A vibrant and aromatic dry egg curry from the coastal region of Mangalore. Hard-boiled eggs are coated in a freshly roasted coconut and spice masala, making it a perfect side for rice or neer dosa.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
379cal
15gprotein
18gcarbs
28g
Ingredients
8 piece Egg
1 cup Fresh Coconut (grated)
7 piece Byadgi Red Chilli (adjust to your spice preference)
Fluffy, slightly sweet steamed rice cakes from Goa, made with a fermented batter of rice and coconut. Sannas are a perfect, cloud-like accompaniment to spicy Goan curries like sorpotel or vindaloo, expertly soaking up every drop of delicious gravy.
Perfectly spiced Egg Sukka with melt-in-mouth Sanna – an aromatic, soul-satisfying dish that brings true comfort.
This mangalorean dish is perfect for snack. With 826.73 calories and 22.72g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Mustard Seeds
12 piece Curry Leaves
2 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
1.25 tsp Salt (or to taste)
0.5 tsp Jaggery (powdered, optional)
0.25 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process.
Once cool, peel the eggs and make 2-3 shallow vertical slits on each one. This helps the masala to be absorbed. Set aside.
2
Roast the Sukka Masala Ingredients
In a heavy-bottomed pan over low-medium heat, dry roast the Byadgi red chillies, coriander seeds, cumin seeds, fennel seeds, and black peppercorns for 2-3 minutes until they release a fragrant aroma.
Add the grated fresh coconut to the pan. Continue to roast on a low flame, stirring continuously for 6-8 minutes, until the coconut turns a deep golden brown and feels crisp.
Turn off the heat. Immediately add the turmeric powder and the piece of tamarind to the hot mixture. The residual heat will toast them lightly. Mix well and let the mixture cool down completely.
3
Grind the Masala
Transfer the cooled roasted mixture to a spice grinder or a small blender jar.
Grind to a coarse powder without adding any water. The texture should be slightly gritty, not a fine paste.
4
Sauté the Aromatics
Heat the coconut oil in a wide kadai or pan over medium heat. Add the mustard seeds and allow them to splutter, which should take about 30 seconds.
Add the curry leaves and sauté for another 30 seconds until they are crisp.
Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and have started to turn golden brown at the edges.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
5
Cook the Sukka
Reduce the heat to low and add the ground sukka masala powder to the pan. Sauté for 2-3 minutes, stirring constantly to prevent it from burning.
Add the salt, optional jaggery, and 1/4 cup of water. Mix thoroughly to combine everything into a thick, fragrant paste.
Cook for another 3-4 minutes, until the masala thickens and you can see the oil separating from the sides of the paste.
6
Combine with Eggs and Serve
Gently place the slit, hard-boiled eggs into the pan with the masala.
Carefully toss and coat each egg with the masala, being careful not to break them.
Cover the pan and let it simmer on the lowest heat for 2-3 minutes. This allows the eggs to absorb the flavors of the masala.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
Servings4
Serving size: 1 serving
448cal
7gprotein
76gcarbs
12gfat
Ingredients
300 g Idli Rice (Also known as parboiled rice.)
40 g Thick Poha (Use thick flattened rice flakes for best results.)
100 g Fresh Grated Coconut (Fresh coconut is essential for authentic flavor and texture.)
1 tsp Active Dry Yeast
2 tbsp Sugar (Adjust to your preferred sweetness.)
60 ml Warm Water (For activating yeast. Must be lukewarm, around 40-43°C (105-110°F).)
150 ml Water (For grinding the batter. Add gradually as needed.)
0.75 tsp Salt
1 tbsp Oil (For greasing the molds. Any neutral oil will work.)
Instructions
1
Soak Rice and Poha (4-6 hours)
Rinse the idli rice and thick poha separately under cool running water until the water runs clear.
Combine the rinsed rice and poha in a large bowl.
Add enough water to cover the mixture by at least 2 inches. Cover the bowl and let it soak for a minimum of 4 hours, or up to 6 hours.
2
Grind the Batter (10 minutes)
Thoroughly drain all the water from the soaked rice and poha mixture.
Transfer the mixture to a high-speed blender or a wet grinder.
Add the fresh grated coconut. Start grinding, adding the 150ml of water for grinding gradually until you achieve a smooth, thick, and slightly grainy batter, similar to the consistency of idli batter.
3
Activate Yeast and Ferment Batter (1-2 hours)
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
Pour the activated yeast mixture into the ground batter. Add the salt.
Using a whisk or your clean hands, mix everything together thoroughly for about a minute to incorporate air.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot to ferment for 1 to 2 hours. The batter should rise, become bubbly, and almost double in volume.
4
Steam the Sannas (15 minutes per batch)
Prepare your steamer by adding 2-3 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your sanna molds, idli plates, or small steel bowls (katoris) with oil.
Gently stir the fermented batter once or twice. Do not overmix, as this will deflate the air pockets.
Pour the batter into the greased molds, filling them about 3/4 full to allow space for them to rise.
Carefully place the molds in the steamer. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the sannas. Cover and steam on medium-high heat for 12-15 minutes.
5
Cool and Serve (5 minutes)
Turn off the heat. Let the steamer stand for 2 minutes before opening the lid to prevent the sannas from deflating.
To check for doneness, insert a toothpick or skewer into the center of a sanna; it should come out clean.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Run a knife or spoon around the edges of the sannas to loosen them and gently demold.
Serve the hot, fluffy sannas immediately with Goan pork sorpotel, chicken xacuti, or coconut chutney.
