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.)
This classic Goan Catholic dish features tender pork simmered in a rich, complex masala. The unique balance of tangy vinegar, sweet jaggery, and aromatic spices creates a truly unforgettable flavor profile, perfect for a special meal.
Fluffy sannas paired with a tangy, melt-in-mouth pork indad – pure comfort food, perfectly spiced!
This mangalorean dish is perfect for lunch. With 920.88 calories and 59.41g 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.
Servings
4
Serving size: 1 cup
464cal
52gprotein
24gcarbs
17gfat
Ingredients
750 g Boneless Pork (Shoulder or belly, cut into 1.5-inch cubes)
10 pcs Kashmiri Red Chilies (Dried, for color and mild heat)
1.5 inch Ginger (Roughly chopped)
12 pcs Garlic Cloves (Peeled)
1 inch Cinnamon Stick
8 pcs Cloves
1 tsp Black Peppercorns
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
0.5 cup Coconut Vinegar (Goan toddy vinegar is preferred)
2 tbsp Jaggery (Grated)
1.5 tsp Salt (Or to taste)
2 pcs Onion (Medium, thinly sliced)
3 tbsp Vegetable Oil
1 cup Water (Hot, for cooking)
Instructions
1
Prepare the Masala Paste
Break the dried red chilies, remove stems, and soak them in a little warm water for 20 minutes to soften.
In a high-powered blender, combine the soaked red chilies (with their soaking water), ginger, garlic, cinnamon, cloves, black peppercorns, and cumin seeds.
Add the turmeric powder and coconut vinegar. Blend everything to a very smooth, fine paste. Scrape down the sides of the blender as needed to ensure no coarse bits remain.
2
Marinate the Pork
In a large non-reactive bowl, place the pork cubes.
Pour the ground masala paste over the pork. Add the grated jaggery and salt.
Using your hands or a spoon, mix thoroughly until every piece of pork is evenly coated in the marinade.
Cover the bowl and refrigerate for at least 4 hours, but preferably overnight for the flavors to penetrate deeply.
3
Sauté Onions and Brown the Pork
Heat oil in a heavy-bottomed pan or Dutch oven over medium heat.
Add the thinly sliced onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
Add the marinated pork to the pan. Increase the heat to medium-high and cook for 10-12 minutes, stirring occasionally, until the pork is browned on all sides and the raw smell of the masala has cooked off.
4
Slow Cook the Curry
Pour 1 cup of hot water into the pan and stir well, scraping any browned bits from the bottom.
Bring the mixture to a boil, then reduce the heat to low.
Cover the pan with a tight-fitting lid and let it simmer gently for 60-70 minutes.
Stir every 15-20 minutes to prevent the curry from sticking. The pork should be fork-tender and the gravy should have thickened considerably.
5
Finalize and Serve
Once the pork is tender, uncover the pan and taste the gravy. Adjust the seasoning with more salt, jaggery, or vinegar to achieve the perfect balance of savory, sweet, and tangy.
If the gravy is too thin, simmer uncovered for a few more minutes to reduce it. If it's too thick, add a splash of hot water.
Turn off the heat and let the curry rest for at least 10-15 minutes before serving. This allows the flavors to meld further.
Serve hot with traditional Goan pao, sannas, or plain steamed rice.
