Sweet Surnoli Dosa | A Konkani Recipe from Goa

A cousin to Eliappe, the Surnoli is equally as delicious

Talking about Eliappe prompted Moni Bharadwaj (who is the daughter of one of the authors of Festivals of India) to remind me of Surnoli. Surnoli is a Konkani dosa made from fermented rice batter in a similar way to Eliappe. How wonderful to have two very similar dishes, from different parts of India.

Surnoli is a Kokani dish from Goa eaten for breakfast or as a tiffin or even for dinner. Yellow in colour, they have a puffy texture with holes due to fermentation, and are eaten with home made butter. They can be sweet (as here) or made without jaggery for a savoury pikelet. When sweet, surnoli  have a porous and soft texture due to the jaggery, and they taste very good.

This dish uses poha, an Indian rolled rice. It is easily obtainable from your Indian shop. There are several different thicknesses of poha – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There are also poha types made from red rice and brown rice. For this dish, use a white, medium or thick poha for better results.

If you like this recipe you should also try Methi Dosa, Eliappe and Crumpets. We have other Dosas – try Potato Dosa, Cheela, and Coconut Dosa.

Are you looking for other Poha dishes? Try Poha with Onions (Kanda Poha), Kolache Poha, and Poha with Banana, Honey and Coconut.

Are you looking for other Breakfast dishes? Try Baked Figs with Thyme, Bondi Bircher Muesli, and Rose Yoghurt with Fruits.

Would you like other dishes from Goa? Try Fried Okra, Fiejoada, and Beetroot and Carrot Subzi.

Have a look at our Sweet Dosa recipes. All of our Breakfast dishes are here. You might also like to browse all of our Desserts. Or check out all of our Poha recipes and Dosa recipes. All of our Goan dishes are here. Or simply explore our Mid Spring recipes.

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Eliappe, Sweet and Delicious Pikelet-like Dosa

A delicious, surprising Indian pancake style dish

This recipe is adapted from Festival Cookbook by Vilma Patil. Eliappe recipes vary wildly. Some cook Eliappe in molds, some in a wok, some cook them free-form. Some ferment the batter, some do not. Some cook over a very hot pan, some cook them more slowly. Some include additional ingredients.

This is my interpretation of Eliappe, sweet and delicious pikelet-like dosa snacks. If you cook it differently, I would love to hear. If you like this, you should also check out the Goan Surnoli.

This is especially good for Pongal Festival in South India.

You might also like to browse all of our Desserts. Or you might be interested in our Poha (flattened rice) recipes. Explore our Dosa recipes too.

Continue reading “Eliappe, Sweet and Delicious Pikelet-like Dosa”