Coconut Chile Surnoli


  • 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
  • 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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