Sannas are spongy steamed cakes made with a batter of ground rice and grated fresh coconut. The batter is either fermented with toddy or leavened with yeast. They are usually made with Goa red rice that have an exquisite taste. It is milled to leave distinctive red streaks. Parboiled or idli rice can be substituted for the Goa rice. Usually served as an accompaniment to soak in sorpotel, pork vindalho, chicken shakuti or meat curries.
Difference between a sanna and an idli is that the sanna batter has coconut. Another variation of sanna is a batter made with rice, split white lentils (urad dal), grated coconut or coconut milk.
Difference between a sanna and an idli is that the sanna batter has coconut. Another variation of sanna is a batter made with rice, split white lentils (urad dal), grated coconut or coconut milk.
Sannas With Yeast
(Makes 20)
Ingredients:
3 cups parboiled or idli rice or red rice (available at Indian and Asian stores in Canada)
2 cups grated coconut
1 1/2 teaspoons dry yeast
2 tablespoons + 1 teaspoon sugar
2 tablespoons lukewarm water
1/4 to 1/2 cup water (for batter)
oil (for greasing moulds)
salt
Method:
Wash and soak rice overnight.
In a blender, in batches, grind rice slightly coarse and coconut fine, both separately with very little water.
To activate dry yeast, add it to two tablespoons 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 paste along with two tablespoons of sugar, salt and enough water to make a thick batter.
Mix, cover and leave in a warm place for batter to rise or double, around four hours.
Heat the steamer with water and lightly oil the moulds.
Stir the batter and then pour a ladle or two into the moulds. Place moulds in steamer, cover and steam for around 8 to 10 minutes till firm and cooked. Carefully remove moulds and place them in a dish with little water. The water will cool the moulds faster and if you are running short of moulds, you can use them for the next batch of steaming.
When moulds are cool, run a knife along the edges. The sannas will come off easily. Enjoy with sorpotel or curry of your choice.
(Makes 20)
Ingredients:
3 cups parboiled or idli rice or red rice (available at Indian and Asian stores in Canada)
2 cups grated coconut
1 1/2 teaspoons dry yeast
2 tablespoons + 1 teaspoon sugar
2 tablespoons lukewarm water
1/4 to 1/2 cup water (for batter)
oil (for greasing moulds)
salt
Method:
Wash and soak rice overnight.
In a blender, in batches, grind rice slightly coarse and coconut fine, both separately with very little water.
To activate dry yeast, add it to two tablespoons 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 paste along with two tablespoons of sugar, salt and enough water to make a thick batter.
Mix, cover and leave in a warm place for batter to rise or double, around four hours.
Heat the steamer with water and lightly oil the moulds.
Stir the batter and then pour a ladle or two into the moulds. Place moulds in steamer, cover and steam for around 8 to 10 minutes till firm and cooked. Carefully remove moulds and place them in a dish with little water. The water will cool the moulds faster and if you are running short of moulds, you can use them for the next batch of steaming.
When moulds are cool, run a knife along the edges. The sannas will come off easily. Enjoy with sorpotel or curry of your choice.
Sannas With Toddy
(Yields 15)
Ingredients:
2 cups red parboiled or idli rice
1 cup fresh grated coconut
2 1/2 cups toddy
2 teaspoons sugar
salt
Method:
Wash and soak rice overnight. Grind rice to a slight coarse consistency and coconut fine, both separately with 1 1/2 cups toddy.
Transfer ground paste into a deep bowl. Mix in sugar, salt and balance 1 cup toddy to make a thick batter. Cover and set aside in a warm place for batter to ferment. Within 4 to 5 hours, it will rise and be ready for steaming.
Heat the steamer with water and lightly oil the moulds.
Stir the batter and then pour a ladle into the moulds. Place moulds in steamer, cover and steam for around 8 to 10 minutes till firm and cooked. Carefully remove moulds and place them in a dish with little water. The water will cool the moulds faster and if you are running short of moulds, you can use them for the next batch of steaming.
When moulds are cool, run a knife along the edges. The sannas will come off easily.
Serve with sorpotel, vindalho or curry of your choice.
Note:
(Yields 15)
Ingredients:
2 cups red parboiled or idli rice
1 cup fresh grated coconut
2 1/2 cups toddy
2 teaspoons sugar
salt
Method:
Wash and soak rice overnight. Grind rice to a slight coarse consistency and coconut fine, both separately with 1 1/2 cups toddy.
Transfer ground paste into a deep bowl. Mix in sugar, salt and balance 1 cup toddy to make a thick batter. Cover and set aside in a warm place for batter to ferment. Within 4 to 5 hours, it will rise and be ready for steaming.
Heat the steamer with water and lightly oil the moulds.
Stir the batter and then pour a ladle into the moulds. Place moulds in steamer, cover and steam for around 8 to 10 minutes till firm and cooked. Carefully remove moulds and place them in a dish with little water. The water will cool the moulds faster and if you are running short of moulds, you can use them for the next batch of steaming.
When moulds are cool, run a knife along the edges. The sannas will come off easily.
Serve with sorpotel, vindalho or curry of your choice.
Note:
- How to make toddy with tender coconut water, click here.