Sweet Sanna

Instructions

1. 1

   Soak Rice and Activate Yeast

   • Wash the idli rice thoroughly under running water until the water runs clear. Soak the rice in ample water for at least 4 to 6 hours.
   • In a small bowl, combine the warm water and sugar. Stir until the sugar dissolves. Sprinkle the active dry yeast over the surface, stir gently, and set aside for 5-10 minutes until it becomes frothy and bubbly. This indicates the yeast is active.
2. 2

   Grind the Batter

   • Drain the soaked rice completely. Transfer it to a high-speed blender or wet grinder.
   • Add the fresh grated coconut. Begin grinding, adding the grinding water a little at a time, until you get a smooth and thick batter. The consistency should be similar to a standard idli batter – thick enough to coat a spoon but still pourable.
3. 3

   Ferment the Batter

   • Pour the ground batter into a large bowl, ensuring it's only filled halfway to allow room for rising.
   • Add the activated yeast mixture to the batter and mix well to combine.
   • Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free place to ferment for 8 to 12 hours, or overnight. The batter should double in volume and have a pleasant, fermented aroma.
4. 4

   Prepare for Steaming

   • Once fermented, gently stir the batter. Add the jaggery powder, cardamom powder, and salt.
   • Mix with a very light hand, using a folding motion, until just combined. Do not overmix, as this will deflate the air bubbles and result in dense sannas.
   • Prepare your steamer by adding water to the base and bringing it to a rolling boil. Grease your idli molds or small steel bowls (vatis) with a little oil.
5. 5

   Steam the Sannas

   • Pour the sweetened batter into the greased molds, filling them about three-quarters full.
   • Carefully place the molds into the steamer. Cover with the lid and steam on medium-high heat for 12-15 minutes.
   • To check for doneness, insert a toothpick or skewer into the center of a sanna. It should come out clean. If not, steam for another 2-3 minutes.
6. 6

   Cool and Serve

   • Turn off the heat and let the sannas rest in the steamer for 2 minutes before removing the molds.
   • Allow the molds to cool for another 5 minutes on the counter. This makes them easier to demold.
   • Use a spoon or a knife dipped in water to gently loosen the edges and remove the sannas. Serve warm.