📝 About This Recipe
Sannas are the pillowy, snow-white jewels of Goan cuisine, offering a delicate sweetness and a unique fermented tang that sets them apart from the South Indian idli. Traditionally leavened with toddy (palm wine), these steamed rice cakes are the essential accompaniment to spicy, vinegary Goan curries like Sorpotel or Vindaloo. Their spongy, porous texture is specifically designed to soak up rich gravies, making every bite a harmonious blend of coastal coconut and fiery spice.
🥗 Ingredients
The Grains
- 2 cups Idli Rice or Parboiled Rice (washed and soaked for at least 4-5 hours)
- 1/2 cup Cooked White Rice (helps in achieving a softer texture)
The Coconut Base
- 1 cup Fresh Grated Coconut (use only the white part, avoiding the brown skin)
- 1/2 cup Coconut Water (room temperature)
The Leavening (Toddy Substitute)
- 1 teaspoon Active Dry Yeast
- 2 tablespoons Sugar (adjust to 3-4 tbsp for sweeter dessert-style sannas)
- 1/4 cup Warm Water (around 105°F-110°F; not too hot or it will kill the yeast)
Seasoning & Steaming
- 1 teaspoon Salt (adjust to taste)
- 1 tablespoon Vegetable Oil (for greasing the molds)
- as needed cups Water (for the steamer)
👨🍳 Instructions
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1
Thoroughly wash the idli rice under cold running water until the water runs clear. Soak the rice in plenty of water for at least 4 to 5 hours.
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2
In a small bowl, combine the warm water (1/4 cup), sugar, and active dry yeast. Stir gently and let it sit for 10-15 minutes in a warm spot until it becomes frothy and bubbly.
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3
Drain the soaked rice and transfer it to a high-speed blender or mixer-grinder. Add the fresh grated coconut and the 1/2 cup of cooked rice.
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4
Add the coconut water and a very small amount of plain water if needed. Grind the mixture into a very smooth, thick paste. The consistency should be thicker than pancake batter.
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5
Pour the ground batter into a large ceramic or glass mixing bowl. There should be plenty of room for the batter to double in size.
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6
Add the frothy yeast mixture to the batter and whisk well to incorporate. Ensure the yeast is evenly distributed for a uniform rise.
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7
Cover the bowl with a clean kitchen towel or a loose lid. Place it in a warm, draft-free area (like an oven with the light on) and ferment for 4 to 6 hours, or until the batter has doubled and smells slightly fermented.
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8
Once fermented, gently fold in the salt. Do not over-mix, as you want to retain the air bubbles created during fermentation.
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9
Prepare your steamer (or idli cooker) by adding 2 inches of water and bringing it to a boil. Lightly grease small stainless steel ramekins or idli molds with a drop of oil.
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10
Pour the batter into the greased molds, filling them only about 3/4 of the way to allow room for the sannas to rise as they steam.
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11
Place the molds into the steamer. Cover the lid (wrapping the lid in a kitchen towel helps prevent condensation from dripping onto the sannas) and steam on medium-high heat for 15-20 minutes.
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12
Test for doneness by inserting a toothpick into the center; it should come out clean. Turn off the heat and let the molds sit in the steamer for 5 minutes.
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13
Remove the molds and let them cool for another 2-3 minutes. Carefully run a thin knife or spoon around the edges to unmold the fluffy sannas.
💡 Chef's Tips
Always use fresh coconut for the most authentic flavor; desiccated coconut will result in a drier, less fragrant cake. If your kitchen is cold, ferment the batter in a preheated (but turned off) oven to ensure a consistent rise. Avoid over-grinding the rice to the point where it becomes hot, as heat can affect the fermentation process prematurely. To get that signature 'flat top', ensure your steamer lid is tight and that you don't open it during the first 12 minutes of cooking. For a 'Sweet Sanna' variation, add a piece of palm jaggery in the center of the batter before steaming.
🍽️ Serving Suggestions
Serve hot with Goan Pork Sorpotel or Chicken Xacuti for the ultimate traditional feast. Pair with a mild, creamy Vegetable Caldine if you prefer a vegetarian option. Enjoy them for breakfast with a side of fresh coconut chutney and a hot cup of Masala Chai. For a sweet treat, serve them drizzled with spiced coconut milk and honey. They are excellent for mopping up the vinegar-based gravy of a classic Goan Fish Curry.