Sanna - Sannas - Sannaa

Written by
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Petrina Verma Sarkar
Updated 08/10/19
Close-up of raw rice in wooden spoon on table
Banar Fil Ardhi / EyeEm / Getty Images
  • Total: 5 hrs 20 mins
  • Prep: 5 hrs
  • Cook: 20 mins
  • Yield: 5-10 Portions (5-10 Servings)

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 chicken sukka, a pork vindaloo or sorpatel!

Ingredients

  • 2 cups (500 grams) rice
  • 2 medium-sized coconuts
  • 1 pint (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)

Steps to Make It

  1. 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 today, grind the rice on its own.

  2. Scrape the coconut out of the shell and grind it into a paste too.

  3. 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.

  4. 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.

  5. Allow this batter to ferment for 4 to 5 hours.

  6. 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.

  7. 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.

  8. When cooked, gently remove from the Idli molds/ramekin dishes and serve hot with a curry of your choice.

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