This one is the most favorite preparation of Mangaloreans, be it for wedding, anniversary or festival, the ubiquitous sannas are there to devour. They are soft like sponge, white like snow and when eaten melts like butter. They taste great with almost anything be it any vegetarian curries or non vegetarian curries or a simple coconut chutney or ginger preserve.

Sannas are not similar to idlies which you get in any South Indian hotels, as they differ in taste and looks. Idlies are little firm, thick at the center and thin at the edges whereas sannas are equally thick from center to edges and very soft.

These sannas are prepared in katories (in konkani they are called gindal) and steamed in a cooker (called thondore in Konkani). At a time about 13 to 15 sannas can be steam cooked depending on the size of the cooker.

Ingredients :

Boiled Rice :  2 Cups Raw Rice : 1/2 Cup Urad Dal : 1/4 Cup
Salt : to taste Sugar : 1 tbsp Dry Yeast : 1 tsp

 

PROCEDURE:

Clean, wash and soak rice and dhal preferably overnight. Next morning grind rice and urad dhal by adding little water. When almost ground add sugar and salt to it. Before removing the batter add yeast to it and grind well. Please note that the sanna batter should not be ground finely but coarsely.

Remove the batter from the grinder into a vessel. Add some more water but make sure that the batter is slightly thicker than the dosa batter. Close the vessel and let the batter to ferment for a few hours.

When the batter is fermented and ready, take the katories (gindal) grease them well inside. Pour the batter in to the katories till ¼ full (or half full depending on the depth of the katories and the thickness of the sannas you want).


 

Steam the sannas in a thondore for about 20 minutes. Next round of sannas may be steamed for 15 minutes.

 

 

 

 

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