"Ponsa Godi Surnali/ Ripe Jackfruit Sweet Spongy Dosa" ... tried out adding a little bit of ground ponosu to the surnali batter and topped the dosa with a few cut pieces and then without them after a few hours of extra fermentation, the results are in both pictures ... both had turned out delicious and spongy though the first one topped with riep jackfruit pieces had little bit of less holes while the later one turned out perfect, just like how surnali does. ... tastes best served with homemade loni/ butter ... Yummilicious ...
** I have already posted surnali/ sweet spongy dosa before with different flavors like, plain, sweet, cucumber, kajju (cashew fruit), magge (south Indian cucumber), with godi lahyee etc. Today I am sharing another variety of surnali on similar lines but with addition of ripe jackfruit puree and I assure you at least I have not come across this one anywhere. There are many more variations that I would love to try both with fruits and veggies, but with time, so do keep watching this space. At present due to Covid 19 there is frequent lock down of 2 weeks at a stretch often, added to it veggies are not available many a times except for a few at in between times. Actually the whole world is in a mess and we have to do with whatever is available, so one has to learn within the means and be thankful that there is something still available.
** Though at times the mind is reluctant to think and the body just wants to sit doing nothing, one should not cove in to such feelings and be depressed, in order to build up on immunity one has to eat and exercise every day without fail and that is exactly what I am doing. Keeping loads of faith in God and wishing that he soon brings about a change in the calamity and washes off the crisis away for the betterment of the world, community and all. Do not sit and brood or think on unwanted issues, just concentrate on reading good books, or speaking to close ones on phone and keep yourself active both by mind and body. Do not keep watching news channels whole day through as not only is it repetitive but slowly breaks you down emotionally. I watch it only twice a day for 10 minutes to know of current situation, rest I leave it to Lord Ganesh, Our Vighnaharata, I know he will take care of all.
** Here is my simple recipe for "Ponsa Godi Surnali/ Ripe Jackfruit Sweet Spongy Dosa" … My Style …
** Ingredients :
Raw Rice/ Tandulu : 3 cups ordinary rice.
Methi/ Fenugreek Seeds : 1 tblsp
Ponosu/ Halasina Hannu/ Ripe jackfruit kernels : 12-15
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Thick Curds/ Dahi/ Yogurt : 1 cup
Thin Poha/ Pova/ Avalakki/ Povu/ Beaten Rice : 1 cup
Jaggery/ Goda/ Gud : 100-150 gms grated or powdered.
Haldi/ Turmeric Powder : ½ tsp
Cooking Soda/ Sode Pitti : ¼ - ½ tsp
Salt/ Namak/ Meetha to taste
** Oil+Ghee for removing of dosa in the ratio of 1:1. You can you either of the two, but my Mom always taught me to prepare a mixture of the two in the said ratio and remove the dosas and they turn out beautiful and good.
** Wash and soak rice in plenty of water for 5-6 hours.
** Soaking of Methi : Soak methi/ fenugreek seeds also for 5-6 hrs separately in ½ cup of water. This is to be used while grinding the dosa batter. I do not add the methi along with the dal’s or rice coz. when we drain off the water, the nutrients and medicinal properties of methi seeds are also lost through it.
** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the rice or dals while soaking the same. So it is not necessary to follow my method of soaking separately. You may do so along with other ingredients too, the choice is yours.
** Pick, clean ponosu/ ripe jackfruit kernels, remove the inner seed, outer pith and cut them into small pieces. Put this into a mixer grinder and grind to a smooth pulp without adding water. Remove and keep this in an air- tight container in the fridge.
** Note : I prepared the puree and keep kept it in the fridge overnight as I did not want added work early morning. But you can prepare this puree the next morning too as it is added just 1-2 hours prior to removing of the dosa.
** Note : Frankly, I have not come across anybody who prepared jackfruit surnoli and this is my own trial. Ripe jackfruit if left out at room temperature has a tendency to spoil within a a maximum of 6-8 hours. That is the sole purpose of adding the ponsa/ jackfruit puree the next day or prior a few hours of preparing.
** Drain the rice and wash well once again and drain off excess water by keeping in a colander for about 15 minutes. Add the rice into a mixer grinder along with the soaked methi along with the water in which it is soaked, also add in freshly grated coconut, curds, thin poha (soaked in little bit of water for 10 minutes before grinding) and grind to a very smooth paste without addition of water or only little bit if necessary.
** Now add in powdered or grated jaggery and continue grinding till well mixed in. The batter should be smooth and thick, so do not add in much water while grinding as much as possible. Lastly add in haldi powder and run the mixer for a second till it has mixed in well. Remove the batter in a large stainless steel vessel. Add Salt to taste, cooking soda powder, cover and let the batter rest for a good 8-10 hours before you start using it to make dosa's.
** Note : The batter should be allowed to ferment in a stainless steel vessel that is at least 4-6 times larger in size in ratio to the amount of prepared batter. This has to be done as the batter rises a lot on fermentation and may pour out if the vessel if smaller in size.
** The next day or after 8-10 hours of fermenting the batter add in the ground jackfruit puree and mix the batter well for 2-3 minutes till all the rice that tends to settle down also get mixed in well. Do not add water and keep the batter thick. Now once again cover the batter and keep it aside for 1-2 hours and it is ready to be prepared into surnali- a spongy dosa.
** Heat a iron dosa tava/ non stick pan till it is very hot, then lower the heat, spread a tsp of oil lightly greasing the pan, then pour a large ladle full of batter (about ½ cup) on the center of the tava/ pan from ½ inch height about the tava without touch the same. Do not attempt to spread the dosa, the batter spreads on its own into a nice round circle.
** Add a few drops of oil+ghee all round the outer edges of the dosa, cover with a dome shaped lid. You will see the top portion of the dosa getting dotted with millions of holes and that is the way it should be. Cook on low-medium heat till the top side is cooked and turns spongy and translucent. To check if done you can just touch it with the tip of your fingers to check and see if the batter is still wet, though with experience you will know when you just glance at the dosa.
** Note : Do not raise the heat while cooking this dosa 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 actually cooked only on one side and not flipped over and done, but some people from other regions do so too, but in my home we do not. The top side does get cooked though the dosa is thick as it is covered while cooking and the steam cooks it well on top.
** Now gently loosen through the side edges and lift the dosa in one go and put it gently on a plate. Repeat the process in same pattern for the remaining batter, do remember to apply ghee lightly on tava for each dosa. Also do not top the dosa one on another while hot as it get mushy and looses on texture and taste. You can keep the remaining batter in the fridge and remove dosa the next day too, but in a larger vessel.
** "Ponsa Godi Surnali/ Ripe Jackfruit Sweet Spongy Dosa" is done and ready to be served. This is a sweet dosa usually served either topped with a dollop of fresh homemade butter, ghee or sometimes with honey too. In my home we love to have this with butter/ loni as the both go very well in combo. Children love this yellow colored sweet dosa very much and always demand for more. Do try it out and enjoy with your family and remember to give me a feedback.
** Note : The consistency of the batter should be thick pouring consistency. If thinner do not worry, just add in a few tablespoons of rice flour and mix well to adjust the thickness of the batter. A few trial and errors or observing keenly when someone prepares gives you the correct eyeball method of preparing any dish, so in life always be a keen observer/ learner and you will not go wrong.
** Note : You can increase or decrease the amount of jaggery keeping in mind your family preferences too. However, this is a sweet dosa, but not too sweet that is relished with butter, the same can be prepared without addition of jaggery too, but here since we have added on jackfruit it does become necessary to keep it sweet in taste. I am sharing a common link at the bottom to all the surnoli recipes, you can check out the same for reference and preference.
** Sharing a note below on the Importance of Fermenting the Batter well for the best outcome in a spongy well puffed dosa with plenty of holes, the way a surnali should always turn out. It is very important that the batter rises properly and ferment well for this particular dosa. I myself had issue as it was monsoon with rains pouring outside and added issue was that I ground the batter late in the night and the next morning the dosa did not turn out well. I had to keep it out for another few hours near the kitchen cooking heat for it get warmth and then it was simply fantastic to my relief. I am sharing both pictures below and the mistakes I did so that you do not repeat them.
** I was not satisfied with the outcome of the dosa on day 1, you can check out the picture posted above here and I am sharing the mistakes i made ... 1st mistake, I had ground the batter late at night and weather being cold, the batter had not fermented well, so I left it out for another 8 hours yesterday and then tried it out again and here is the dosa far better than yesterday ... 2nd mistake, I made the mistake of topping it up with ripe jackfruit pieces, which put pressure on the surface of dosa and did not allow it to rise. 3rd mistake is I should have had the patience to wait for the batter to ferment ... Lesson to Learn ... Mistakes happen, but that should not let us give up from trying or from posting, this is how we learn, the more mistake we make, the more perfect we become with time, again, have patience when something goes wrong, remember the saying we all grew up hearing, try try try again, you will succeed at last, Isn't that how we all graduated with flying colors, same theory, here too, Never give up ... Sorry, for the long note and advice, I wanted to motivate and endorse this ... A large, simple and clean picture says it all, it conveys all details minutely when seen intensely unlike any other way ... So go ahead and click and share ... we are all hear to learn, guide and aim out at making our Amchi Dishes famous worldwide .... we want all to cook and relish them with family in their homes.
** There are many more "Surnali/ Surnoli" recipes in the blog, both sweet and non sweet, along with step by step pictures for proper understanding of the preparation, you can check them out through the link given below. You can also browse through many more recipes that are there in the blog they are all tried and tested in my kitchen and have been relished and appreciated by my family and friends.
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