A classic Kerala dish featuring hard-boiled eggs simmered in a creamy, fragrant coconut milk gravy. Delicately spiced with whole spices and green chilies, it's the perfect partner for appam or idiyappam.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving(1 cup stew with 2 boiled eggs)
479cal
17gprotein
30gcarbs
34g
Ingredients
8 pcs Egg (hard-boiled and peeled)
2 tbsp Coconut Oil
1 inch Cinnamon Stick
4 pcs Clove
3 pcs Green Cardamom (lightly crushed)
2 medium Onion (thinly sliced)
1 tbsp Ginger Garlic Paste
3 pcs Green Chili (slit lengthwise)
1 sprig Curry Leaves
2 medium Potato (peeled and cubed into 1-inch pieces)
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.
Homestyle Goan Egg Stew with fluffy Sanna – a comforting, protein-packed meal for the soul.
This goan dish is perfect for snack. With 926.3599999999999 calories and 24.35g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 cup Thin Coconut Milk (second extract)
1 cup Thick Coconut Milk (first extract)
0.5 tsp Black Pepper Powder (freshly ground for best flavor)
0.5 tsp Garam Masala
1.25 tsp Salt (or to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
If not already done, place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 8-10 minutes for hard-boiled eggs.
Drain the hot water and transfer the eggs to an ice bath to cool completely. Peel the eggs and make a few shallow slits on each one. Set aside.
2
Sauté Aromatics
Heat coconut oil in a wide pan or kadai over medium heat. Add the cinnamon stick, cloves, and crushed cardamom. Sauté for 30 seconds until they release their aroma.
Add the sliced onions, slit green chilies, ginger-garlic paste, and curry leaves. Sauté for 5-6 minutes until the onions turn soft and translucent, but not browned.
3
Cook the Stew Base
Add the cubed potatoes to the pan and stir for a minute.
Pour in the thin coconut milk, salt, and black pepper powder. Stir well to combine.
Bring the mixture to a gentle simmer. Cover the pan, reduce the heat to low, and cook for 10-12 minutes, or until the potatoes are fork-tender.
4
Finish and Thicken
Gently place the slit hard-boiled eggs into the gravy.
Reduce the heat to the lowest setting. Pour in the thick coconut milk and sprinkle with garam masala.
Stir gently to combine and let it heat through for 1-2 minutes. Do not allow the stew to boil, as this can cause the thick coconut milk to curdle.
Turn off the heat.
5
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve the Egg Stew hot with appam, idiyappam, bread, or 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.
