Sweet Dosa (GoDa polo/Surnali/Gandarli)

This is one more Konkani special. Jaggery is called ‘GoD’ in Konkani. Its called as ‘Gandarli’ in North Kanara Konkani and ‘surnali’ in South Kanara Konkani. This is usually prepared with colored cucumber(magge, if someone knows the exact english name, pls let me know). I used water melon for this. Even the normal green cucumber can be used.Usually this and the normal cucumber dosa are prepared together for breakfast. Hinga(asafoetida) chutney is prepared along with this. Infact the color of this dosa same as that of ‘jaggery’. Since I used watermelon, I got the watermelon color to the dosa.

Ingredients:
Rice 1 cup
Coconut 1/2 cup
Avalakki (Poha/phovu) 1/4 cup
Jaggery 3/4 cup
Turmeric a pinch
Cucumber(magge/taushe) 1 cup
Salt

Method:
Soak rice in water for 1-2 hrs. Soak poha for 10-15min.
Grind all the ingredients adding little water. Keep overnight.
Make dosas (like uttappa, this dosa is thicker than normal dosa).
Serve hot with chutney.

Serves : 2
Preparation time : 15min

17 Comments for “Sweet Dosa (GoDa polo/Surnali/Gandarli)”

says:

Shilpa, this is a very interesting recipe! I’ve never heard of watermelon being used for dosa. Is it just the regular pink watery watermelon? wow!

I’m adding you to my blogroll. I love your recipes.

cheers!

says:

Shilpa,
I never knew about Magge before getting married. Once I got to know it after marriage, I started using it often. They call it ‘Malabar/Madras Kakdi’ in Pune. But in English…I don’t know. Some call it coloured cucumber. Not satisfactory, eh?

says:

[…] When I was a kid, watermelon was a must at home during summer. Since I absolutely love the chilled watermelon pieces (my mom used to cut them and keep in refrigerator, but she never knew how the pieces disappeared within an hour!!!), my father brings watermelon whenever he comes across them anywhere in the market. My mom never wasted the white part of watermelon, she makes the delicious sweet dosas and normal dosas with them. […]

Aruna Pai

says:

Hi Shilpa….My mom adds a few methi seeds maybe abt a tsp for the above qty. I made this last week. I soaked the poha and kurmura (equal proportion of each) in curd for sometime.

Do you make cheppi surnali. The only diff is it excludes jaggery for people who do not like sweet dosa. A few tips.

1. surnali is never turned once the batter is put on the tava.
2 when kurmura alone is added it never turns brown in the base.
3. It should not be spread like the normal dosa, with the spoon.
4. Jaggery can be grated and added once the batter is done, as here in US grinding in blenders requires a little more water.
5. A pinch of soda to in the batter make it fluffier.
If followed correctly it turns porus and has lots of dots like holes.

Thanks for sharing this.

Aruna Pai

says:

Hi Shilpa….What i mean by the 3rd comment “It should not be spread like the normal dosa, with the spoon” means

add a spoon or two of batter on the tava and allow it to take a round shape on it own, in case a spoon is used to spread the batter circle will appear like normal dosa.

Usha

says:

I made these last week,Were great.Even my mom used to make these & normal dosa always.And she used to make tiny ones.Like 3 dosa on a griddle.Of course , I made only sweet ones here.Still brought back the old memories.Just for fun, I too made in tiny size.My son loved so much that, he ate little over what he used to eat 🙂 Win-win situation for me.

Vatsala Kamath

says:

Nice site !

Surnali, as we call it, is must for us on Tulsi Puja day (15 days from diwali). My mother used to make both chappi and god surnalis. But it used to be Takka surnalis instead of magge. Just a small spoon of sour buttermilk is added to the batter after grinding and allowed to ferment overnight. The dosas become very soft and fluffy.

Other than magge surnali, we also make kuwale ( ash gourd) surnalis but do not add buttermilk or jaggery to it. These taste different.

Also, poha in the recipe can be substituted by layi pitto. The effect is the same.

Teresa Naidoo

says:

Hi there

my husband & I watch alot of Tamil films & we simply love the
way the dosai’s are made & they look to yummy, can you email a simple sweet dosai recipe. we do not have juggery in our country
& we only use white sugar.

Thank you for your time
REgards
TERESA
South Africa

Shilpa: You could use brown/white sugar for this recipe. Sorry, I don’t email any recipe, please check them here.

Ashwin Panemangalore

says:

Add some plain yoghurt to the mix and keep the batter overnight for some fermentation The next morning you can treat yourself to some delicious fluffy surnolis

shalini

says:

Shilpa, this is my son’s favorite morning breakfast. Usually my mom used to make it with curds, which i don’t like. This variation is really great.!

Amita

says:

I have a sweet dosa recipe which involves wheat flour and rava in the proportion of 2:1 mix both and add sugar a chilli if u wish and make a round on the tava..It needs to be fried on both sides by applying oil/ghee on both sides and lo behold you have a yummy quickie dosa for breakfast

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