Goan Sannas with Kori Gassi

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.

Cook the Curry

• Heat ghee or coconut oil in a heavy-bottomed pot or kadai over medium heat.
• Add the finely chopped medium onion and sauté for 5-7 minutes until it becomes soft and golden brown.
• Add the marinated chicken pieces to the pot. Sear for 4-5 minutes, turning occasionally, until lightly browned on all sides.
• Pour in the ground masala paste. Stir well and cook for 5-6 minutes, stirring frequently, until the masala is fragrant and you see oil separating from the edges.
• Add 1.5 cups of water, 1 tsp of salt (or to taste), and the optional jaggery. Stir everything together to combine.
• Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the chicken is tender and fully cooked (internal temperature of 165°F or 74°C).
• Stir in the fresh curry leaves and simmer for 2 more minutes to infuse their flavor.

Garnish and Serve

• Turn off the heat. Garnish the curry with freshly chopped coriander leaves.
• Let the Kori Gassi rest for at least 10 minutes before serving to allow the flavors to meld and deepen.
• Serve hot with traditional accompaniments like Neer Dosa, Pundi (rice dumplings), or steamed rice.