A rich and aromatic Goan curry featuring tender mushrooms simmered in a freshly roasted coconut and spice masala. This traditional dish is bursting with tangy and savory flavors, perfect with hot rice or pao.
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, perfectly spiced mushroom tonak with fluffy sanna. A soul-satisfying Goan treat!
This konkani dish is perfect for dinner. With 694.92 calories and 12.940000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cinnamon Stick
4 pc Garlic Cloves
0.5 tsp Turmeric Powder
1 tsp Tamarind Paste (or a small piece of kokum)
2 pc Green Chili (slit lengthwise)
3 tbsp Vegetable Oil
1.25 tsp Salt (or to taste)
1.5 cup Water (for the curry, plus more for grinding)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Roast Masala Ingredients
In a dry pan over medium heat, add the grated coconut. Roast, stirring frequently, for 4-5 minutes until it turns a uniform golden brown. Transfer to a plate and set aside.
In the same pan, heat 1 teaspoon of oil. Add the sliced onion and sauté for 3-4 minutes until it softens and starts to brown at the edges.
Add the Kashmiri red chilies, spicy red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick. Roast for another 2-3 minutes, stirring constantly, until the spices release a strong, pleasant aroma.
Remove the pan from the heat and let the entire mixture cool down to room temperature.
2
Grind the Masala Paste
Transfer the cooled roasted coconut and the onion-spice mixture to a high-speed blender or grinder jar.
Add the garlic cloves, turmeric powder, and tamarind paste.
Add about 1/4 cup of water and grind to a very smooth, thick paste. Scrape down the sides and add another tablespoon or two of water only if necessary to achieve a fine consistency.
3
Prepare the Curry Base
Heat the remaining vegetable oil in a heavy-bottomed pot or kadai over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes, until it becomes soft, translucent, and light golden brown.
Add the ground masala paste to the pot. Cook for 6-8 minutes, stirring frequently, until the paste darkens in color, becomes highly fragrant, and you see oil beginning to separate from the sides of the masala.
4
Simmer and Finish the Tonak
Add the halved mushrooms and slit green chilies to the cooked masala. Stir gently to coat the mushrooms completely and cook for 2-3 minutes.
Pour in 1.5 cups of hot water and add salt to taste. Stir everything together well.
Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes. This allows the mushrooms to cook through and the flavors to meld.
Check the consistency. If it's too thick, add a splash of hot water. If too thin, simmer uncovered for a few more minutes.
Garnish with freshly chopped coriander leaves and serve hot.
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.
