Sannas - Fermented rice cakes

Sannas - Fermemted rice cakes

Sannas are traditional side dish made with soaked, ground and fermented batter. There is one manglorean version that also has black gram (urad dal) besides rice, and then there is the Goan Sannas that is rice but has toddy in the making. Both variations are traditionally served with non vegetarian gravies

My version is more on goan side but not the authentic one as I don’t have access to toddy. Below is how I made it

Ingredients: makes 10 sannas
200gm Idli rice (parboiled short grain)
4tb freshly grated coconut
salt as per taste
20gm sugar
5gm instant yeast
1/2cup water

Method:
1. Wash and soak rice for 8-10hrs
2. Grind the rice with coconut and little water to a sticky paste like consistency
3. Mix 1/2 cup water, yeast and sugar and mix well
4. Mix ground batter and salt in a pot, add yeast and give a good mix. batter will be flowing consistency and not water
5. keep in a warm place to ferment. It took an hour of me, placed in oven with lights on
6. grease small metal moulds (5cm) with coconut oil
7. Mix fermented batter and fill the bowls 3/4, then steam them (water to be boiling before placing), for 12-15min
8. once done, let the bowl rest for 5min, gently release the edges by fingers, pulling the top away from the edges, all along the diameter of the bowl
9. unmould and done

[suchitrakudva]

Superb sannas! Thanks for the recipe 🙏

[debosmitadey]

Is that a steamer? Can I know the brand?