Sannas are goan dishes, its fluffy / spongy rice cakes that go well with any gravy vegetable and non- vege. Although the traditional Sannas have toddy / but here in Kuwait its bit difficult to get if you are in goan can add toddy replace of yeast and if your don’t use today can use yeast.
These sanna just refresh the memories of goan my mum use to make in round mould well i dont has round mould if you has you can make in round or idli cooker as well, it is so spongy and similar to idli, this is made after long time and my kids really enjoy this spongy rice cake and had with red bean with xacuti masala, i just love the aroma of the Xacuti, when cooking the whole house is with it aroma, and it pair with sannas amazingly, we just relish this beautiful and delicious dish. over a weekend.
Recipe Courtesy my dear friend Jessie and she has many more amazing goan cuisine and sure you will be impress with her lovely blog, to reach Jessie click here.
Ingredients for Spongy Sannas noted below.
3 cups red rice
2 cups grated coconut
1 1/2 tsp. dry yeast
1 tsp. sugar (for yeast)
2 tbsp. sugar
2 tbsp lukewarm water
1/2 cup water (for batter)
1 tbsp. oil (greasing mould)
Take a cup, add lukewarm water, add yeast and keep for 5 – 10 minutes, the yeast begin to form a creamy foam on the surface of the water. Meanwhile blend the rice.
Take a blender and blend in small batches, add some rice and coconut In a blender add some water, and blend into smooth paste. (not granulated) and blend all the remaining rice.
Now take the active yeast and add in the batter of rice, add 2 tbsp. sugar and salt, mix add some water to make a thick batter. (the consistency should be thick and not to thin)
Now take the batter bowl and cover, and keep in a warm place for the batter to rise or double for 3 hours.
After 3 hours, take a rice cooker with idli stand, grease the mould, stir the batter and check the salt if required add according to taste, take a spoon and add the batter to the mould don’t add too much batter once it cook it will be double in size. And cook for 15 minutes, check the sanna insert the toothpick if it comes clean then close the flame if not cook for while. And do same process remaining batter.
When the mould are cool, run the plastic knife along the edges, to come easily from the mould.
Serve with Red Beans Xacuti or any gravy according to the desire.
Red Beans Xacuti
For Red Bean Xacuti click here i made with moong just replace with Red beans.
The Sannas mould of goan are round as i dont has i made this is Idli mould if you has round mould can cook in that.
Rice for the sanna can use any Praboiled or red rice depend each desire.