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 fiery and tangy fish curry from the coastal region of Mangalore. 'Puli' means tamarind and 'Munchi' means chili, perfectly describing this dish's bold flavor profile. A thick, rich gravy made from roasted spices envelops tender fish steaks, best enjoyed with steamed rice or neer dosa.
Fluffy sanna with tangy, perfectly spiced fish pulimunchi – a gut-friendly and protein-packed coastal treat!
This udupi dish is perfect for lunch. With 830.8 calories and 41.77g 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.
Servings4
Serving size: 1 serving
374cal
34gprotein
17gcarbs
21gfat
Ingredients
600 g Kingfish Steaks (Cleaned and cut into 1-inch thick pieces)
25 g Tamarind (A lime-sized ball)
120 ml Warm Water (For soaking tamarind)
8 pcs Byadgi Red Chillies (Stems removed, for color and mild heat)
4 pcs Guntur Red Chillies (Stems removed, for heat (adjust to taste))
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
0.5 tsp Black Peppercorns
1 medium Onion (Roughly chopped, for masala paste)
6 pcs Garlic Cloves
0.5 tsp Turmeric Powder
4 tbsp Coconut Oil (Divided use)
360 ml Water (For the gravy, adjust as needed)
1.25 tsp Salt (Or to taste)
0.5 tsp Mustard Seeds
1 sprig Curry Leaves
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.
