Coconut Chile Surnoli

By: The Complete Indian IP Cookbook by Chandra Ram

Coconut Chile Surnoli
cuisine icon Cuisine
Indian
cuisine icon Course
Side Dish
cuisine icon Difficulty
Medium
cuisine icon Duration
more than 2 hours
cuisine icon Diet
Gluten Free, Vegetarian
cuisine icon Cooking Technique
Yogurt
cuisine icon Notes
["Poha are flattened rice flakes; you can find them in Indian grocery stores or online."]
cuisine icon Keywords
4 servings, baking soda, citric acid, contributed, cook 480 min, fenugreek seeds, ghee, ginger, gluten free, green thai chile, ground turmeric, idli/dosa rice or another short-grained white rice, indian, kosher salt, medium, more than 2 hours, plain yogurt, poha, prep 10 min, red onion, side dish, unsweetened coconut flakes, vegetarian, water, yogurt

prep icon Prep Time
10 min
cook icon Cook Time
480 min

serving icon Servings
4 servings
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
  • 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
  • 1 green thai chile
  • 1 small red onion
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 about 1/2 cup batter, spreading into a 5 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.
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