An old South Indian crepe called SURNALI is made with rice and urad dal. It tastes a little sweet and fragrant, which makes it a great choice for breakfast or a snack. The traditional SURNALI ingredients are in this recipe, and a little cardamom is added to make it taste better.
Ingredients: 1 cup rice. 1/4 cup urad dal black gram. 1/4 cup fenugreek seeds. 1/2 cup grated coconut. 1/4 cup jaggery or sugar for a sweeter version. A pinch of salt. 1/4 teaspoon cardamom powder. Ghee or oil for cooking.
Instructions: Soak the fenugreek seeds, urad dal, and rice in water for 4 to 6 hours, or overnight. They should be clean. After the ingredients have been soaked, drain them and mix them with flaked coconut, jaggery, salt, and cardamom powder to make a smooth batter. If you need to, add water until the batter is the consistency of crepe batter. Put a crepe pan or nonstick skillet on medium heat and add a little ghee or oil to coat it. Put a small amount of the batter in a hot pan and spread it out into a round, thin crepe. It's done when the bottom turns golden brown and the edges begin to lift. Turn the crepe over and cook the other side until it's golden brown too. Take the SURNALI crepe out of the pan and do it again with the rest of the batter. Serve hot with something like coconut chutney or ghee on the side. Enjoy your traditional and tasty SURNALI crepes!
Prep Time: 20 minutes
Cook Time: 30 minutes
Southern Trinity Anglican Church
