Wednesday, 21 September 2016

SURPANGLI / सुरपांगळी

SURPANGLI / सुरपांगळी 


Urad dal / split black gram
1 cup
Rice flour
3 cups
Fine rawa / semolina
1 cup
Green chillies paste
½ tbsp.
Haldi / turmeric pdr
¼ tsp
Coriander leaves chopped
¼ cup
1/8 tsp
As required


1.       Wash and soak the urad dal for 5 – 6 hours.

2.       Drain and grind to a fine smooth paste. Add little water if required.

3.       Remove the paste into a container.

4.       Now to the urad dal paste add the rice flour and semolina.

5.       Add water as required and make a smooth lump free, thick but pourable in blobs batter.

6.       Cover and allow to ferment for another 7 – 8 hours.

7.       You will notice that the batter has risen.

8.       Now to this batter add haldi, green chili paste, coriander leaves and salt.

9.       Mix all well.

10.   Heat a pan or a griddle.

11.   Drizzle a little oil.

12.   Just before making the surpangli, add in the soda and mix well. If your batter is fermented very well you may omit adding the soda.

13.   If you are not going to use up the entire batter then remove 2 – 3 ladelfuls of the batter in another bowl and add a pinch of soda to it.

14.   Also add all the other ingredients mentioned in step 8 just before making them.

15.   Pour a ladleful of the batter on the pan and spread it into a circle, not too thick nor too thin.

16.   Drizzle a little oil over it, cover and allow to cook a little.

17.   When the bottom of the surpangli turns golden brown, flip over and cook the other side too.

18.   Serve them hot along with green chutney or coconut chutney.

19.   In case you do not have soda, you can use Eno fruit salt.

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