Name: Bachung Soornali
Prep time: 30 min
Total time: 30 min
Ingredients: 3 cups Tandulu (Uncooked rice); 1 tbsp Fenugreek seeds (Uluva); 1 cup Watermelon pieces (Thanni matthan); 1/4 cup Curd/Yoghurt (Thayiru); 1/2 cup Jaggery(crushed) (Sharkkara); 1/4 cup Grated coconut; 1 handful Poha (Aval); 1 tbsp Turmeric powder; Salt (As reqd); Oil

Bachung Soornali

Combination of watermelon, poha, jaggery and curd

Print Recipe

Prep Time 30

Total Time 30

Cuisine North Indian

Servings people

Ingredients

3 cups Tandulu Uncooked rice
1 tbsp Fenugreek seeds Uluva
1 cup Watermelon pieces Thanni matthan
1/4 cup Curd/Yoghurt Thayiru
1/2 cup Jaggery(crushed) Sharkkara
1/4 cup Grated coconut
1 handful Poha Aval
1 tbsp Turmeric powder
Salt As reqd
Oil

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.