












Before you start preparing to take the dosa, mix the batter well. Sometimes the rice settles at the bottom and the batter is thinner on top. So mixing well is necessary.












Heat a dosa tava / pan, when hot, lower the heat, spread a tsp of oil lightly greasing the pan, then pour 2 ladle full of batter (about ½ cup) on the center of the tava / pan. Do not attempt to spread the dosa. The batter spreads on its own into a nice round circle. Add a few drops of oil all round the outer edges of the dosa, cover and cook on low-medium heat till the top side is cooked and translucent. You can just touch it with the tip of your fingers to check and see if the batter is still wet. 


Do not raise the heat to high as the batter contains jaggery, in which case the dosa get burnt at the bottom and on the edges too. This dosa is cooked only on one side, so do not flip it over to cook on the top side. The top side gets cooked as the dosa is cooked covered. 


The steam within helps the dosa cook just right. Gently loosen through the side edges and lift the dosa and put it gently on a plate and serve with a dollop of butter. Repeat the process for the remaining batter. You can keep the remaining batter in the fridge and remove dosa the next day too. This dosa is enjoyed immensly by all children. 

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