Konkani Surnoli
Sweet and sour fermented pancakes flavored with cucumber or buttermilk.
About this dish
Originating from the Konkan coast and beloved by the Goud Saraswat Brahmin community, Surnoli is a unique fermented pancake characterized by its pale yellow hue and honeycomb texture. Unlike the savory Uttapam, these are distinctly sweet and tangy, often prepared for breakfast or as a teatime snack. The fermentation is driven by the combination of poha and thick buttermilk or cucumber juice, giving it a melt-in-the-mouth softness.
Ingredients
For the Batter
- 2 cups (400g) Kolam or Sona Masuri rice, soaked for 4 hours
- 1/2 cup (50g) Poha (flattened rice), washed
- 1/2 cup (50g) Fresh grated coconut
- 1/2 cup (120ml) Sour buttermilk or 1 cup grated cucumber
- 1/2 cup (100g) Jaggery powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
- 1/4 tsp Fenugreek seeds, soaked with rice
For Frying
- 2 tbsp Ghee or neutral oil for drizzling
Method
- 1
Grinding the Batter
Drain the soaked rice and fenugreek seeds completely. Place them in a high-speed blender along with the washed poha, grated coconut, turmeric, and sour buttermilk. Grind into a very smooth, thick paste; the consistency should be thicker than a standard dosa batter, resembling a heavy cream.
- 2
Adding Sweetener
Add the jaggery powder and salt to the blender and pulse for 30 seconds until the jaggery is fully dissolved. The batter will loosen slightly due to the jaggery, which is why minimal liquid should be used in the initial grinding stage.
- 3
Fermentation Process
Transfer the batter to a deep steel vessel, leaving enough room for expansion. Cover with a lid and keep in a warm, dark place for 8 to 10 hours or overnight. You will know it is ready when the batter looks aerated, smells slightly fruity/sour, and has tiny bubbles on the surface.
- 4
Preparing the Griddle
Heat a cast-iron tawa or non-stick griddle over medium heat. Test the heat by sprinkling a few drops of water; they should sizzle and evaporate immediately. Lightly grease the surface with a drop of ghee using a silicone brush or a halved onion.
- 5
Pouring the Surnoli
Do not stir the fermented batter vigorously; gently fold it once. Pour a ladleful (about 1/2 cup) of batter onto the center of the tawa. Do not spread it with the ladle; let it flow naturally into a thick, small circle about 5 inches in diameter.
- 6
Developing the Pores
Keep the heat on medium-low. Within 30-45 seconds, you will see hundreds of tiny holes (pores) appearing on the surface as the steam escapes through the fermented batter. This 'honeycomb' look is the hallmark of a perfect Surnoli.
- 7
Steaming the Top
Cover the pan with a tight-fitting dome lid. This traps the steam and cooks the top side of the pancake. Surnolis are traditionally cooked only on one side; the bottom should be golden brown while the top remains soft, pale, and porous.
- 8
Checking Doneness
After about 1.5 to 2 minutes, remove the lid. Touch the center of the pancake lightly; if it isn't sticky and feels springy, it is cooked. The edges should easily lift off the pan without sticking.
- 9
Serving Temperature
Slide the Surnoli off the tawa. Do not stack them immediately while piping hot as they might stick together; let them cool for 30 seconds on a wire rack or separate plates before stacking.
Notes & variations
- Use very sour buttermilk for the best fermentation and flavor profile.
- If using cucumber instead of buttermilk, do not add extra water as cucumber releases plenty of moisture.
- Store leftovers in an airtight container for up to 2 days; reheat gently on a pan to maintain softness.
- The batter should never be thin; if it is, add a tablespoon of rice flour to adjust consistency.
Serve with
Serve warm with a generous dollop of homemade white butter (loni) or a simple coconut chutney.
Cook's note
Never flip the Surnoli; cooking it covered on one side ensures the unique sponge-like texture is preserved.