Name: Goan Sannas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: goan
Ingredients: 2 cup Idli Rice (Also known as parboiled rice. Sona Masuri can be used as a substitute.); 1.5 cup Fresh Grated Coconut (Fresh coconut provides the best flavor and moisture.); 2 tbsp Sugar (Adjust to your preferred level of sweetness.); 1 tsp Active Dry Yeast (A modern substitute for traditional palm toddy (sur).); 0.25 cup Warm Water (For activating the yeast. Should be lukewarm (105-115°F or 40-46°C).); 1 tsp Salt; 1 cup Water (As needed for grinding the batter.); 1 tsp Oil (For greasing the molds.)

CraftMyMeals

Fish Pulimunchi Recipe - South Indian Dinner | CraftMyMeals

Instructions

1
Prepare Tamarind & Roast Spices (Time: 10 mins)
- Soak the tamarind in 120 ml (1/2 cup) of warm water for 15 minutes. Squeeze well to extract all the pulp. Strain the liquid and discard the solids. Set the tamarind extract aside.
- In a dry pan over low-medium heat, roast the Byadgi and Guntur red chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns for 2-3 minutes until they become fragrant. Be careful not to burn them.
- Remove the roasted spices from the pan and let them cool completely.
2
Sauté Aromatics & Grind Masala (Time: 10 mins)
- In the same pan, heat 1 tbsp of coconut oil. Add the roughly chopped medium onion and garlic cloves. Sauté for 4-5 minutes until the onion turns soft and translucent.
- In a high-speed blender, combine the cooled roasted spices, the sautéed onion-garlic mixture, turmeric powder, and the prepared tamarind extract.
- Grind to a very smooth, fine paste. Add a splash of water if needed to facilitate grinding.
3
Cook the Curry Base (Time: 12 mins)
- Heat 2 tbsp of coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
- Add the finely chopped small onion and sauté for 3-4 minutes until it turns golden brown.
- Add the ground masala paste to the pan. Cook for 8-10 minutes, stirring frequently, until the raw smell disappears and oil begins to separate from the masala.
- Pour in 360 ml (1.5 cups) of water and add salt. Stir well and bring the gravy to a rolling boil.
4
Simmer the Fish (Time: 10 mins)
- Once the gravy is boiling, reduce the heat to medium-low. Gently slide the fish steaks into the gravy, ensuring they are submerged.
- Cover the pan and let it simmer for 8-10 minutes, or until the fish is cooked through. Avoid vigorous stirring; gently swirl the pan occasionally to prevent the fish from breaking.
5
Prepare the Tempering (Time: 3 mins)
- While the fish simmers, heat the remaining 1 tbsp of coconut oil in a small tadka pan.
- Add the mustard seeds and allow them to splutter completely.
- Add the curry leaves and fry for a few seconds until they turn crisp.
- Pour this hot tempering over the fish curry.
6
Rest and Serve
- Turn off the heat, cover the pan, and let the curry rest for at least 15-20 minutes. This allows the flavors to meld and deepen.
- Serve hot with steamed rice, neer dosa, or sannas.

Ingredients

2 cup Idli Rice (Also known as parboiled rice. Sona Masuri can be used as a substitute.)
1.5 cup Fresh Grated Coconut (Fresh coconut provides the best flavor and moisture.)
2 tbsp Sugar (Adjust to your preferred level of sweetness.)
1 tsp Active Dry Yeast (A modern substitute for traditional palm toddy (sur).)
0.25 cup Warm Water (For activating the yeast. Should be lukewarm (105-115°F or 40-46°C).)
1 tsp Salt
1 cup Water (As needed for grinding the batter.)
1 tsp Oil (For greasing the molds.)

Instructions

1
Soak the Rice
- Rinse the idli rice under cool running water 4-5 times, or until the water runs clear.
- Place the washed rice in a large bowl and cover with ample water. Let it soak for at least 4 to 6 hours.
2
Activate the Yeast
- In a small bowl, combine the warm water, 1 tablespoon of sugar, and the active dry yeast.
- Stir gently to dissolve. Let the mixture sit for 10-15 minutes in a warm spot until it becomes frothy and bubbly, indicating the yeast is active.
3
Grind the Batter
- Drain all the water from the soaked rice.
- Transfer the drained rice to a high-speed blender or wet grinder. Add the fresh grated coconut and the remaining 1 tablespoon of sugar.
- Add about 1/2 cup of water and start grinding. Gradually add more water as needed to form a smooth, thick batter. The final consistency should be like a thick pancake batter, with a slightly grainy texture similar to fine semolina.
4
Ferment the Batter
- Pour the ground batter into a large, non-reactive bowl, ensuring it's only filled halfway to allow room for rising.
- Add the salt and the activated yeast mixture to the batter. Mix everything thoroughly with a clean hand or a spatula for about a minute.
- Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free location (like an oven with the light on) to ferment for 8-12 hours, or overnight. The batter should double in volume and have a pleasant, fermented aroma.
5
Steam the Sannas
- Once fermented, avoid stirring the batter vigorously to retain the air pockets. Give it a very gentle fold.
- Prepare your steamer by adding water to the bottom and bringing it to a boil. Grease your idli molds or small steel bowls (vatis) with a little oil.
- Gently pour the batter into the greased molds, filling them about 3/4 full.
- Place the molds in the steamer, cover, and steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of a sanna; it should come out clean.
6
Serve
- Turn off the heat and let the steamer stand for 5 minutes before opening the lid. This prevents the sannas from deflating.
- Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
- Use a wet spoon or knife to gently loosen the edges and demold the sannas.
- Serve the warm, fluffy sannas with spicy Goan curries like Sorpotel, Vindaloo, or Chicken Xacuti.

Fish Pulimunchi with Goan Sannas

Nutrition per Serving

Recipes in this Meal

1. Fish Pulimunchi

Ingredients

2. Goan Sannas

Similar Meals You Might Like

Anjal Masala Fry with Neer Dosa

Prawn Pulimunchi with Boiled Rice

Chicken Pulimunchi with Neer Dosa

Chicken Ghee Roast with Pundi Gatti

Prawn Sukka, Boiled Rice and Tomato Rasam

Mutton Gassi with Neer Dosa

About Fish Pulimunchi with Goan Sannas

Instructions

Ingredients

Instructions