Jackfruit Seed Surnoli / Bikanda Surnoli
Surnoli is an Indian Pancake or Dosa Variety and a popular Konkani Breakfast Recipe. Made with cooked jackfruit seeds or Bikanda, this savoury dosa recipe from Saraswat cuisine is extremely light, spongy, gluten free and vegan.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups Rice (125 ml cup size) washed and soaked in 6 cups of water for 3 hours
- 20 nos Jackfruit Seeds or Bikanda (pressure cooked with salt, skin removed)
- 2 tbsp Urad Dal (1 tbsp is 15 ml )
- 2 tbsp Poha
- 1 tsp Methi Seeds or Fenugreek seeds ((to be soaked with rice))
- 1 tbsp Grated Coconut
- 1/2 tsp Haldi powder or Turmeric powder
- Water as required to grind the batter
- Salt to taste
- Oil as required to cook the Surnoli
Instructions
- 1
Pressure cook the jackfruit seeds and mash them lightly. Grind them into a thick smooth paste by adding some water and keep aside.
- 2
In a mixer grinder jar, add the soaked and drained rice, Urad Dal, soaked poha, methi seeds,grated coconut. Grind them using little water until smooth
- 3
Add the thick jackfruit seeds paste and grind once again until the batter has mixed well.
- 4
Remove the contents in a vessel. Cover and Allow it to ferment for 8 to 10 hours, preferably overnight.
- 5
After the batter has fermented, add salt and turmeric powder. Mix lightly. Add some water to adjust consistency and start preparing the dosas
- 6
Heat a griddle, add oil and lightly grease the pan.
- 7
Pour a ladle of this batter and gently spread, pour few drops of oil on the side and cover the dosa pan with a lid. Note - you should not spread the batter like regular dosa. It has to be thicker like a uttapam, only then you will get the spongy effect and the perforation.
- 8
Remove the dosa from the pan and serve immediately / store in a casserole until breakfast.