Hard-boiled eggs tossed in a fiery, tangy Mangalorean masala, slow-roasted in rich ghee. This iconic dish from coastal Karnataka is packed with flavor and pairs perfectly with neer dosa or steamed rice.
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 Egg Ghee Roast with melt-in-mouth Sanna – a perfectly spiced, soul-satisfying dish that's rich in flavor!
This mangalorean dish is perfect for snack. With 762.6199999999999 calories and 21.509999999999998g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
10 leaves Curry Leaves
0.25 tsp Turmeric Powder
0.5 tsp Jaggery (powdered)
1 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (chopped, for garnish)
0.5 cup Water (hot, for soaking and grinding)
Instructions
1
Boil and Prepare the Eggs
Place eggs in a saucepan and cover with cold water by at least one inch.
Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10 minutes for perfect hard-boiled eggs.
Immediately transfer the cooked eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
Peel the cooled eggs and gently make 2-3 shallow vertical slits on each one. This helps the masala penetrate the eggs. Set aside.
2
Prepare the Ghee Roast Masala Paste
In a small bowl, soak the Byadgi dried red chilies and the piece of tamarind in 1/2 cup of hot water for 15 minutes. This will soften them for grinding.
While the chilies soak, heat a small, dry pan over low heat. Add coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds. Dry roast for 2-3 minutes, stirring constantly, until they become fragrant. Be careful not to burn them.
Transfer the roasted spices to a blender jar. Add the soaked chilies, soaked tamarind (along with its soaking water), and peeled garlic cloves.
Blend everything to a very smooth, thick paste. Add a tablespoon or two of extra water only if necessary to facilitate grinding.
3
Cook the Masala
Heat the ghee in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until it turns soft and golden brown.
Add the curry leaves and sauté for another 30 seconds until they turn crisp.
Add the ground masala paste, turmeric powder, and salt to the pan. Mix everything well.
Reduce the heat to low-medium and cook the masala for 10-12 minutes, stirring frequently. The key is to cook it until the raw smell disappears, the paste darkens to a deep red, and you see ghee separating from the sides of the masala.
4
Roast the Eggs
Once the masala is well-cooked, add the slit, hard-boiled eggs to the pan.
Gently toss and fold the eggs with the masala, ensuring each egg is thoroughly coated. Be careful not to break the eggs.
Sprinkle the powdered jaggery and drizzle the fresh lemon juice over the eggs. Mix gently to combine.
Continue to roast on low heat for another 4-5 minutes, allowing the eggs to absorb the rich, tangy, and spicy flavors of the masala.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve the Egg Ghee Roast hot with traditional accompaniments like Neer Dosa, Appam, or simply with steamed rice.
Servings4
Serving size: 1 serving
448cal
7gprotein
76gcarbs
12gfat
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.
