This dish has its roots in the Konkan region along India’s western coast, where rice and coconut are the staple of everyday cooking. Surnali is a specialty of Gowd Saraswat Brahmin cuisine in Goa but also in coastal Karnataka, especially in the Udupi and Mangalore regions and in parts of the Konkan belt of Maharashtra. Over generations, simple rice batters evolved into a variety of pancakes and surnali became one of the comforting everyday versions prepared in many homes. Preferred for its soft, spongy texture, with distinctive sour and sweet flavour profile. Traditionally made from a batter of soaked rice, methi seeds, coconut, buttermilk or yogurt, either savoury or sweetened with jaggery. Depending on the season, ingredients such as cucumber, pumpkin, or even ripe bananas may be added, giving each variation its own character.
What makes cucumber surnali especially appealing is its gentle balance of flavours. The cucumber keeps the pancakes moist and light, while coconut adds richness and a delicate fragrance. Jaggery lends a mellow sweetness that complements the other elements without overpowering them. The result is a dish that feels nourishing and satisfying. Enjoyed for breakfast or as a simple snack with tea. Serve with a little homemade butter melting over the warm surnali, or a drizzle of ghee for a comforting aroma.
What makes cucumber surnali especially appealing is its gentle balance of flavours. The cucumber keeps the pancakes moist and light, while coconut adds richness and a delicate fragrance. Jaggery lends a mellow sweetness that complements the other elements without overpowering them. The result is a dish that feels nourishing and satisfying. Enjoyed for breakfast or as a simple snack with tea. Serve with a little homemade butter melting over the warm surnali, or a drizzle of ghee for a comforting aroma.
 Pancake without baking soda |  Pancake with the addition of baking soda |
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Goan Cucumber Surnali (Pancakes)
(Yields 16)
Ingredients:
2 cups idli rice
2 teaspoons methi seeds (fenugreek)
1 cup grated coconut
200 grams cucumber (with skin)
1/2 cup yogurt
1/4 cup jaggery
1/2 teaspoon turmeric powder
1 and 1/2 cups water
1/4 teaspoon baking soda (optional) - refer to note below
oil for greasing
salt
1 cup measure used is 250 ml.
Method:
Wash rice and soak in water with methi seeds for 4 hours.
Once soaked, drain out the water and transfer into a blender jar. Add cucumber pieces with the skin, coconut, yogurt, jaggery, turmeric powder, salt and 1 cup water. Grind to a fine paste.
Transfer batter into a bowl, mix well, cover and set aside in a warm place to ferment overnight or for 8 to 10 hours.
Next day, on resting, the batter thickens. Stir and add an additional 1/2 cup of water to adjust it to thick pouring consistency. Incorporate the baking soda at this stage if batter has not risen as expected.
Note:
Heat a nonstick griddle on medium flame. Lightly grease the surface and when hot enough, pour 1/2 cup of the batter in the centre of the pan. No need to swirl the pan, batter will spread on its own.
Cover with a lid to trap the steam and cook the top of the surnali. Once it is set, do not flip. This pancake is cooked only on one side. If the top takes longer to set, just reduce the flame to the lowest setting. Remove onto a plate.
Continue making surnali as indicated above with rest of the batter.
Serve surnali hot with homemade butter or a drizzle of ghee.
Note:
To read click here: Copyright & Privacy Policy
Goan Cucumber Surnali (Pancakes)
(Yields 16)
Ingredients:
2 cups idli rice
2 teaspoons methi seeds (fenugreek)
1 cup grated coconut
200 grams cucumber (with skin)
1/2 cup yogurt
1/4 cup jaggery
1/2 teaspoon turmeric powder
1 and 1/2 cups water
1/4 teaspoon baking soda (optional) - refer to note below
oil for greasing
salt
1 cup measure used is 250 ml.
Method:
Wash rice and soak in water with methi seeds for 4 hours.
Once soaked, drain out the water and transfer into a blender jar. Add cucumber pieces with the skin, coconut, yogurt, jaggery, turmeric powder, salt and 1 cup water. Grind to a fine paste.
Transfer batter into a bowl, mix well, cover and set aside in a warm place to ferment overnight or for 8 to 10 hours.
Next day, on resting, the batter thickens. Stir and add an additional 1/2 cup of water to adjust it to thick pouring consistency. Incorporate the baking soda at this stage if batter has not risen as expected.
Note:
- A total of 1.5 cups of water was used.
Heat a nonstick griddle on medium flame. Lightly grease the surface and when hot enough, pour 1/2 cup of the batter in the centre of the pan. No need to swirl the pan, batter will spread on its own.
Cover with a lid to trap the steam and cook the top of the surnali. Once it is set, do not flip. This pancake is cooked only on one side. If the top takes longer to set, just reduce the flame to the lowest setting. Remove onto a plate.
Continue making surnali as indicated above with rest of the batter.
Serve surnali hot with homemade butter or a drizzle of ghee.
Note:
- Though batter was kept near the hot vent for 10 hours here in Canada, it did not rise as expected. Hence, added baking soda to make the surnali more porous and spongy.
