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Pumpkin Surnali

Pumpkin Surnali

Pumpkin Surnali is a gluten-free, fermented rice pancake sweetened with jaggery and flavored with pumpkin puree. Soft, Spongy, and delicious pancakes for breakfast. Enjoy with lightly salted butter.
Prep Time 5 hours
Cook Time 30 minutes
Additional Time 8 hours
Total Time 13 hours 30 minutes
Servings 4


  • 190 grams (1 cup) Raw rice; washed and drained
  • 90 grams (1 cup) Coconut
  • 120 grams (¾ cup)Jaggery
  • 130 grams (½ cup) Yogurt
  • 122 grams (½ cup) Pumpkin Puree
  • 15 grams (¼ cup) Poha or Rice Flakes ; soaked in 1⁄4 cup water for 5 minutes
  • ¼ teaspoon Haldi
  • teaspoon Methi seeds
  • teaspoon Baking soda
  • Salt to taste
  • Oil for greasing see recipe notes


  • Step 1/Day 1Wash the rice 3-4 times and drain. Add methi seeds and soak in lots of water for 5 hours.
  • Drain the water.
  • Grind the soaked rice with coconut, yogurt and poha. use very little water for grinding. (See recipe notes)
  • Transfer the ground batter to bowl. To the ground batter, add jaggery, haldi and salt Mix well.
  • Ferment for 6-8 hours
  • Step 2/Day 2
    To the fermented batter, add pumpkin puree and mix well to incorporate the puree into the batter.
  • Sprinkle baking soda and gently fold in.
  • Heat a griddle (see recipe notes ) on medium heat.
  • Pour ¼ cup of the batter onto the skillet.
  • Cover and cook undisturbed for 3-4 minutes. Surnali is typically not flipped.
  • Remove from heat and transfer to a serving plate.
  • Repeat with rest of the batter.
  • Serve hot with lightly salted butter.



  • Prep time of 5 hrs is the soaking time and the additional time indicates the time required for fermentation.
  • 1 cup = 250 ml. Typical US cups are 240 ml. You can use these US cups without any drastic difference in the recipe.
  • Edit 10/09/2020: The Surnali batter is thick. For the given measurements, I use about ¼ cup water to grind. Do not pour all at once. Use water a little at a time to grind the batter. The exact quantity of water depends on the water content in the rice after draining, the water content in yogurt etc. It will also thin down a little when you mix the jaggery.
  • We have strived to provide measurements in grams and cups as accurate as possible. there could be slight changes depending on the weighing scale, brands of ingredients etc.
  • These are best enjoyed fresh. However, I have saved extra pancakes in the refrigerator. You can reheat them in a microwave for a few seconds. To make them spongy while reheating a microwave, try covering them with a damp kitchen towel.
  • Surnali is typically cooked only one side and not flipped.
  • I have used a non-stick skillet in the video below to make these pancakes. If you are using a cast iron skillet/gridle, grease the skillet with oil before you add the batter.