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.
Prep20 min
Cook30 min
Soak240 min
Ferment120 min
Servings4
Serving size: 3 sannas
457cal
8gprotein
77gcarbs
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.)
A classic Mangalorean curry featuring tender chickpeas in a fragrant, tangy coconut masala. This Konkani dish balances sweet, sour, and spicy notes perfectly, making it a comforting meal with rice.
A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
About Goan Sanna, Chane Ghashi and Coconut Chutney
Fluffy Sanna with protein-packed Chane Ghashi and tangy chutney – a satisfying vegetarian delight!
This konkani dish is perfect for lunch. With 954.78 calories and 20.939999999999998g of protein per serving, it's a nutritious choice for your meal plan.
14gfat
(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.
4
Serving size: 1 cup
336cal
10gprotein
39gcarbs
18gfat
Ingredients
1 cup Kala Chana (Soaked overnight and drained)
3 cup Water (For pressure cooking the chickpeas)
1.5 tsp Salt (Divided use)
1 cup Fresh Grated Coconut (Can use frozen, thawed coconut)
5 pcs Byadgi Red Chillies (Adjust to your spice preference)
1.5 tbsp Coriander Seeds
0.5 tsp Cumin Seeds
0.5 tsp Turmeric Powder
10 g Tamarind (Seedless, about a small marble-sized piece)
1 tbsp Jaggery (Grated or powdered)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
10 pcs Curry Leaves
0.25 tsp Asafoetida
Instructions
1
Cook the Chickpeas
Rinse the kala chana and soak them in plenty of water for at least 8 hours or overnight.
Drain the soaking water. Place the chickpeas in a pressure cooker with 3 cups of fresh water and 0.5 tsp of salt.
Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the chickpeas are tender but not mushy.
Allow the pressure to release naturally. Do not discard the cooking liquid.
2
Prepare the Masala Paste
While the chickpeas cook, heat a small pan over low heat. Dry roast the Byadgi red chillies and coriander seeds for 1-2 minutes until they become fragrant. Remove from heat and let them cool.
In a blender jar, combine the roasted spices, fresh grated coconut, cumin seeds, turmeric powder, and tamarind.
Add approximately 1/2 cup of water and blend to a very smooth, thick paste. Scrape down the sides and add a little more water, one tablespoon at a time, if needed to facilitate grinding.
3
Simmer the Curry
Transfer the cooked chickpeas along with their cooking water to a large pot or kadai.
1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
2 pcs Green Chili (Adjust to your spice preference.)
0.5 inch Ginger (Peeled and roughly chopped.)
1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
0.5 tsp Salt (Adjust to taste.)
0.5 cup Water (Use as needed for grinding to desired consistency.)
2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
2 pcs Dry Red Chili (Broken into halves.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 pinch Asafoetida (Also known as hing. Optional but recommended.)
Instructions
1
Grind the Chutney Base (5 minutes)
In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
Add 1/4 cup of water to begin.
Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2
Prepare the Tempering (Tadka) (5 minutes)
Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
Stir in the ground coconut masala paste, grated jaggery, and the remaining 1 tsp of salt. Mix thoroughly to combine.
Bring the curry to a gentle boil over medium heat. Then, reduce the heat to low and let it simmer for 8-10 minutes, stirring occasionally. This allows the flavors to meld and the gravy to thicken.
4
Prepare the Tempering (Tadka)
In a small tadka pan, heat the coconut oil over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add the curry leaves and asafoetida. Be careful as they will sizzle. Sauté for another 15-20 seconds until the curry leaves are crisp.
5
Finish and Serve
Pour the hot tempering over the simmering curry. Stir well to incorporate.
Turn off the heat, cover the pot, and let the Chane Ghashi rest for at least 10 minutes. This helps the flavors to deepen.
Serve hot with steamed rice, neer dosa, or sannas.
Combine and Serve (5 minutes rest)
Pour the hot, sizzling tempering directly over the ground chutney in the bowl.
Gently mix the tempering into the chutney. Do not overmix.
Let the chutney rest for at least 5 minutes to allow the flavors to meld together.
Serve fresh with hot idlis, dosas, vadas, or uttapam.
