When we visited the United States, we discovered that amongst the most popular breakfast items was the pancake. I particularly loved them served with maple syrup.
Back in India, we Konkanis have a dish which we call "Surnali" which is like a sweet pancake. It is made of rice, beaten rice, jaggery and yogurt. You get soft, fluffy pancakes characterized by their porous texture and their "melt in the mouth" properties. Traditionally, these are served for breakfast with dollops of home made butter.
Here's the recipe:
- Raw rice, 1 and 1/2 cups
- Fenugreek/Methi Seeds, 1 tsp
- Turmeric powder, 1/2 tsp
- Beaten rice/Poha (Thin Variety), 1 cup
- Yogurt, 1 cup
- Grated Jaggery, 1 cup, or as per taste
- Grated Coconut, 3/4 cup
- Salt, to taste
Soak the rice and methi for at least 4 hours. Wash and soak poha in a separate container.
Grind all the ingredients except jaggery to a fine paste initially. Try and keep the mixture as dry as possible.
Add the jaggery and grind again till well combined. Add water only if required. Add salt to taste.
The ideal batter should be thick and not runny. Ferment overnight till well risen.
Using this batter, make dosas on a moderately hot and greased dosa tawa without spreading the batter too much.
These dosas are thick and cooked only on one side.
Hence covering the dosa tawa with a lid when it is being roasted is very important so that the dosas don't remain uncooked.
Traditionally served with dollops of home made butter.
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