Sannas
Veg
Vegan
Soft, spongy steamed rice cakes fermented with coconut toddy or yeast — the Goan equivalent of idli but slightly sweeter and lighter, with a distinctive tang from toddy fermentation. The essential accompaniment to sorpotel, xacuti, and Goan curries.
Cuisines
Mangalorean
Udupi
Malvani
Saraswat
Goan
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | raw rice |
| 1/2 cup | coconut milk |
| 1/4 cup | sugar |
| 1/4 teaspoon | salt |
| 1 teaspoon | dry active yeast |
| 1/4 cup | warm water |
Instructions
- 1 Wash and soak the raw rice in water for 4 hours.
- 2 Drain the soaked rice and grind it with coconut milk to form a smooth batter.
- 3 Dissolve the sugar in warm water and add the dry active yeast. Let it sit for 10 minutes until frothy.
- 4 Mix the yeast mixture into the rice batter along with salt. Stir well to combine.
- 5 Cover the batter and let it ferment in a warm place for 4-6 hours or until it doubles in volume.
- 6 Grease small bowls or idli molds with oil.
- 7 Pour the fermented batter into the molds, filling them halfway.
- 8 Steam the sannas in a steamer for 15-20 minutes or until a toothpick inserted comes out clean.
- 9 Allow them to cool slightly before unmolding.
Tips
For a richer flavor, use fresh coconut milk and ensure the batter is well fermented for fluffy sannas.