Kerala Egg Stew with Goan Sannas

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. 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. 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. 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. 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. 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. 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.