Sanna singular and plural Sannas are spongy steamed savoury rice cakes originating from the west Coast of Indian subcontinent. They are popular in Goa and Mangalore especially among the Goans .Catholic sannas consist of two types: toddy-fermented sannas and those made using the sap of the coconut palm. But these days it's made mostly with yeast. Sannas are mostly eaten with meat curries unlike idly. If you are thinking what's the difference between idly and sanna. Then here is the answer, sannas are softer and fluffier and also taste sweet while on the other hand idlis are coarser and Idli is made from fermented Urad Dal with baking soda and sannas are made from the toddy or yeast. Sannas taste the best when they are fresh and warm. Hope you know the difference now.Do try it and leave a feed back.
Ingredients
- 2 cups idly rice
- 1/2 cup urad daal
- 1 cup matta rice
- 1 tsp yeast
- 1 tsp sugar + 3 tsp
- Salt 2 tsp or more
Directions
- 1In a small bowl put 1 tsp yeast with 1 tsp sugar and 3 tbsp warm water.
- 2Wash and soak the 2 types of rice and daal and soak all 3 separately for 4 hrs.
- 3After soaking for 4 hrs grind the daal first with enough of water to make it a smooth batter dont make it watery. In the same jar grind one by one both the rice with enough of water to grind it into a smooth paste. The batter should neither be watery nor very thick like idly batter.
- 4Transfer this in a deep wide vessel as it till ferment and rice more than double.
- 5In a small bowl put 1 tsp yeast with 1 tsp sugar and 3 tbsp warm water mix it lightly. Cover and let it ferment for 10 mts. This will turn frothy. If your yeast hasn't turned frothy then the quality is not good.
- 6Add this yeast solution in the batter along with salt and sugar mix well it everything is well incorporated. Sanna is mildly sweet like appam dont worry it wont be more sweet.
- 7Now let it stay undisturbed in a warm place . I usually keep it inside my kitchen cabinet. In hot weather conditions this will ferment in 2 hrs. After the give time carefully remove your vessel out without shaking it and keep it lightly over the surface of the counter and handle it carefully otherwise the batter will go flat. You can see my risen batter in the picture
- 8Dont mix them like idly batter . With a help of a long spoon scoop the batter and remove it and pour it into the greased idly bowls half full only as they will rise.
- 9Place sufficient water in the steamer and bring the water to a boil.If you dont have the idli bowls you can also make them in a flat steel plate.Place them into the steamer, cover the lid and steam for 15-20 minutes. Uncover the steamer to avoid vapour falling on them. When the cool off completely with the help of your fingers you can easily remove them. Serve them with a meat curry. Enjoy.
