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.