Sannas
Sannas are Goan Idlis, popular in the Konkan region along the Western coast of India. They are typically made in Catholic households during feasts and festivities
Servings 4 people
Ingredients
For soaking and grinding
- 1 cup raw rice (pacharisi)
- 1 cup ponni rice (or any par-boiled rice)
- ⅓ cup urad dal
- a pinch of methi
- a handful of poha
Rest of the ingredients
- ½ cup grated coconut( loosely packed)(50g)
- 1 cup homemade fermented water
- 1 tbsp sugar
- salt as needed
- water as needed
- oil for greasing
Instructions
- Soak all the ingredients mentioned under 'for soaking and grinding' for 2 hours.
- Grind them in a wet grinder or a blender. First, grind the coconut, then grind the soaked contents to a smooth batter using the fermented water and plain water as needed. The batter should be of flowing consistency, but not watery.
- Add the sugar and salt as needed and Let it ferment in a warm place for 6-8 hours or overnight.
- Once it ferments, gently give it a mix and add more salt or sugar if needed.
- Heat up the steamer with water as needed and grease the containers with oil. Fill the containers up to ⅔ cup with the batter and steam for 12-15 minutes.
- When it is done remove the containers from the steamer, let it sit for a minute, and then de-mold.
- Serve with any chutney or meat curries of your choice. I served it with chicken varatharacha curry and it was so good