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 delightful Konkani curry made with tender raw jackfruit and black chickpeas simmered in a spicy, tangy coconut masala. This traditional Mangalorean dish is a perfect blend of sweet, sour, and spicy flavors, best enjoyed with steamed rice.
Fluffy sanna with aromatic Kadgi Ghashi – a soul-satisfying and fiber-rich meal that's truly homestyle!
This konkani dish is perfect for lunch. With 750.43 calories and 15.3g 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
293cal
8gprotein
32gcarbs
17gfat
Ingredients
500 g Raw Jackfruit (Cleaned and cut into 1-inch cubes)
0.5 cup Kala Chana (Soaked overnight and drained)
1 cup Grated Coconut (Fresh or frozen thawed)
5 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended for color)
1.5 tsp Coriander Seeds
1 inch piece Tamarind (Seedless, or use 1 tsp tamarind paste)
0.5 tsp Turmeric Powder (Divided use)
1 tbsp Jaggery (Powdered or grated)
1.5 tsp Salt (Adjust to taste)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
10 pcs Curry Leaves
0.25 tsp Hing
3.5 cup Water (Divided for cooking and grinding)
Instructions
1
Cook the Jackfruit and Chickpeas
In a pressure cooker, combine the soaked and drained kala chana with 1.5 cups of water and a pinch of salt. Pressure cook for 4-5 whistles on medium heat, or until the chickpeas are soft but hold their shape. Let the pressure release naturally.
While the chickpeas cook, place the cubed raw jackfruit in a separate pot. Add 1.5 cups of water and 1/4 teaspoon of turmeric powder. Bring to a boil and cook for 15-20 minutes, or until the jackfruit is tender but not mushy. Drain and set aside, reserving the cooking water is optional.
2
Prepare the Coconut Masala Paste
In a small, dry pan over low heat, roast the dried red chilies and coriander seeds for 1-2 minutes until they become aromatic. Be careful not to burn them.
Allow the roasted spices to cool down completely.
In a blender or grinder jar, combine the roasted spices, grated coconut, tamarind piece, and the remaining 1/4 teaspoon of turmeric powder.
Add 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water, tablespoon by tablespoon, if needed to facilitate grinding.
3
Simmer the Curry
In a large, heavy-bottomed pot or kadai, add the cooked jackfruit, cooked chickpeas (along with their cooking water), and the freshly ground coconut masala paste.
Add the powdered jaggery and salt. Stir everything gently to combine.
If the gravy is too thick, add some of the reserved jackfruit cooking water or fresh water to reach your desired consistency.
Bring the curry to a gentle boil over medium heat. Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes. This allows the flavors to meld beautifully.
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. Wait for them to splutter completely.
Add the curry leaves (stand back as they will splutter) and the hing. Sauté for about 30 seconds until the curry leaves turn crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering curry.
Stir well to incorporate the tempering into the gravy.
Turn off the heat, cover the pot, and let the Kadgi Ghashi rest for at least 10-15 minutes before serving. This helps the flavors to deepen.
Serve hot with steamed rice or traditional Mangalorean red boiled rice.