Godshe Sanna

Instructions

1. 1

   Prepare the Rice

   • Wash the parboiled rice thoroughly under running water 3-4 times, or until the water runs clear.
   • Soak the rice in ample water for a minimum of 6 to 8 hours, or preferably overnight.
2. 2

   Activate the Yeast

   • In a small bowl, take 1/4 cup of warm water (not hot).
   • Stir in the sugar until it dissolves, then sprinkle the active dry yeast over the top.
   • Let it sit undisturbed for 10-15 minutes. The mixture should become frothy and bubbly, indicating the yeast is active.
3. 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 grated fresh coconut and grated palm jaggery.
   • Start grinding, adding the 1/2 cup of water for grinding gradually. Add just enough water to achieve a smooth, thick batter. The consistency should be like a thick pancake batter, able to coat the back of a spoon.
4. 4

   Ferment the Batter

   • Pour the ground batter into a large bowl, ensuring there is enough space for it to rise.
   • Add the activated yeast mixture, cardamom powder, and salt to the batter.
   • Mix thoroughly with a whisk or your hand for about a minute to incorporate everything well.
   • Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot to ferment for 8 to 12 hours, or until the batter has doubled in volume and appears light and airy.
5. 5

   Steam the Sannas

   • Once fermented, give the batter a very gentle stir to deflate it slightly. Do not overmix.
   • Prepare your steamer by adding water to the base and bringing it to a boil.
   • Grease your idli molds or small steel bowls (vattis) with a little oil.
   • Pour the batter into the molds, filling them up to 3/4 of their capacity.
   • Place the molds in the steamer, cover with a lid, and steam on medium heat for 12-15 minutes.
6. 6

   Cool and Serve

   • To check for doneness, insert a toothpick or skewer into the center of a sanna. It should come out clean.
   • Turn off the heat and let the sannas rest in the steamer for 5 minutes.
   • Carefully remove the molds from the steamer and let them cool for another 5-7 minutes. This prevents them from breaking.
   • Use a spoon or knife to gently loosen the edges and demold the sannas.
   • Serve Godshe Sanna warm as a delicious snack or dessert.