A unique and delicious Mangalorean stir-fry made with tender cashews and ivy gourd. This Konkani classic has a delightful crunch and a mildly sweet and spicy flavor that pairs perfectly with rice and dal.
Prep15 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 cup
225cal
5gprotein
15gcarbs
Ingredients
1 cup Tender Cashews (If using dried, soak in hot water for 2 hours)
250 g Tendli (Also known as Ivy Gourd, trimmed and sliced into thin rounds)
Fluffy, slightly sweet steamed rice cakes from Goa, made with a fermented batter of rice and coconut. Sannas are a perfect, cloud-like accompaniment to spicy Goan curries like sorpotel or vindaloo, expertly soaking up every drop of delicious gravy.
Aromatic Bibbe Upkari with fluffy Sanna – a creamy, gut-friendly homestyle comfort that truly satisfies.
This konkani dish is perfect for lunch. With 681.78 calories and 12g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
1 tbsp Jaggery (Grated or powdered)
1 tsp Salt (Adjust to taste)
0.25 cup Water (For cooking the tendli)
Instructions
1
Prepare Cashews and Vegetables
If using fresh tender cashews (bibbe), rinse them well. If using dried cashews, soak them in hot water for at least 2 hours, then drain.
Wash the tendli (ivy gourd) thoroughly. Trim both ends and slice them into thin, uniform rounds, about 1/8-inch thick. Set aside.
2
Temper the Spices (Tadka)
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. The oil is ready when a single mustard seed sizzles immediately.
Add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Add the urad dal and sauté for about 1 minute, stirring continuously until it turns a light golden brown. This adds a crucial nutty flavor.
Carefully add the slit green chillies and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
3
Cook the Ivy Gourd (Tendli)
Add the sliced tendli and turmeric powder to the pan. Stir well to coat the tendli with the tempering spices.
Sauté for 2-3 minutes, allowing the tendli to slightly soften.
Pour in 1/4 cup of water, add half the salt, and stir. Bring to a gentle simmer.
Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, or until the tendli is tender but still has a slight crunch. Avoid overcooking it into a mushy texture.
4
Add Cashews and Finish the Dish
Uncover the pan and add the prepared tender cashews. Mix gently and cook for another 4-5 minutes, allowing the cashews to heat through and absorb the flavors.
Stir in the fresh grated coconut, grated jaggery, and the remaining salt. Mix everything thoroughly.
Continue to cook for 2-3 minutes, stirring occasionally, until the jaggery has completely melted and the coconut is well-incorporated.
Turn off the heat. Let it rest for a few minutes before serving. Serve hot as a side dish with rice and dal.
Servings4
Serving size: 3 sannas
457cal
8gprotein
77gcarbs
14gfat
Ingredients
300 g Idli Rice (Also known as parboiled rice.)
40 g Thick Poha (Use thick flattened rice flakes for best results.)
100 g Fresh Grated Coconut (Fresh coconut is essential for authentic flavor and texture.)
1 tsp Active Dry Yeast
2 tbsp Sugar (Adjust to your preferred sweetness.)
60 ml Warm Water (For activating yeast. Must be lukewarm, around 40-43°C (105-110°F).)
150 ml Water (For grinding the batter. Add gradually as needed.)
0.75 tsp Salt
1 tbsp Oil (For greasing the molds. Any neutral oil will work.)
Instructions
1
Soak Rice and Poha (4-6 hours)
Rinse the idli rice and thick poha separately under cool running water until the water runs clear.
Combine the rinsed rice and poha in a large bowl.
Add enough water to cover the mixture by at least 2 inches. Cover the bowl and let it soak for a minimum of 4 hours, or up to 6 hours.
2
Grind the Batter (10 minutes)
Thoroughly drain all the water from the soaked rice and poha mixture.
Transfer the mixture to a high-speed blender or a wet grinder.
Add the fresh grated coconut. Start grinding, adding the 150ml of water for grinding gradually until you achieve a smooth, thick, and slightly grainy batter, similar to the consistency of idli batter.
3
Activate Yeast and Ferment Batter (1-2 hours)
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
Pour the activated yeast mixture into the ground batter. Add the salt.
Using a whisk or your clean hands, mix everything together thoroughly for about a minute to incorporate air.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot to ferment for 1 to 2 hours. The batter should rise, become bubbly, and almost double in volume.
4
Steam the Sannas (15 minutes per batch)
Prepare your steamer by adding 2-3 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your sanna molds, idli plates, or small steel bowls (katoris) with oil.
Gently stir the fermented batter once or twice. Do not overmix, as this will deflate the air pockets.
Pour the batter into the greased molds, filling them about 3/4 full to allow space for them to rise.
Carefully place the molds in the steamer. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the sannas. Cover and steam on medium-high heat for 12-15 minutes.
5
Cool and Serve (5 minutes)
Turn off the heat. Let the steamer stand for 2 minutes before opening the lid to prevent the sannas from deflating.
To check for doneness, insert a toothpick or skewer into the center of a sanna; it should come out clean.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Run a knife or spoon around the edges of the sannas to loosen them and gently demold.
Serve the hot, fluffy sannas immediately with Goan pork sorpotel, chicken xacuti, or coconut chutney.
