Sanna/Sannas

Sanna or Sannas is a very popular rice cake in Goa and Mangalore. Sanna is made in various ways, some are made of urad dal, while some are made of toddy. When I made it for the first time I felt it’s a beautiful combination of Idli and Appam. This pillowy goodness isn’t well known in India and it’s a shame. As it’s easy to make and tastes heavenly. They go well with spicy non-vegetarian curries, but tastes good with vegetarian dishes too. I used the recipe from Ruchikrandhap. It was perfect!! Do try this recipe as I guarantee that you will find yourself making it often, it’s that amazing!

Sanna/Sannas

Lejna

These delicious pillowy rice cakes can be had for breakfast, lunch or dinner!How versatile! Try this super amazing rice cake with this easy recipe.

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Prep Time 5 mins

Cook Time 20 mins

Soak and ferment 5 hrs

Course Breads, Breakfast, Main Course

Cuisine Goan, Mangalorean

Servings 15 pieces

Equipment

• Ramekins/small bowls

Ingredients

  

• 1½ cups Boiled rice (Idli Rice, Ponni Rice etc)
• ½ cup Raw rice
• ¼ cup Urad dal
• 1 tsp Instant yeast
• 1 tsp Sugar
• 4 tbsp Lukewarm water
• 1 tsp Salt
• 3 tsp Sugar

Instructions

 

• Wash and soak the rice and dal separately.
• Grind the urad dal in cold water till it's fluffy and smooth. Pour it in a large bowl.
• Grind the rice to a smooth paste. Take care not to add too much water. Pour the ground rice into the bowl having the ground dal. Mix them well.
• Prepare the yeast solution by mixing the yeast and sugar in a bowl of lukewarm water. The sugar helps the yeast to dissolve faster. Allow to stand for 10 minutes, the yeast will ferment and turn frothy.
• Add the yeast solution to the ground batter alongwith salt and sugar and mix well with hand. The batter should have a free flowing consistency.
• Cover the bowl and allow it to ferment for 2 hours or till it has doubled in size.
• Do not stir the batter.
• Grease the ramekins/bowls well with oil. Gently scoop out the batter from the top and pour in the ramekins.
• Place sufficient water in the steamer and bring the water to a boil. Place the ramekins in the steamer and close it. Let it steam for 15-20 minutes.
• Remove the lid carefully so as to prevent the vapour from falling on the Sanna.
• Take the ramekins with the help of a mitten. Place the Sanna face down on a plate and place a wet towel on top. Once completely cooled gently pull the sides of the Sanna with your fingertips and remove gently from the ramekin.
• Serve warm.

Keyword Goan Sannas, Mangalorean Sannas, Sanna, Sannas