Sannas are spongy savoury steamed rice cakes popular in Goa and Mangalore, India. Often compared or confused with an idli. The difference between the two is that the sanna batter is flavoured with coconut. Also, fermented with either toddy, urad dal or yeast. Commonly prepared for religious occasions, festivals, feasts and special events. These sannas pair well with pork dishes like vindalho, sorpotel or dukra maas (bafat). A match made in heaven. Perfect to soak up and savour other vegetable or meat gravies too.
On the website, I have three variations of sannas. One with toddy, second with yeast and the third one with urad dal. This time, I decided to incorporate ragi flour. From start to finish, the batter is ready for steaming in 4 hours. Two hours of soaking time with the balance two hours for fermenting. Quick, easy, with the end result light, soft and incredibly delicious. Paired with spicy tangy sorpotel, the ragi sannas complemented the meat gravy beautifully. Our family’s new favourite Ragi Sannas!!!
On the website, I have three variations of sannas. One with toddy, second with yeast and the third one with urad dal. This time, I decided to incorporate ragi flour. From start to finish, the batter is ready for steaming in 4 hours. Two hours of soaking time with the balance two hours for fermenting. Quick, easy, with the end result light, soft and incredibly delicious. Paired with spicy tangy sorpotel, the ragi sannas complemented the meat gravy beautifully. Our family’s new favourite Ragi Sannas!!!
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Ragi (Nachni/Finger Millet) Sannas
(Yields 12)
Ingredients:
1 and 1/2 cups red parboiled rice or idli rice
1/2 cup ragi flour
1/2 cup fresh or frozen grated coconut
3/4 dry active yeast
2 tablespoons + a pinch of sugar
1 tablespoon lukewarm water (to activate yeast)
oil (for greasing moulds)
salt
Method:
Wash, soak rice in hot water for two hours. Ensure to change the water every 30 minutes.
In a blender, first grind the coconut fine with little water. Then with the coconut still in the blender, add drained rice with enough water. Incorporate the ragi flour, 2 tablespoons sugar, and blend until batter is slightly coarse. Transfer to a deep bowl.
To activate dry yeast, add it to a tablespoon of lukewarm water along with a pinch of sugar. Stir and leave for few minutes to froth and foam. Add the yeast mixture to the ground batter and mix well. Cover and leave in a warm place to rise, around two hours.
Heat the steamer with water and lightly oil the moulds. Stir the batter with salt and some water to thin down the consistency if too thick. To check batter, it should have a nappe consistency (if you run your finger along the back of the coated spoon, it should have a clean line).
Pour a ladle or two into the moulds. Place moulds in steamer, cover and steam for around 8 to 10 minutes until firm and cooked. Carefully remove moulds and place them in a dish with little water to cool the moulds faster. Then, run a knife along the edges. The sannas will come off easily.
Serve with pork vindalho, sorpotel or curry of your choice.
Note:
To read click here: Copyright & Privacy Policy
Ragi (Nachni/Finger Millet) Sannas
(Yields 12)
Ingredients:
1 and 1/2 cups red parboiled rice or idli rice
1/2 cup ragi flour
1/2 cup fresh or frozen grated coconut
3/4 dry active yeast
2 tablespoons + a pinch of sugar
1 tablespoon lukewarm water (to activate yeast)
oil (for greasing moulds)
salt
Method:
Wash, soak rice in hot water for two hours. Ensure to change the water every 30 minutes.
In a blender, first grind the coconut fine with little water. Then with the coconut still in the blender, add drained rice with enough water. Incorporate the ragi flour, 2 tablespoons sugar, and blend until batter is slightly coarse. Transfer to a deep bowl.
To activate dry yeast, add it to a tablespoon of lukewarm water along with a pinch of sugar. Stir and leave for few minutes to froth and foam. Add the yeast mixture to the ground batter and mix well. Cover and leave in a warm place to rise, around two hours.
Heat the steamer with water and lightly oil the moulds. Stir the batter with salt and some water to thin down the consistency if too thick. To check batter, it should have a nappe consistency (if you run your finger along the back of the coated spoon, it should have a clean line).
Pour a ladle or two into the moulds. Place moulds in steamer, cover and steam for around 8 to 10 minutes until firm and cooked. Carefully remove moulds and place them in a dish with little water to cool the moulds faster. Then, run a knife along the edges. The sannas will come off easily.
Serve with pork vindalho, sorpotel or curry of your choice.
Note:
- Sannas are ready for steaming in four hours. Quick & Easy Recipe.
- Ensure that the water is boiling before placing the moulds filled with batter in the steamer.
- One cup measure is 250 ml.
