Goan Sannas (Toddy Fermented Rice Cakes)

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)

Goan Sannas (Toddy Fermented Rice Cakes)

Recipe by Ushakal GroupCourse: Breakfast, SnacksCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 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.

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