Goan Sannas with Mangalorean Pork Bafat

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.

Sear and Spice the Pork

• Add the marinated pork to the pot. Increase the heat to medium-high and sear the pork for 5-7 minutes, stirring occasionally, until it's browned on all sides.
• Add the remaining Bafat masala to the pot. Stir well and cook for 1 minute until the spices are fragrant.

Slow Cook the Curry

• Squeeze the soaked tamarind in its water to extract the pulp, then strain the liquid into the pot, discarding the solids.
• Pour in the vinegar and 2 cups of water. Stir everything to combine.
• Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 80-90 minutes.
• Stir every 15-20 minutes to prevent sticking. The curry is done when the pork is fork-tender and the fat has rendered, creating a rich gravy.

Rest and Serve

• Once cooked, turn off the heat. Taste and adjust the salt if necessary.
• Let the curry rest, covered, for at least 20-30 minutes before serving. This allows the flavors to meld and deepen.
• Serve hot with traditional Mangalorean Sannas (steamed rice cakes), pao (bread rolls), or plain steamed rice.