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.
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 1 1/2cups idli/dosa rice or another short-grained white rice
  • 1tsp fenugreek seeds
  • Water
  • 3/4cup plain yogurt
  • 1/2cup poha(see notes)
  • 1/2cup unsweetened coconut flakes
  • 1tsp kosher salt
  • 1tsp ground turmeric
  • 1/4tsp citric acid
  • 1/4tsp baking soda
  • ghee
  • 1tbsp Gingerminced
  • 1 green thai chileminced
  • 1small red onionminced
  1. Place the rice and fenugreek seeds in a small bowl. Add enough water to cover and soak for 8 hours. Drain.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the surnoli with a savory chutney, such as coconut cilantro or mango.
Recipe Notes

Poha are flattened rice flakes; you can find them in Indian grocery stores or online.