Sannas (Konkani), are a spongy steamed savoury rice cakes, made in a typical Mangalorean & Goa style variant of idli, a South Indian dish. They go well with any non-veg to veg curries. Also along coconut chuttney. This typically coastal Indian food is eaten with curries, stir-fries and even on its own. This fluffy rice idli is a must for all christian weddings, also many people make then in home during festive seasons. There's nothing like warm, soft and fluffy Sannas to go with your choice curry! It is very easy to make. Try one in home. And I bet you... You will crave for it again and again ;)
Ingredients:
3 cups rice [You can use cutsambar rice, idli rice or even boiled rice]
2 cups of beaten rice/poha [you can also add puffed rice (laye)]
1 cup grated coconuts
2 tsps active yeast
2 tsps sugar (to mix with yeast)
Salt to taste
2-4 tsps sugar (to add to batter, its a choice not a compulsion)
warm water (for mixing yeast)
Preparation:
Tips:
If your batter has become little diluted, adjust the batter thickness by adding poha/beaten rice
3 cups rice [You can use cutsambar rice, idli rice or even boiled rice]
2 cups of beaten rice/poha [you can also add puffed rice (laye)]
1 cup grated coconuts
2 tsps active yeast
2 tsps sugar (to mix with yeast)
Salt to taste
2-4 tsps sugar (to add to batter, its a choice not a compulsion)
warm water (for mixing yeast)
Preparation:
- Wash the rice well and soak in water overnight.[It is good if the rice is soaked well for 8 hrs]
- In the morning, grind the grated coconut to fine paste (you can also use fresh coconut milk).
- Drain the water and grind the rice into a very fine paste, add the beaten rice while grinding along it.
- Mix the rice and coconut pastes together in a large, deep bowl.
- Take the active yeast & mix it with 2 tsps of sugar and the warm water. Stir well. Allow to sit for a few minutes.
- Add the yeast water. Mix well to form a thick batter.
- Allow this batter to ferment for 3 hours [You can also keep it for 4-5 hours, when it comes to cool climate. But in Mangalore weather, we keep it even for 2-3 hours the batter for Sannas ferment well]
- Grease an Idli moulds (small ramekin dishes) with a little coconut oil
and pour enough batter into the mould/ ramekin dishes to fill about 3/4
of the way.
- Put the Idli ramekin dishes into a steamer and steam for 20 minutes at least (or till cooked - a toothpick inserted in the center will come out clean) on high flame.
- When cooked, gently remove from the Idli moulds/ ramekin dishes and serve hot with a curry of your choice.
If your batter has become little diluted, adjust the batter thickness by adding poha/beaten rice
Never had them, will try! Nice pictures!
ReplyDeleteThnQ :) U ll love it, also it is easy to make....
ReplyDeletecan i replace yeast with any other ingredient? i have never used yeast in my south indian cooking so far.
ReplyDeleteU can also use fresh Toddy...
ReplyDelete