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 Konkani curry from Mangalore featuring black chickpeas and ivy gourd in a fragrant, tangy coconut masala. This hearty dish is perfect with steamed rice for a comforting meal.
Soft, gut-friendly Sanna with protein-packed Chana Ghashi – a soulful and wholesome meal!
This konkani dish is perfect for breakfast. With 806.64 calories and 18.689999999999998g 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: 1.5 cup
349cal
11gprotein
42gcarbs
18gfat
Ingredients
1 cup Kala Chana (Dry, to be soaked overnight)
200 g Ivy Gourd (Trimmed and halved lengthwise)
1 medium Onion (Finely chopped)
1 cup Grated Coconut (Fresh or frozen)
5 whole Dried Red Chillies (Byadgi or Kashmiri variety recommended for color)
1.5 tbsp Coriander Seeds
1 tbsp Tamarind Paste (Or a small lime-sized ball of tamarind soaked in warm water)
0.5 tsp Turmeric Powder
1 tsp Jaggery (Grated, optional to balance flavors)
1.5 tsp Salt (Divided, or to taste)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
3.5 cup Water (3 cups for cooking chickpeas, 0.5 cup for grinding masala)
Instructions
1
Soak and Cook Chickpeas
Rinse the kala chana thoroughly and soak in ample water for at least 8 hours or overnight.
Drain the soaking water. Transfer the chickpeas to a pressure cooker.
Add 3 cups of fresh water and 0.5 tsp of salt. Pressure cook on medium heat for 5-6 whistles, or until the chickpeas are soft but still hold their shape (about 20-25 minutes).
Once the pressure releases naturally, open the cooker. Do not discard the cooking water; set it aside with the chickpeas.
2
Prepare the Coconut Masala Paste
In a small, dry pan over low heat, roast the dried red chillies and coriander seeds for 1-2 minutes until they release a pleasant aroma. Be careful not to burn them.
Transfer the roasted spices to a blender or grinder jar. Add the grated coconut, tamarind paste, and about 1/2 cup of water.
Grind to a very smooth, fine paste. Add a little more water if necessary to achieve a smooth consistency. Set aside.
3
Sauté Vegetables and Masala
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely.
Add the curry leaves and hing. Sauté for 30 seconds until the leaves are crisp and fragrant.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the halved ivy gourd and turmeric powder. Sauté for 5-6 minutes until the ivy gourd is slightly tender-crisp.
Pour in the ground coconut masala paste. Cook for 5-7 minutes, stirring frequently, until the raw smell disappears and you see oil separating from the edges of the masala.
4
Combine and Simmer the Curry
Add the cooked kala chana along with its cooking water to the pan. Mix everything well.
Stir in the remaining 1 tsp of salt and the grated jaggery (if using).
Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. This allows the ivy gourd to cook completely and the flavors to meld beautifully.
Check the consistency. If the gravy is too thick for your liking, add a splash of hot water. The curry will thicken further as it cools.
5
Serve
Turn off the heat. Let the curry rest for 5-10 minutes before serving.
Serve Chana Ghashi hot with steamed rice, red boiled rice (matta rice), or neer dosa for an authentic Konkani meal.