Surnali & Chutney
Preparation for Surnali
2 Cup Rice
1/2 Cup Chana Dal
1/2 Cup Pohe thin
1 Cup Thick Buttermilk
1 Cup Jaggery
2 Pinch of saffron ( soaked in hot milk 2 Tablespoon) instead of Haldi
1 Cup Grated coconut
1 spoon Salt
1/2 Cup Oil for applying on Tawa
Soaked Rice, Dal, Pohe for 6 hrs. Ground it separately at night. Took a large pot Mix it as a semi-solid batter, then added Buttermilk & Jaggery. Made coconut milk of grated coconut. Added saffron, Mixed all the ingredient & kept over that batter till Morning. It was fermented so became almost double. Added salt as well.
Recipe
Took Tawa on the gas stove, brushed oil, took a batter, and put it on Tawa, it spreads of its own, made a circle. It turns a golden brown from one side, we need to take out. A beautiful net comes on the top jali padne. It’s done serve with chutneys & ready to eat
𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐂𝐡𝐮𝐭𝐧𝐞𝐲
Preparations & ingredients
1 coconut grated
6 green chillies
1 spoon salt
1 spoon sugar
1/2 lemon juice/ 1/2 vati curd
1 spoon Jeera
1″ Ginger
Put all in a mixer with 1/2 Vati water, blend it like a thick batter
Seasoning
2 spoon coconut oil
1 spoon Udad dal
1 spoon Mustard seeds
1 spoon Jeera
1 pinch Asafoetida
6 to 8 Kadhipatta
2 Red Chillies
Recipe
Take a bowl, put a mixture & add tadka, fold it gently, ready to serve
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