A classic Mangalorean curry featuring tender black chickpeas simmered in a fragrant, freshly ground coconut and spice masala. This hearty and wholesome dish is perfect with steamed rice or neer dosa.
Prep20 min
Cook40 min
Soak480 min
Servings4
Serving size: 1 cup
324cal
10gprotein
35gcarbs
Ingredients
1 cup Black Chickpeas (soaked overnight and drained)
3 cup Water (for pressure cooking)
1.5 tsp Salt (divided)
1 cup Grated Coconut (fresh or frozen)
5 piece Dry Red Chillies (Byadgi or Kashmiri for color)
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.
Creamy, protein-packed Chane Gashi with melt-in-mouth Sanna. A gut-friendly, soul-satisfying combo!
This konkani dish is perfect for dinner. With 781.3399999999999 calories and 17.939999999999998g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
Turmeric Powder
1 tsp Tamarind Paste
1 tsp Jaggery (powdered, optional)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
10 piece Curry Leaves
0.25 tsp Asafoetida
Instructions
1
Cook the Chickpeas
Place the soaked and drained black chickpeas in a pressure cooker.
Add 3 cups of fresh water and 0.5 tsp of salt.
Secure the lid and pressure cook on medium heat for 6-7 whistles, or for about 20-25 minutes, until the chickpeas are completely soft but still hold their shape.
Let the pressure release naturally. Do not discard the cooking water.
2
Roast the Spices
While the chickpeas cook, heat a small pan over low-medium heat.
Dry roast the dry red chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns for 2-3 minutes until they release a rich aroma. Stir continuously to prevent burning.
Remove the spices from the pan and let them cool completely.
3
Grind the Masala Paste
In a blender or grinder jar, combine the cooled roasted spices, grated coconut, turmeric powder, and tamarind paste.
Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water, a tablespoon at a time, if needed to achieve a smooth consistency.
4
Simmer the Curry
Place a heavy-bottomed pot or kadai over medium heat.
Add the cooked chickpeas along with their cooking water to the pot.
Stir in the ground coconut masala paste, the remaining 1 tsp of salt, and the optional jaggery.
Mix everything thoroughly and bring the curry to a gentle boil.
Reduce the heat to low and let it simmer for 10-12 minutes, allowing the flavors to meld and the raw taste of the masala to cook off. The gravy will thicken during this time.
5
Prepare the Tempering and Serve
In a small tempering pan (tadka pan), heat the coconut oil over medium-high heat.
Once the oil is hot, add the mustard seeds. When they begin to splutter, add the curry leaves and asafoetida. Sauté for 30 seconds until the leaves are crisp.
Immediately pour this hot tempering over the simmering curry.
Stir well, cook for one more minute, then turn off the heat.
Let the Chana Gashi rest for 10 minutes before serving hot with steamed rice or neer dosa.
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.
