Thursday, 14 December 2017


I am going to dedicate this post to my friend Gita, who really appreciated this dish when I took it as part of my lunch box.

Surnali is a dish from the Konkan belt, it is generally made quite sweet and had with ghee or home-made butter. I made it just a tad sweet as I planned to have it with a savoury side dish during lunch time.

It is pretty much simple to make and quite a delight when it gets so gloriously soft and porous on the tawa. Let me now get into how I made it.


2 cups idli rice (this is something I get easily in Bangalore but if you do not have access to this, use any kind of raw rice),
¼ tsp fenugreek seeds,
2 cups grated coconut,
1 cup of sour curd
½ cup thick poha or beaten rice,
½ cup powdered jaggery,
1 small piece of fresh turmeric or ¼ tsp powdered turmeric,
Salt to taste,
¼ tsp baking soda,
Ghee as required


Wash the rice and fenugreek seeds and soak it together for about 4-5 hours.

Wash and soak the thick poha for about 5 minutes.

Grind the soaked ingredients together with grated coconut, fresh turmeric (if using) and curd to a fine paste. I did this in two batches. Then add the jaggery, salt and turmeric powder (if using).
The consistency of the batter should be thick but pourable. If you feel the batter is too thick you can add a little buttermilk to get the right consistency.

Let this ferment for about 8 hours. I generally leave it overnight.

After the fermentation beat it until fluffy and add the baking soda and mix again.

I have not had much success with this dish and my iron dosa tawa, perhaps because of the jaggery, so I generally make it on my non-stick pan.

Heat the non-stick tawa till hot, smear a little ghee and pour a ladle full of batter. Do not spread it around like a normal dosa, you can spread it a bit to get a thick round. Drop a few drops of ghee over it and cook covered. You will see many holes appear on the surface after about one and a half minute. It is generally not flipped over. If you want to you can gently flip it over and cook for just a few seconds.

This version can be served with just some chutney or even just like that.

If you want to make the sweet traditional version use about 1.5 cups of jaggery instead of just half cup jaggery.

Sunday, 10 December 2017

Horsegram Sundal

This is one forgotten breakfast item. It used to be made quite often in my mother’s childhood. Horsegram sundal, black channa sundal, wheat sundal these figured quite often at breakfast and tea time. Tea would also mostly be black with jaggery. Milk was a luxury when either the cow at home gave milk or any of the neighbours had a lactating cow.

I am trying to dig and get these recipes out, let’s see how many I manage.

This recipe is very simple to make and very flavoursome.


1cup of horsegram,
Little more than half a cup of freshly grated coconut,
Salt to taste,
1 tsp of coconut oil,
½ tsp of mustard seeds,
Few curry leaves


Check the horsegram for stones.

Dry roast the horsegram on a low heat. Keep stirring to ensure they don’t burn. Roast them till they turn dark brown in colour. Once it is roasted wash the horsegram well.

Add about 2 cups water and salt to taste and cook it till it is done. Since it is roasted you will get a lovely aroma while it cooks. I cooked it in the pressure cooker.

After cooking drain any remaining water (you can use this water in any sabzi, dal or even to knead your roti dough).

Heat the oil and add the mustard seeds. Once they splutter add the curry leaves and the cooked horsegram. Stir well and then garnish with the freshly grated coconut. You are now ready to dig in.

Thursday, 7 December 2017

Date Palm Jaggery Icecream

This is really not the right time for ice cream but I really wanted to use the karupatti jaggery I bought in an ice cream.

This time of the year we see many vendors from Tamil Nadu selling karupatti jaggery or date palm jaggery in Bangalore. We get something similar in Mangalore but that is generally in the shape of a disc. This was the first time I purchased this one.

Ice cream and kulfi is generally not something I make, in fact I have never made ice cream in the last decade. So this was the first time the hubby got to sample my own made icecream and I must say he was impressed.

Though I call it an icecream it actually had quite a kulfi like taste.

Let’s get down to the recipe I used.


1 ¼ cup milk,
1 cup cream,
1.5 tsp cornflour,
¾ cup of crushed karupatti jaggery,


Put the crushed karupatti jaggery in a pan and add about ½ cup water. Let it stand for a while and it will dissolve completely. Strain this out to remove all impurities. Now cook the syrup till you get a honey-like consistency. Cool this liquid. This recipe requires only ½ cup of this thick jaggery syrup.

Take 1 cup of milk and the cream in a pan and heat it on a low flame till it is hot. Do not boil it.

Take the remaining ¼ cup milk and add the cornflour to it. Pour this cornflour mixture into the heated milk+cream mix and keep stirring int one direction till it thickens to a custard consistency. Switch off the heat and let it cool a bit.

When it almost reaches room temperature pour in half cup of prepared jaggery syrup. Mix well.

Pour this into a freezer proof airtight container. It is very important to use an airtight container to prevent icicles forming in your icecream. Place this in the freezer. When it freezes, remove it and whisk it thouroughly using a hand blender or mixer. Again freeze it. Repeat this at least 3 times. This lends a creamy texture to the ice cream.

While serving you can drizzle a bit of the jaggery syrup on top as well as almond slices.