Sannas is a Goan and Mangalorean delicacy which is traditionally fermented with toddy and is a festive dish during Christmas. It is a steamed rice cake that has a soft texture and goes well with veg and non veg curries.
Ingredients
1. Idli rice (par boiled rice) – 1½ cup
2. Raw rice (dosa rice) – ½ cup
3. Urad dal – ¼ cup
4. Yeast – ½ tsp
5. Sugar – 4 Tbsp
6. Cooked rice – ½ cup
7. Salt
Preparation
1. Wash and soak rice and urad dal separately for 5-6 hours.
2. Mix yeast with 1 tsp of sugar in ½ cup of lukewarm water. Keep aside for 5-10 minutes.
3. Grind dal to a fine paste and keep aside.
4. Grind idli rice and raw rice together to a fine paste. Transfer to a vessel. Mix with the ground dal and prepared yeast. Add salt and mix well. Add 3-4 Tbsp of sugar and mix well. Cover and keep aside for 3-4 hours to ferment. The batter will then double in quantity. Do not stir the fermented batter.
5. Pour into greased sannas bowls/katoris half full and steam cook for 15-20 minutes.
6. Cool and remove from the moulds/katoris.
Tips
1. In the Goan version of sannas instead of urad dal they use coconut paste.
2. Sannas has a sweet tinge, so adjust sugar accordingly.
3. Sannas may also be stuffed with jaggery-grated coconut mixture, cooked minced meat etc.
4. If you are using instant yeast then add it to the batter directly instead of mixing in lukewarm water.
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