“Cheppi Surnali with Sungta Hummana/ Spongy Dosa with Prawn Curry” … when there is excess buttermilk/ curds its always either buns, surnali, kadhi etc.… been quite sometime since I had prepared our Konkani traditional cheppi surnali (surnoli) as we usually like to have this dosa with some spicy gravy/ chutney … and when you have some sungta hinga randai/ prawns curry then you just balance it by carrying it forward for bf next morning … Yummilicious ...
** Surnali also called as Surnoli by some in other regions is a traditional soft, spongy, fluffy dosa prepared out of fermented rice soaked in butter milk (Chaas/ Taak/ Curds). Though the most sought after ones are the sweeter version they are prepared without the addition of jaggery too which is called as cheppi surnali, cheppi meaning unsweetened. The sweeter version of dosa is a hit amongst children while the unsweetened one is loved by older generation specially when served with spicy curries either veg or non.veg. I have posted the sweet, unsweetened and a kajoor/ dates flavored one long back to which I will share a link at the bottom of this recipe, do check out for the same. It had been quite some time since I had prepared sunali both sweet as well as unsweetened and hubby likes this version, also there was some prawn curry that could be relished with dosa, so here it is, I am repeating the recipe again here as this version is slightly different as I have not added in any spices unlike in the previous one. So do check this out and please serve it with some spicy gravy curry or chutney of your choice as it tastes best that way. Stay Safe, Stay Blessed.
** Here is my recipe for “Cheppi Surnali with Sungta Hummana/ Spongy Dosa” … My Style … I served it with prawn curry, you may serve it with chutney or any side dish of your choice .....
** Wash 2 cups of raw rice well and soak it in plenty of water for about 3-4 hours. I used Surti Kollam raw rice, you can use any normal raw rice.
** Soak 1 tsp of Methi/ Fenugreek seeds in ¼ cup of water also for 3-4 hours separately.
** Note : 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. 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.
** In a separate bowl add in 1 cup of thin textured poha/ beaten rice/ avalakki along with 1 cup of sour buttermilk/ curds for about 2 hours.
** Drain off the water from rice, wash well once again, drain off water and put it in a mixer grinder along with ½ cup of freshly grated coconut/ soyi/ nariyal and the soaked methi seeds along with the water and grind to a fine rava texture. Do not add in excess water.
** Now add in the by now soaked poha in butter milk to the above ground mixture and further grind till done. Add in little bit of water only if necessary. Remove into a large sized bowl, add salt to taste, mix well, cover and keep it aside to ferment for 8-10 hours or overnight.
** Note : Be careful with the addition of water, do not make the batter thinner in consistency, retain thickness as that of the batter for Idly.
** Once the batter has fermented for 8-10 hours or overnight add in 1 tsp of cooking soda and mix well for one minute in one direction/ clockwise only. Leave it aside covered for 10-15 minutes and the batter is now to be removed into dosas.
** Heat a non-stick or Iron tava to smoking point and then lower the heat to minimum, add in a tsp of oil and rub over with a tissue paper all over to leave only a thin film of oil on the tava, now the tava is all ready for the dosa to be prepared.
**. Now pour about ½ cup of batter on tava from about an inch or two above the tava in the center and let spread on its own, do not try to spread it with the spatula, this batter spreads itself into a beautiful round circle by itself.
** Now cover the dosa with a dome shaped cover and let cook on low heat for a few minutes, Open the lid and check, a well fermented batter will give out a million holes on the dosa, that is how surnali is supposed to be. Cover and let cook till done
** This dosa is NOT flipped over and cooked so please do not flip it over. Just check if the top portion is done with the tip of fingers, with practice you will learn, just by looking at the dosa. Gently loosen and lift the dosa and place it as it is on a serving plate.
** “Cheppi Surnali with Sungta Hummana/ Spongy Dosa” is done and ready to be served. Always serve dosa hot from tava, it tastes best that way, you can serve with chutney or any side dish of your choice. I had some leftover prawn curry with which I served these dosas and it was simply an awesome combination.
** Surnali as I mentioned is prepared both in sweet and unsweetened method. You can check out a few browsing through the link given below.
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Thanks.