Goan Sannas
Goan Sanna or Sannas, is a very light and spongy steamed rice cake or idli-like dish. This traditional Goan-style idli is prepared not only by the Christian community of Goa and Mangaluru but also by the Hindu community in Goa. Sannas is traditionally made for Christian weddings, festivals, and other special occasions.
What Are Sannas?
Sannas can be described as the Goan version of South Indian idli. It is lighter, more porous and slightly sweet in taste. Traditionally, Sannas is prepared using local parboiled rice, grated coconut, and coconut toddy. When toddy is not available, dry yeast can also be used to make Sannas.
Sannas are mainly served with spicy non-vegetarian dishes such as Chicken Xacuti and Mutton Vindaloo. They can also be enjoyed with chutney.
Now, let us see the very simple method of making soft and spongy Goan Sannas.
Ingredients for Goan Sannas Recipe
- Idli rice or any rice: 2 cups
- Dry yeast: 1 teaspoon
- Sugar: 3 teaspoons
- Poha (flattened rice): ¼ cup
- Grated coconut: ½ cup
- Salt: As required
How to Make Goan Sannas
1. Soak the Rice
Wash the rice thoroughly and soak it in water for two to three hours.
2. Activate the Dry Yeast
Fifteen minutes before grinding the rice, take the dry yeast and one teaspoon of sugar in a bowl. Add ¼ cup of water, mix well and keep it aside to allow the yeast to rise.
3. Soak the Poha
at the same time Wash the poha thoroughly and soak it for 15 minutes.
4. Prepare the Sannas Batter
Drain the soaked rice. Add the soaked poha, grated coconut, 2 teaspoons of sugar, and one cup of water. Grind everything in a mixer to make a slightly coarse, grainy batter.
5. Transfer the Batter
Pour the ground batter into a large vessel. Add a little water to the mixer jar to loosen any batter sticking to the sides, and pour it into the vessel containing the batter.
6. Ferment the Batter
Add one teaspoon of salt and the activated yeast to the batter. Mix everything well and keep the batter in a warm place for about two hours to ferment and rise.
7. Let the Batter Rise
After two hours, the batter will have fermented and doubled in volume.
8. Fill the Bowls
Grease the bowls in which you want to make the Sannas with a little oil. Fill each bowl to approximately ¾ full with the prepared batter.
9. Steam the Sannas
Add the required amount of water to an idli steamer and bring it to a boil. Place the bowls filled with batter on the steamer rack, cover the vessel and steam for 15 to 20 minutes.
10. Remove the Sannas
Once the Sannas have cooled, gently remove them from the bowls.
Soft and Spongy Goan Sannas is Ready!
Your delicious, soft, fluffy and light Goan Sannas is ready to enjoy!
