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 sannas are flavoured with coconut. Also, fermented with either toddy, urad dal or yeast. Commonly prepared for religious occasions, festivals, feasts and special events. 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 site, I have two variations of sannas. One with toddy and the other with yeast. This is the third one with urad dal in combination with yeast that is required to achieve the desired fluffiness. 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.
On the site, I have two variations of sannas. One with toddy and the other with yeast. This is the third one with urad dal in combination with yeast that is required to achieve the desired fluffiness. 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.
Porous grainy texture sannas
Ground batter before fermentation
Fermented batter
Batter with nappe consistency
Before Steaming
After Steaming
Steamed sannas placed in a dish with water to cool
Sannas With Urad Dal
(Yields 12)
Ingredients:
2 cups red parboiled rice or idli rice
1/4 cup urad dal
1/2 cup grated fresh or frozen coconut
1 teaspoon dry yeast
1 teaspoon sugar
1 tablespoon lukewarm water (for batter)
oil (for greasing moulds)
salt
Method:
Wash, soak rice and dal together 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 and dal with enough water. 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 1 teaspoon 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 of the batter 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:
(Yields 12)
Ingredients:
2 cups red parboiled rice or idli rice
1/4 cup urad dal
1/2 cup grated fresh or frozen coconut
1 teaspoon dry yeast
1 teaspoon sugar
1 tablespoon lukewarm water (for batter)
oil (for greasing moulds)
salt
Method:
Wash, soak rice and dal together 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 and dal with enough water. 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 1 teaspoon 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 of the batter 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.
- Batter should be ground until slightly coarse. This will help the sannas to achieve a porous grainy texture. See picture above of a sanna cut into half in the plate.
- Besides urad dal, yeast helps to achieve soft and spongy fluffy sannas.
- Ensure that the water is boiling in the steamer before placing the moulds filled with batter. They will rise and cook right away.
- Recipes of Sannas With Toddy and Yeast, click here.
