How to make Surnoli - A traditional Mangalorean snack with a twist.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Rice (चावल), Yogurt (दही)

Cuisine : Maharashtrian

Course : Snacks and Starters

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Surnoli Recipe Card

Surnoli
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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Surnoli checkout Baby Uttapam, Masala Dosa, Neer Dosa, Noodle Cakes with Sliced Chicken . You can also find more Snacks and Starters recipes like Ratalu Ki Chatpati Chaat, Curry Pasties, Matar Paneer Samosa, Crackling Spinach.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Surnoli Recipe

  • Rice 2 cups

  • Yogurt 1 1/2 cups

  • Pressed rice (poha) 1/2 cup

  • Scraped coconut 1/2 cup

  • Oil 2 tablespo

  • Ginger finely chopped 1 tablespoon

  • Green chillies finely chopped 2-3

  • Green peas 1 cup

  • Salt to taste

Method

Step 1

Soak rice in yogurt in a bowl for 4-5 hours. Add poha, ¼ cup coconut and keep aside for half an hour. Grind into a coarse paste, cover and set aside to ferment overnight.

Step 2

Heat 2 tbsps oil in a non stickpan, add ginger, green chillies and sauté.Add green peas, salt, remaining coconut and toss well.

Step 3

Transfer the mixture into a bowl and lightly mash the peas. Heat a non sticktawa and spread a little oil on it. Add salt to the fermented batter and mix well.

Step 4

Pour a ladleful of the batter on the tawa. Immediately, sprinkle some peamixture over it.

Step 5

Sprinkle some oil and press the mixture lightly.Cover and cook till the underside turns golden. Transfer onto a serving plate and serve hot.