Surnoli: (Bread dosa/ Buttermilk dosa)

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.

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