Goan Sannas

1. 1
   prep · ~360 min

   Soak the rice and flattened rice.

   1.Rinse the parboiled rice well until the water runs clearer.

   2.Soak the rice in fresh water for 6 hours.

   3.Soak the flattened rice in a little water for 10 minutes just before grinding.

   TIPUse thick flattened rice so it adds softness without making the batter watery.
2. 2
   mix · ~15 min

   Grind the batter.

   1.Drain the soaked rice and flattened rice.

   2.Grind the rice, grated coconut, and flattened rice with palm toddy and a little water to a smooth, thick batter.

   3.Add sugar and salt, then mix well until the batter is even and pourable.

   TIPKeep the batter slightly thick; a thin batter makes flat sannas instead of fluffy ones.
3. 3
   rest · ~480 min

   Ferment the batter.

   Transfer the batter to a large bowl, leaving room for it to rise. Cover and let it ferment in a warm spot for about 8 hours, until airy and slightly risen.

   TIPDo not overmix after fermentation or the batter can lose some of its trapped air.
4. 4
   prep · ~5 min

   Prepare the steamer and molds.

   Heat water in a steamer. Lightly grease 8 small sannas molds or small bowls with oil.

5. 5
   assemble · ~4 min

   Fill the molds with batter.

   Stir the batter gently once, then pour it into the greased molds until they are about three-quarters full.

6. 6
   steam · ~15 min

   Steam the sannas.

   Place the molds in the steamer and steam over medium heat until the sannas are cooked through and springy, about 12 to 15 minutes.

   TIPKeep the heat medium so the cakes cook evenly without turning dense on top.
7. 7
   rest · ~5 min

   Cool the sannas briefly.

   Let them sit for 5 minutes after steaming so they firm up slightly and release more easily from the molds.

8. 8
   serve

   Unmold and serve the sannas.

   Run a spoon around the edge if needed, unmold gently, and serve warm.

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