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Surnoli
Method
- Grind all the ingredients, adding rice, jaggery and salt last of all.
- The batter should be thick. Keep overnight.
- On a greased griddle, spread a large spoonful. Cover with a lid.
- Cook on a low flame.
- When cooked, lift carefully to a plate.
- Surnolis are cooked only on one side.
- The top side should be light and spongy.
- Serve with melted homemade ghee.
- Grind all the ingredients, adding rice, jaggery and salt last of all.
- The batter should be thick. Keep overnight.
- On a greased griddle, spread a large spoonful. Cover with a lid.
- Cook on a low flame.
- When cooked, lift carefully to a plate.
- Surnolis are cooked only on one side.
- The top side should be light and spongy.
- Serve with melted homemade ghee.
Ingredients:
1 cup rice, soaked in water for 3 hours, drained
3/4 cup pohe (flaked rice) soaked in ½ cup butter for 1/2 hour
3/4 cup grated coconut
1/2 cup grated jaggery
1/2 tsp. turmeric powder
Ghee as needed
A pinch of salt
1 cup rice, soaked in water for 3 hours, drained
3/4 cup pohe (flaked rice) soaked in ½ cup butter for 1/2 hour
3/4 cup grated coconut
1/2 cup grated jaggery
1/2 tsp. turmeric powder
Ghee as needed
A pinch of salt
RECIPES BY REHANA KHAMBATY
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