Sanna - Sannas - Sannaa

Close-up of raw rice in wooden spoon on table
Banar Fil Ardhi / EyeEm / Getty Images
  • 5 hrs 20 mins
  • Prep: 5 hrs,
  • Cook: 20 mins
  • Yield: Serves 5-10
Ratings (18)

This typically coastal Indian food is eaten with curries, stir-fries and even on its own. There's nothing like warm, soft and fluffy Sannas to go with a Pork Vindaloo or Sorpatel!

What You'll Need

  • 500 grams rice
  • 2 medium sized coconuts
  • 500 milliliters Goan toddy or 2 1/2 teaspoons dried yeast
  • 2 teaspoons sugar (to mix with yeast if using)
  • Salt to taste
  • 4 teaspoons sugar (to add to batter)
  • 1 cup warm water (if using yeast)

How to Make It

  • Wash the rice well and soak in water overnight. In the morning, drain the water and grind the rice into a fine paste with a little toddy. If you are not using toddy, grind the rice on its own.
  • Scrape the coconut out of the shell and grind it into a paste too.
  • If you are using the yeast, mix it with 2 teaspoons 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 toddy/ yeast water. Mix well to form a thick batter.
  • Allow this batter to ferment for 4 to 5 hours.
  • Grease an Idli stand (or small ramekin dishes with a little cooking oil and pour enough batter into the mold/ramekin dishes to fill about 3/4 of the way.
  • Put the Idli stand/ ramekin dishes 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 molds/ramekin dishes and serve hot with a curry of your choice.