Surnoli Goan Pan Cakes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 281.4
- Total Fat: 8.8 g
- Cholesterol: 10.0 mg
- Sodium: 57.3 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 3.0 g
- Protein: 5.5 g
View full nutritional breakdown of Surnoli Goan Pan Cakes calories by ingredient
Introduction
from https://vegeyum.wordpress.com/2016/10/16/surnoli/
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. from https://vegeyum.wordpress.com/2016/10/16/s
urnoli/
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.
Number of Servings: 6
Ingredients
-
0.5 tsp Fenugreek seeds / Methi seeds (by YMYSELF)
1.5 cups serving Indian, Aromatic Basmati Rice
250 gram(s)/ 0.5 cup Onken Natural Biopot Set Yoghurt (by REETAK)
4 tbsp Jaggery (by NEED2LOSELOTZ)
225 gram Pressed Rice or Flattened Rice (POHA THIN) Medium 907 grams/2 lb (by ADHIKARI65)
.5 cup Coconut, Unsweetened, grated (by HOOK7890)
6 tsp Purity Farms Organic Ghee / Clarified Butter 1 tsp/5g=1serv
Salt .5tspn
turmeric 0.5tspn
water if needed
A little eno (optional, an old Indian trick to overcome poor fermentation and help with the lightness)
Tips
Some recipes used puff rice rather than poha.
A savoury surnoli can also be made. Leave out the jaggery and add green chilli, ginger and green peas after fermentation and just before making the surnoli. Wonderful!
Directions
Wash the poha and then grind it with the drained rice, curd/buttermilk or yoghurt, jaggery, coconut, salt and turmeric to make a smooth thick paste like dosa batter. Add a little water as required to grind but be careful to keep the batter thick enough.
Leave the batter to ferment overnight, or for at least 8 hours. Sometimes it takes longer to reach peak fermentation. In my kitchen in Winter and early Spring it can take some days.
If you like, stir in about 1/2 1 tspn eno. The addition of eno helps holes to develop as the surnoli cooks.
Heat a non stick pan and grease it with ghee. Put enough batter so that it is a pikelet size, about 10 cm across. You can put a tiny bit ghee around the surnoli and then cover it with a domed lid and cook on a low heat. You want the top to cook without flipping the surnoli over. If you dont have a domed lid, fashion one out of a couple of layers of alfoil it will work.
When the surnoli is cooked, serve with fresh butter, a little chutney powder, or drizzle it with honey and pomegranate seeds.
recipe notes
Some recipes used puff rice rather than poha.
A savoury surnoli can also be made. Leave out the jaggery and add green chilli, ginger and green peas after fermentation and just before making the surnoli. Wonderful!
Serving Size: 6 small pan cakes
Number of Servings: 6
Recipe submitted by SparkPeople user ALL_SMILES_4U.
Leave the batter to ferment overnight, or for at least 8 hours. Sometimes it takes longer to reach peak fermentation. In my kitchen in Winter and early Spring it can take some days.
If you like, stir in about 1/2 1 tspn eno. The addition of eno helps holes to develop as the surnoli cooks.
Heat a non stick pan and grease it with ghee. Put enough batter so that it is a pikelet size, about 10 cm across. You can put a tiny bit ghee around the surnoli and then cover it with a domed lid and cook on a low heat. You want the top to cook without flipping the surnoli over. If you dont have a domed lid, fashion one out of a couple of layers of alfoil it will work.
When the surnoli is cooked, serve with fresh butter, a little chutney powder, or drizzle it with honey and pomegranate seeds.
recipe notes
Some recipes used puff rice rather than poha.
A savoury surnoli can also be made. Leave out the jaggery and add green chilli, ginger and green peas after fermentation and just before making the surnoli. Wonderful!
Serving Size: 6 small pan cakes
Number of Servings: 6
Recipe submitted by SparkPeople user ALL_SMILES_4U.