Goan Sannas with Goan Pork Indad

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.

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.

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.