Name: Goan Sannas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: goan
Ingredients: 2 cup Idli Rice (Also known as parboiled rice. Sona Masuri can be used as a substitute.); 1.5 cup Fresh Grated Coconut (Fresh coconut provides the best flavor and moisture.); 2 tbsp Sugar (Adjust to your preferred level of sweetness.); 1 tsp Active Dry Yeast (A modern substitute for traditional palm toddy (sur).); 0.25 cup Warm Water (For activating the yeast. Should be lukewarm (105-115°F or 40-46°C).); 1 tsp Salt; 1 cup Water (As needed for grinding the batter.); 1 tsp Oil (For greasing the molds.)

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Goan Tondak & Sannas Recipe - Vegan Dinner | CraftMyMeals

Instructions

1
Prepare the Cowpeas: Rinse the red cowpeas thoroughly. Soak them in ample water for 6-8 hours or overnight. Drain the soaking water. In a pressure cooker, combine the soaked cowpeas, 2 cups of fresh water, and 0.5 tsp of salt. Pressure cook for 4-5 whistles on medium heat, or until the cowpeas are tender but still hold their shape. Set aside and do not discard the cooking water.
2
Roast the Masala Ingredients: Heat 1 tbsp of coconut oil in a heavy-bottomed pan over medium heat. Add coriander seeds, dried red chilies, black peppercorns, cloves, and the cinnamon stick. Roast for 1-2 minutes until the spices are fragrant. Add the sliced onion and sauté for 5-7 minutes until it turns golden brown. Finally, add the grated coconut and reduce the heat to low. Roast, stirring continuously, for 4-5 minutes until the coconut is golden brown and aromatic. Be careful not to burn it. Turn off the heat and allow the mixture to cool completely.
3
Grind the Masala: Once the roasted mixture has cooled, transfer it to a grinder or blender jar. Add the turmeric powder and tamarind paste. Grind to a very smooth, fine paste, adding a few tablespoons of water as needed to facilitate grinding.
4
Prepare the Curry Base (Tadka): Heat the remaining 2 tbsp of coconut oil in a deep pot or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Immediately add the curry leaves and sauté for a few seconds until crisp. Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
5
Cook the Masala: Add the ground coconut masala paste to the pot. Sauté on medium-low heat for 5-7 minutes, stirring frequently. Cook until the paste darkens in color and you see oil beginning to separate from the sides of the masala.
6
Combine and Simmer: Add the cooked cowpeas along with their cooking water to the pot. Pour in an additional 1-2 cups of water, depending on your desired gravy consistency. Stir everything together well. Bring the curry to a gentle boil.
7
Flavor and Finish: Once boiling, add the kokum petals, grated jaggery, and the remaining 1 tsp of salt. Stir to combine. Reduce the heat to low, cover the pot, and let the curry simmer for 10-12 minutes, allowing all the flavors to meld together beautifully. The gravy will thicken slightly during this time.
8
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving. Serve hot with steamed rice, Goan pao (bread), or chapatis.

Ingredients

2 cup Idli Rice (Also known as parboiled rice. Sona Masuri can be used as a substitute.)
1.5 cup Fresh Grated Coconut (Fresh coconut provides the best flavor and moisture.)
2 tbsp Sugar (Adjust to your preferred level of sweetness.)
1 tsp Active Dry Yeast (A modern substitute for traditional palm toddy (sur).)
0.25 cup Warm Water (For activating the yeast. Should be lukewarm (105-115°F or 40-46°C).)
1 tsp Salt
1 cup Water (As needed for grinding the batter.)
1 tsp Oil (For greasing the molds.)

Instructions

1
Soak the Rice
- Rinse the idli rice under cool running water 4-5 times, or until the water runs clear.
- Place the washed rice in a large bowl and cover with ample water. Let it soak for at least 4 to 6 hours.
2
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.
3
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.
4
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.
5
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.
6
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.

Goan Tondak Curry with Goan Sannas

Nutrition per Serving

Recipes in this Meal

1. Goan Tondak Curry

Ingredients

2. Goan Sannas

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About Goan Tondak Curry with Goan Sannas

Instructions

Ingredients

Instructions