"Sweet Surnali" ... Prepared out of the excess Layee Panchkadai remained during festive season … Never waste food and with Naivedyam it’s definitely No-No … There is always many a dishes that can be prepared out of remaining food too, so the next time you have excess panchkadai or godu poha remaining at home try out preparing surnali a sweet dosa very famous in Konkani Saraswat homes. … Yummy Yumz .....
During festive season, especially from the month of July to September almost every week a festival is celebrated in Hindu household. Many a times I do try to make different types of Naivedyam moving away from the traditional one’s so that we get variety of dishes to enjoy. However, during some festive days I finally end up doing the traditional Naivedyam. As Layee Panchkadai or for that matter any panchkadai cannot be prepared in very little quantity it is bound to remain. As I have already said before I hate to waste food and that too Naivedyam is NO-NO. This time due to floods and excess rain during the Ganesh festival in Mumbai (my home town) most of my Naivedyam could not be distributed. Though some were emptied quickly, some remained.
One such Naivedyam was the poha layee panchakadai. You can always recycle most of the food in some form and I always try to do so as eating the same panchkadai for days did not appeal. Very easy to prepare, so the next time you have excess panchkadai or godu poha remaining at home try out preparing surnali a sweet dosa very famous in Konkani Saraswat homes. The ingredients are all same so there is absolutely no need to worry ... Just soak rice with methi seeds and ground it with lots of panchakadai along with some curds ... left it overnight and next day removed surnali .... Yummy Yumz.
** Here is how to prepare the Surnali out of Panchkadayi.
You will need about 1 heaped cup of rice, 1 cup of curds, 1 tsp of methi seeds, 2 cups of panchkadai, salt to taste and 1/2 tsp cooking soda.
** Wash and soak the rice along with a tsp of methi for 3-4 hrs. Grind this along with the about 2 cups of panchkadai and 1 cup of curds to a smooth paste. Add in a pinch of haldi powder and salt to taste and further grind for another 2-3 minutes. The batter should be smooth and thick enough, do not make it too thin.
** Remove the ground batter in a large sized vessel. The vessel should be larger by at least 4 times in ratio to the batter, as the batter rises on fermentation. Cover and let the batter rest for a good 8-10 hours before you start using it to make dosas.
** Next morning add ½ tsp of cooking soda to the batter and mix well. Leave aside for 5-10 mins. 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. Do not put one dosa over another immediately as it may become difficult to remove.
** Serve Sweet Surnali hot 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 immensely by all children.
** Note : You get lots of holes on the Surnali Doas, while cooking. That is the correct and rightly done surnali that smooth or even faced one’s. But sometimes, if the batter has not fermented well or if it is monsoon or winter season, the batter does not sometimes ferment well. However, do not be disheartened, the taste of the dosa does not differ. They taste yummy and turn up soft and spongy. If you check up on the link given below, you will get a exact picture of how the surnali turns out with loads of holes.
** If you wish to check up on the Panchkadai Recipe, Please refer to the link given below …..
** Also please check on the Sweet Surnali With Cucumber Recipe, to get the knowledge of Sweet Surnali Dosas as I have included a step by step picture in that recipe.
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Thanks.