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: 1 serving
448cal
7gprotein
76gcarbs
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 Mangalorean prawn curry with a rich, creamy coconut base. The freshly ground spice paste gives this dish its signature flavor, perfect with steamed rice or neer dosa.
Fluffy Goan Sanna with a tangy, aromatic Prawn Gassi. A protein-packed meal that's a true taste sensation!
This udupi dish is perfect for lunch. With 786.41 calories and 35.02g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
(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 serving
339cal
28gprotein
17gcarbs
19gfat
Ingredients
500 g Prawns (Large or jumbo, cleaned and deveined)
0.75 tsp Turmeric Powder (Divided for marinade and masala)
1.5 tsp Salt (Divided for marinade and gravy, adjust to taste)
1 cup Grated Coconut (Fresh is highly recommended)
8 pcs Byadgi Red Chilies (For color, deseed for less heat)
2 pcs Guntur Red Chilies (For heat, adjust to preference)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.5 tsp Black Peppercorns
0.25 tsp Fenugreek Seeds
6 cloves Garlic (Peeled)
1 inch piece Tamarind (Seedless, marble-sized ball)
2 medium Onion (Finely chopped)
3 tbsp Coconut Oil
1 sprig Curry Leaves
0.5 tsp Jaggery (Grated or powdered, optional but recommended)
2 cup Water (Divided for soaking/grinding and gravy)
Instructions
1
Marinate the Prawns
In a bowl, combine the cleaned and deveined prawns with 1/4 tsp of turmeric powder and 1/2 tsp of salt.
Mix well to coat the prawns evenly. Set aside to marinate for 15-20 minutes while you prepare the masala.
2
Prepare the Gassi Masala
In a small bowl, soak the Byadgi chilies, Guntur chilies, and tamarind in 1/2 cup of warm water for 15 minutes. This will soften them for grinding.
While the chilies soak, heat a small, dry pan over low-medium heat. Add the coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds. Dry roast for 2-3 minutes, stirring constantly, until they become fragrant and slightly darker. Do not let them burn. Remove from heat and let cool.
In a high-speed blender, combine the grated coconut, roasted spices, garlic cloves, the remaining 1/2 tsp turmeric powder, and the soaked chili-tamarind mixture along with its soaking water.
Grind everything to a very fine and smooth paste. Add a few more tablespoons of water if needed to facilitate grinding. The paste should be thick and smooth.
3
Cook the Curry
Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the finely chopped onions and curry leaves.
Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and light golden brown.
Add the ground masala paste to the pan. Sauté for 10-12 minutes on medium-low heat, stirring frequently to prevent sticking. Cook until the raw smell of the masala disappears and you see oil beginning to separate at the edges.
Pour in 1.5 cups of water, the remaining 1 tsp of salt, and the optional jaggery. Stir well to combine, ensuring there are no lumps. Bring the gravy to a gentle boil.
Reduce the heat to a simmer and let the gravy cook for 5 minutes for the flavors to meld.
4
Add Prawns and Serve
Gently add the marinated prawns to the simmering gravy. Stir to coat them.
Cook for 3-4 minutes, just until the prawns turn pink, opaque, and curl into a 'C' shape. Be careful not to overcook, as they will become tough and rubbery.
Turn off the heat. Let the curry rest for 5-10 minutes before serving.
Serve the hot Prawn Gassi with steamed rice, neer dosa, or sannas.
