Goan Recipes & Cooking

A spicy Indo-European Romance...

Sanna

This is a quintessential konkani treat. They are basically rice ground coarsely with coconut and vinegar that are steamed like an Idli. But unlike an Idli, they are very savoury and can be had as a snack or as a side dish with Sarapatel.

Servings

makes 6 servings

Difficulty

Medium

Prep Time

12 hours

Cook Time

30 minutes



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Ingredients

  • 1 cup Parboiled rice, raw
  • 1/2 cup Rice, raw
  • 1/2 cup Coconut, grated
  • 3/4 tsp Active dry yeast
    OR
  • 1 1/2 cup Toddy
  • Sugar Salt to taste

Preparation

  • Wash and soak the rice overnight or fo at least 8 hours. Drain and grind to fine paste with coconut and a little water to a thick smooth paste
  • If using yeast, mix 1 tsp sugar with 1/2 cup warm water in a bowl and sprinkle the yeast over it. Leave for a 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 thick batter. Cover bowl and leave to rise, undisturbed, in a warm place for at least 4 hours or till batter doubles in volume
  • Grease small steaming bowls or use Idli steamer. Pour a little batter into each bowl, leaving enough room for it to rise
  • Steam for 10-15 minutes till fluffy and cooked
  • Serve with Sarapatel
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