Goan Sannas are steamed rice cakes enjoyed with popular Goan dish known as sorpotel. They can also be eaten plain by making them sweeter using sugar or stuffing them with a jaggery and coconut mixture at the time of steaming. Sannas are traditionally done using coconut toddy which acts as a fermenting agent. For those who don’t have direct access to toddy, you can make sannas in a faster way by using yeast as it reduces the time of fermentation.
Goan Sannas (Toddy Fermented Rice Cakes)Course: Breakfast, SnacksCuisine: IndianDifficulty: Medium
300 grams paraboiled Rice
80 grams grated coconut
250 ml Coconut toddy or 1.5 Tbsp yeast
80 grams Sugar
Salt to taste
- Wash and soak the rice overnight or for at least 6 – 8 hours. drain and grind to a fine, smooth paste with fresh grated coconut and coconut toddy or very little water if yeast is used in place of coconut toddy.
- If using yeast, mix 1 tsp sugar with 1/2 cup warm water in a bowl and sprinkle the yeast over it. Leave for few minutes to froth.
- In a large bowl, mix together the rice-coconut paste, sugar, salt, and yeast mixture or remaining toddy, and enough water to make a think batter. Cover bowl and leave batter to rise (ferment), undisturbed, in a warm place for at least 4 hours or till batter doubles in volume.
- Grease small steaming moulds of idly steamer vessel. pour a little batter into each mould, leaving enough room for it to rise
- Steam for 10-15 minutes till fluffy but cooked through. Then allow steamer to cool on its own. Remove Sanna carefully and serve.