Bachung Soornali

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Bachung Soornali

Combination of watermelon, poha, jaggery and curd
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 4 people

Ingredients
  

Instructions
 

  • Soak tandulu in water for 4 hours.
  • Soak fenugreek seeds for 1 hour.
  • Soak poha/aval for 5 mins.
  • Grind soaked poha, fenugreek seeds and crushed jaggery together to a fine paste. Do not add too much water since the batter has to be thick.
  • Add turmeric, watermelon pieces, yogurt, grated coconut and tandulu.
  • Grind all ingredients and make a thick batter.
  • Add a pinch of salt.
  • Keep aside the batter in a vessel overnight.
  • In the morning, put a thavo(polachi kayali) on the stove and put 1/2 tbsp oil and spread.
  • Add 1 davalo of batter on the hot thavo and spread it in the shape of a circle. (the circle should be thick and not like pan polo).
  • Roast under cover ONLY ONE SIDE. The end product is called soornali(surnali).
  • When the soornali becomes brownish, remove it from thavo.
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