Ingredients:

• 1 cup – (200 g) – raw Rice
• 1/2 tsp – Fenugreek seeds (methi seeds)
• 1/2 cup – Poha (beaten rice)
• 1/4 cup – Butter milk
• 75 g – grated Coconut
• 1/4 tsp – Turmeric powder
• 2 tbsp – jaggery, melted and sieved
• 1/2 tsp – salt
• 2 tsp – oil

Method:

1. Wash and soak rice and methi seeds for 6 hours.
2. Soak poha one hour before grinding.
3. Grind together rice, poha, methi seeds, grated coconut, turmeric powder, jaggery, fenugreek seeds and salt until smooth paste.
4. Add butter milk instead of water while grinding.
5. The batter should not be very thick. It should be like normal dosa batter.
6. Transfer the batter to another big vessel and keep aside for 8 to 10 hours.
7. Heat non – stick dosa tawa and sprinkle 1/4 tsp oil on it.
8. Pour 1 ladleful (120 ml) of batter on it. The batter should be able to spread by itself.
9. Keep it covered.
10. Cook on a low heat until the underside of the surnalli is brown. Carefully remove with a flat spatula.
11. Serve hot with butter / pickle / chutney.
12. You can also use an omelette pan (6 – 7 inches in diameter) instead of normal dosa pan.
13. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya