(Last Updated on : 25/08/2015)
Sannas are spongy steamed savoury rice cakes. They are popular in Goa
. Mangalorean Catholic Cuisine
is incomplete without Sannas. This typically coastal Indian food
is eaten with curries, stir-fries and even on its own. Sannas can be eaten for breakfast with coconut chutney
. It can also be eaten with sweet roce which is a syrup made of coconut milk sweetened with jaggery and flavoured with cardamom
. Every Goan is familiar with the delicious of Goan Sannas which is a steam rice cake.
Sannas are made on various religious occasions such as Ganesh Chaturthi
and Makar Sankranti
by the Hindus
, whereas Catholics prepare them during church feasts. There are generally two versions, a sweet one with jaggery and a plain one which was eat with Sorpotel and Vindaloo. The sweet version is made with jaggery, known as "Godachi Sanna".
500 gms rice
2 medium sized coconuts
2 and 1/2 tsp dried yeast
2 tsp sugar (to mix with yeast)
Salt to taste
4 tsp sugar
1 cup warm water
Wash the rice well and soak in water overnight. In the morning, drain the water and grind the rice into a fine paste.
Scrape the coconut out of the shell and grind it into a paste too.
Mix yeast with 2 tsp of sugar and the warm water. Stir well. Allow to sit for a few minutes and it will begin to rise.
Mix the rice and coconut pastes together in a large, deep bowl and add the yeast water. Mix well to form a thick batter.
Allow this batter to ferment for 4-5 hours.
Grease an Idli stand with a little cooking oil and pour enough batter into the mould to fill about 3/4 of the way.
Put the Idli stand 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 and serve hot with a curry of choice.
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