Sannas are popular in Goan and Mangalorean cuisine. Sannas are typically soft, fluffy, and slightly sweet, often enjoyed with curries or chutneys, especially during festive occasions. There’s a difference between the Goan and Mangalorean versions although they look identical and the process to prepare them is the same. In the Goan version, we add Coconut, whereas in the Mangalorean version, Urad dhal is used to help with the fermentation process similar to an Idli.
This recipe is for the Goan version, I will have another one for the Mangalorean style. The traditional way of making Goan sannas, especially before modern conveniences like dry yeast and electric grinders, involved more labor-intensive and time-honored methods. Here’s how sannas were made the old-fashioned way:
Ingredients:
Salt – a pinch.
Goan raw rice – typically local varieties were used, soaked overnight.
Toddy – a natural coconut sap used as a fermenting agent instead of commercial yeast.
Coconut – freshly grated.
Sugar or jaggery – for sweetening (depending on preference).
In this recipe, I used Idli rice, since Goa rice is not available. I added Yeast instead of Toddy and frozen Coconut instead of fresh. But I can guarantee you, they taste delicious!
This has been on my bucket list for a long time, most people shy away from making it as it’s time consuming and laborious but if you get the hang of it, it’s totally worth it. I must have made at least 15 – 20 batches tweaking the recipe and the process to get to this point.
If you watch the video, I share the traditional steaming pot or tondoor that I got from my Mom. I hold onto it for sentimental reasons, however I don’t use it as it can only make 5 – 6 at a time.
I was so optimistic to master this, that I invested in stainless steel katoris or bowls that are fairly inexpensive. This enables me to make 20 Sannas at a time. I bought about 40 katoris so I could make a double batch if I wanted without wasting time in between to cool down and wash the containers.
Many recipes online, call for a homemade Toddy. This is Yeast added to Coconut Water made to replicate the Toddy or fermented sap you get back home. My recipe uses a dump and go method, the Yeast is added directly to the batter and this makes it way easier to prepare.
Sannas
Ingredients
- 2 cups Goa or Idli rice soaked for 8 hrs or overnight
- 1/2 cup Poha or flat rice
- 500 ml or more Coconut Water
- Water as needed
- 310 gms – 3 cups grated Coconut
- 3 tbsps Sugar
- 1 tbsp Yeast
- 1 tsp Salt
Instructions
- Rinse and drain the Water from the Rice
- Soak the Poha or flattened Rice for 15 mins
- Grind the Rice in batches together with the Poha or flattened Rice using some of the Coconut Water as needed
- Transfer this to a bowl
- Repeat the process with the Coconut, adding the Sugar, Yeast and Salt using the Coconut Water to help bring it.
- You may need to add more Coconut Water or just regular Water
- Add this to the bowl as well and mix together
- Now, add this back in batches in your food processor and process for a second time and transfer to a clean bowl
- Make sure the bowl is big enough to allow for expansion
- Cover and keep in a warm place for 4 – 6 hours
- Prepare your steamer by heating the Water, oiling the katoris or bowls and tie the lid with a cloth to prevent the condensation from falling back into the Sannas
- Once the batter has risen, work quickly to fill the katoris and place on the rack of your steamer
- Cook for 15 – 30 mins
- Allow to cool & unfold
