Sanna

Hello dear readers! Today I will share one more interesting recipe. Sanna is a type of idli prepared by the  Mangalorean/ Goan Christian community. It is very soft ,spongy and mildly sweet to taste. I had this recipe in my ‘to do list’ since few years and I successfully  prepared it recently. I followed the recipe exactly from Shireen ‘s blog ‘Ruchik Randap’. She has explained it in detail and I followed it  exactly which gave me  perfect results. Traditionally Sanna batter is fermented with ‘Toddy'(fermented coconut/Arrack) . Its a cheap liquor which some locals consume. But we used Yeast for fermenting.

All this while we used to get store bought ‘Sannna’s from some supermarket or some small joints. But now we have a fool proof recipe. Its very easy to prepare as far as you follow the recipe precisely. I was not confident during the preparation until I got the result. ‘Sanna’ are best had with chicken curry though traditionally they have with pork curry. But we can have with some North Indian curry or even with chutney too.

Ingredients:

Boiled rice/Idli rice/ Kutsambar rice – 1.1/2 cups(I used Kutsambar)

Dosa rice – 1/2 cup

Urad dal – one fistful or 1/4 cup

Yeast – 1 heaped tsp

Sugar -1 tsp for the yeast solution

Water – 3- 4 tbsp to prove the yeast

Salt – to taste

Sugar- 3 tbsp for the batter or to taste

Method:

1. Wash both the rice well and soak it together for atleast 3 hours.
2. Wash the urad dal and soak it separately for 3 hours.
3. Grind the urad dal to a smooth and fluffy batter.
4. Take it in a big vessel.
5. Grind the rice to almost fine batter.
6. Mix it in the urad dal batter.
7. Dont add much water while grinding.
8. Keep the batter consistency as that of dosa batter not very thick.
9. Now prepare the yeast solution.
10. Take lukewarm water and add yeast and sugar.
11. Mix it well.
12. Keep it in a warm place for 10 minutes like in microwave with the light on.
13. Once it turns frothy it is ready to use.
14. If it doesn’t turn frothy repeat it again.
15. This is to check the freshness of the yeast.
16. If not Sanna’s wont turn fluffy.
17. Now add the yeast solution in the batter along with salt (1 tsp) and sugar.
18. Mix it well with the spatula or with clean hands.
19. Ferment it for 1 1/2 to 2 hours .
20. See that you place the batter in a wide and big vessel as the batter will overflow during the fermentation process. (Mine did)
21. I had placed the vessel in microwave to ferment.(switched off)
22. Once the batter gets fermented  grease the idli moulds.
23. Heat the idli tondoor or steamer.
24. Don’t disturb the batter by mixing it if you want fluffy Sanna.
25. If you mix the batter the Sanna’s will flatten.
26. Now take a ladle,start taking the batter from top and fill it in the moulds until half.
27. Steam it for 15 – 20 minutes.
28. Once done remove the lid of the steamer to prevent the vapour falling on the Sanna.
29. Remove the moulds and place it upside down on a plate(Sanna’s facing the plate).
30. Allow it to cool.
31. Once cooled unmould it with your hands carefully by pushing it  inwards and then invert the moulds.