Sanna | Sannas | Goan Steamed Rice Cakes (Plain & Sweet Version)
Step-by-step recipe with pictures to make Goan Sannas | Sanna, plain version and a sweet version with a coconut and jaggery stuffing.
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 cups Goan red rice/ idli rice/ parboiled rice
- 3/4 to 1 cup freshly grated coconut
- Little less than 1 & 1/2 cup toddy
- 1/4 + 1/4 cup granulated sugar
- 1/2 + 1/2 tsp salt
Filling for chunachi (sweet) sannas
- 3/4 cup freshly grated coconut
- 1/2 cup grated palm jaggery/regular sugarcane jaggery
To be used if toddy is unavailable
- 1 tsp active dry yeast
- 1 tsp sugar
Instructions
- Wash and soak the rice in sufficient water for about 4-5 hours. Drain , set aside.
- In your mixer/grinder, add the drained rice, grind using little toddy (I used about 1 & 1/4 cup) to a smooth batter. Add the toddy in increments so that the batter grinds well. Remove about 1 & 3/4 cup batter in another large bowl. Transfer the remaining batter to another mixing bowl (you will have about 1 & 1/2 cup batter).
- Grind the freshly grated coconut with about 2-3 tablespoons of toddy. Set aside.
- Mix coconut and grated jaggery in a bowl. Cook this mixture on low heat until all the moisture has evaporated and the mixture has dried up.
- For plain sannas-To one bowl with the rice batter, add coconut batter [prepared in step 3, 1/4 cup sugar and about 1/4 teaspoon salt. Add more toddy if required to adjust the batter consistency.
- For sweet sannas-To the other bowl of rice batter, add 1/4 cup sugar and 1/4 teaspoon salt.
- Cover, leave it a warm place to ferment and double in size for about 4-6 hours.
- Grease the sanna moulds with little oil.
- For plain sannas, fill the moulds to about 3/4 th with the sanna batter.
- For sweet sannas, fill the moulds to 1/4th with sanna batter, then add a generous amount of the coconut-jaggery mix, fill with more sanna batter up to 3/4th of the mould.
- Steam for about 20-25 minutes.
- Transfer to a serving platter, serve plain sannas with gravy of your choice or eat it as is. It's delicious on its own. The sweet jaggery sannas are great with your morning cuppa or evening chai.
Notes
- How to make sannas without toddy.
- Dissolve 1 teaspoon sugar in 2 tablespoons of warm water (not hot, or else it will kill the yeast) , add active dry yeast, leave uncovered in a dark place for about 10 minutes.
- Whilst the yeast is getting activated, prepare the rice and coconut batter.
- Check on the yeast mixture. If it's bubbly and foamy, it means it's activated and ready to use. If not, discard, and start again.
- Add the activated yeast mixture to the rice batter. Then divide the batter between two bowls and proceed as mentioned from step 5 above.
- If you want to make only plain sannas, follow these proportions:
- If you want to make only the sweet sannas with jaggery, follow these proportions:
- Homemade toddy recipe here.