Coconut Chile Surnoli

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.

Cuisine

Indian

Course

Side Dish

Difficulty

Medium

Duration

more than 2 hours

Diet

Gluten Free, Vegetarian

Cooking Technique

Yogurt

Keywords

4 servings, baking soda, Chandra Ram, 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 Time

10 min

Cook Time

480 min

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.

Notes