Sannas

SANNA / SANNAS / GOAN STEAMED CAKE / MANGALOREAN IDLIS

In modern times toddy-fermented sannas are rarely made. Instead, the batter can be leavened with yeast .

Goan Sanna | Mangalorean Idlis | Goan Steamed Rice Cake is steamed fluffy and spongy rice cake which is a very popular dish of Goan cuisine. The Sannas are quite popular amongst Goan and Mangalorean Catholics. They are customarily made on celebrations.

Sanna is a coastal Indian food and a specialty of Goan cuisine that you might confuse with an idli, however, this dish is different from the idli. Also known as steamed rice cake, this dish is fluffy and soft and can be enjoyed with any chutney or dip or non veg gravy .

Every Goan is familiar with the delicious of Goan Sannas which is a steam rice cake. Growing up there were two versions a sweet one with jaggery and a plain one which was eat with sorpotel.

INGREDIENTS

• Raw rice – 3 cup [ sona masoori ]
• Urad dal – 2 tbsp [optional ]
• Freshly grated coconut – 1 cup
• Cooked rice or poha – 3/4 cup
• Active Dry yeast – 1 tsp [ use fresh one ]
• Sugar – 3 tbsp
• Salt to taste

PREPARATION

1. Clean ,wash , rinse and soak the rice + urad dal for 4 – 5 hrs .
2. Add the poha to the soaked rice , just 10 mins before you grind .
3. Take the rice + poha + yeast + sugar in a mixer jar and grind it into fine smooth batter by adding required amount of water .
4. Transfer the batter to a big vessel , mix well with clean hands .
5. Cover and keep aside for fermentation for  6 – 8 hrs till the batter increases 3 times more in quantity . In cold regions ,you have to keep for more time may be upto 10 or 12 hrs .
6. ***Keep a plate under the batter vessel ,as sometimes it overflows .
7. After fermentation ,you will see lot of bubbles and the batter will be very light ,start mixing with a ladle.
8. Once you start mixing the batter will settle down .
9. Add salt and mix well .Batter is ready to use .
10. Batter should be of smooth thick flowing consistency .[even if the batter is thin ,the sannas will come perfect ]

METHOD

Grease small vatis  / steel bowls / ramekins / katoris  with oil .

Put the idli  steamer on stove .

Pour a ladle of batter in the greased vatis upto 3/4 level .

Place the vatis in the steamer and steam for 10 to 12 mins depending on the size of vati .

Once done ,allow to cool .

Remove it carefully with a spoon .

Serve it hot with any SouthIndian accompaniments or non veg gravy .

*** Urad dal gives softness to the sannas .

They are a much-loved bread served with pork bafat, a spicy pork dish prepared with a medley of powdered spices. Sannas are also served alongside chicken or mutton curries, or can be eaten for breakfast with coconut chutney or sambhar, or with coconut milk sweetened with jaggery and flavoured with cardamom.

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