Surnoli is a traditional breakfast recipe of south canara; it is also called as bread dosa or buttermilk dosa. This is usually prepared if you have left over buttermilk or curds in excess. Usually we make this by adding jaggery.
Here I am giving both sweet and normal dosa version.
Dosa rice – 3 cups
Fenugreek seeds – 2 tsp.
Beaten rice /poha – 1 ½ cup
Salt – to taste
Buttermilk /curd – 2 cups
Grated coconut – from half coconut or 2 fists full.
Eno fruit salt – 1 tsp. each (for sweet/normal version)
Grated jaggery – according to taste (2 to 3tbl sp) (For sweeter version)
Turmeric powder – 1 tsp. (for sweeter version)
- Wash dosa rice, fenugreek and beaten rice twice; discard water. Pour curds and soak this for 3 to 4 hours.
- Grind this in to a smooth paste by adding coconut and salt to an idly batter consistency (little thicker than normal dosa)
- If butter milk is very sour add milk while grinding or else you can add water too (if batter is too thick)
- Now divide this batter into two, take out one portion of batter into a steel vessel in which you keep it for fermenting. This is our normal dosa batter.
- For sweeter version, add turmeric and jaggery to the mixer jar and grind until it is homogenous.
- Remove this batter to another vessel and keep it for fermentation.
- Next day morning add 1 tsp. Eno fruit salt to both the batter and leave it aside for 10 min.
- Make a dosa by pouring one serving spoon of the batter on hot iron griddle, don’t spread.
- You will see thousands of holes on upper surface, smear with butter(Vegan’s can avoid) and cook this in a low flame by closing it with a lid.
- Cook this dosa only on one side and don’t flip.
-Spongy bread dosa is ready to serve and indulge in it with homemade butter or any chutney. Here I have served this with Onion-coconut chutney.