Goan Sannas with Goan Chana Ros

Activate the Yeast

• In a small bowl, combine the warm water, 1 tablespoon of sugar, and the active dry yeast.
• Stir gently to dissolve. Let the mixture sit for 10-15 minutes in a warm spot until it becomes frothy and bubbly, indicating the yeast is active.

Grind the Batter

• Drain all the water from the soaked rice.
• Transfer the drained rice to a high-speed blender or wet grinder. Add the fresh grated coconut and the remaining 1 tablespoon of sugar.
• Add about 1/2 cup of water and start grinding. Gradually add more water as needed to form a smooth, thick batter. The final consistency should be like a thick pancake batter, with a slightly grainy texture similar to fine semolina.

Ferment the Batter

• Pour the ground batter into a large, non-reactive bowl, ensuring it's only filled halfway to allow room for rising.
• Add the salt and the activated yeast mixture to the batter. Mix everything thoroughly with a clean hand or a spatula for about a minute.
• Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free location (like an oven with the light on) to ferment for 8-12 hours, or overnight. The batter should double in volume and have a pleasant, fermented aroma.

Steam the Sannas

• Once fermented, avoid stirring the batter vigorously to retain the air pockets. Give it a very gentle fold.
• Prepare your steamer by adding water to the bottom and bringing it to a boil. Grease your idli molds or small steel bowls (vatis) with a little oil.
• Gently pour the batter into the greased molds, filling them about 3/4 full.
• Place the molds in the steamer, cover, and steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of a sanna; it should come out clean.

Serve

• Turn off the heat and let the steamer stand for 5 minutes before opening the lid. This prevents the sannas from deflating.
• Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
• Use a wet spoon or knife to gently loosen the edges and demold the sannas.
• Serve the warm, fluffy sannas with spicy Goan curries like Sorpotel, Vindaloo, or Chicken Xacuti.

Prepare the Curry Base

• Heat the vegetable oil in a heavy-bottomed pot or kadai over medium heat.
• Add the finely chopped onion and sauté for 6-8 minutes until it becomes soft and translucent.
• Add the ginger-garlic paste and cook for 1 minute until its raw aroma disappears.
• Stir in the chopped tomatoes and cook for 5-6 minutes, until they break down and become mushy.
• Add the ground coconut masala paste. Sauté for 7-8 minutes, stirring often, until the paste is well-cooked and you see oil beginning to separate from the sides.

Combine and Simmer the Curry

• Pour in the cooked chickpeas along with their reserved cooking water. Mix everything thoroughly.
• Add the tamarind paste, jaggery, and the remaining 1 tsp of salt. Stir well to combine.
• If the gravy seems too thick, add up to 1 cup of hot water to reach your desired consistency.
• Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes to allow the flavors to meld together.
• Taste and adjust the salt, tamarind, or jaggery if needed. Garnish with freshly chopped coriander leaves.
• Serve hot with steamed rice, Goan pav (local bread), or rotis.