ニューヨーク・タイムズのインスタグラム(nytimes) - 8月25日 23時20分

Surnoli are soft, round and puffy #pancakes, about the size of a diner’s silver dollars. They can be served like them too, as a warm stack with a piece of melting butter on top. The difference? #Surnoli batter contains no egg and no flour, and it isn't flipped at all but left to cook through on one side. In fact, comparing them to pancakes “is a kind of injustice,” @tejalxrao writes in @nytcooking. These delicious south Indian griddlecakes are made from rice and coconut, and fermented with yogurt overnight. Visit the link in our profile to get @tejalxrao’s #NYTCooking recipe and her @nytmag story about this dish, which was photographed here by @gentlandhyers. #?

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