Coconut Chile Surnoli
Coconut Chile Surnoli
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Surnolis are pancakes from Goa, on the southeastern coast of India. They are often made sweet and served at breakfast or afternoon tea, but I like them with a little chile to offset the tang you get from the fermented batter (and to eat them as a snack with a beer or glass of wine). Have some coconut cilantro or mango chutney on-hand to spoon on top of the pancakes before eating them.
| Prep Time | 10 minutes |
| Cook Time | 480 minutes |
| Servings |
4 servings
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Ingredients
- 1 1/2 cups idli/dosa rice or another short-grained white rice
- 1 tsp fenugreek seeds
- Water
- 3/4 cup plain yogurt
- 1/2 cup poha (see notes)
- 1/2 cup unsweetened coconut flakes
- 1 tsp kosher salt
- 1 tsp ground turmeric
- 1/4 tsp citric acid
- 1/4 tsp baking soda
- ghee
- 1 tbsp Ginger minced
- 1 green thai chile minced
- 1 small red onion minced
Ingredients
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Instructions
- Place the rice and fenugreek seeds in a small bowl. Add enough water to cover and soak for 8 hours. Drain.
- Combine the soaked rice and fenugreek seeds with the yogurt, poha, coconut, salt, turmeric and
1/2 cup water in a high-powered blender; blend until it resembles a thick pancake batter, adding more water a little at a time as needed. - Transfer the batter to the inner pot. Stir in the citric acid and baking soda. Using the Yogurt function on Normal, ferment the batter for 8 to 12 hours, until it is bubbly and almost double in size.
- Heat
1/2 teaspoon ghee in a nonstick skillet over medium-low heat. Pour in about1/2 cup batter, spreading into a5 inch pancake with the back of a spoon or ladle. Top with chilies and onion. Cover the pan with a lid, and cook for about 3 minutes, until it is cooked through and bubbles appear on top; do not flip it. Transfer to a platter and repeat with the remaining batter, ghee and toppings. - Serve the surnoli with a savory chutney, such as coconut cilantro or mango.
Recipe Notes
Poha are flattened rice flakes; you can find them in Indian grocery stores or online.
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