Goan Sannas
Fluffy, slightly sweet steamed rice cakes from Goa, made with coconut and fermented with toddy or yeast. These spongy cakes are the perfect accompaniment to spicy Goan curries like sorpotel or vindaloo.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Soak the Rice
- b.Rinse the idli rice under cool running water 4-5 times, or until the water runs clear.
- c.Place the washed rice in a large bowl and cover with ample water. Let it soak for at least 4 to 6 hours.
- 2
Step 2
- a.Activate the Yeast
- b.In a small bowl, combine the warm water, 1 tablespoon of sugar, and the active dry yeast.
- c.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
Step 3
- a.Grind the Batter
- b.Drain all the water from the soaked rice.
- c.Transfer the drained rice to a high-speed blender or wet grinder. Add the fresh grated coconut and the remaining 1 tablespoon of sugar.
- d.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
Step 4
- a.Ferment the Batter
- b.Pour the ground batter into a large, non-reactive bowl, ensuring it's only filled halfway to allow room for rising.
- c.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.
- d.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
Step 5
- a.Steam the Sannas
- b.Once fermented, avoid stirring the batter vigorously to retain the air pockets. Give it a very gentle fold.
- c.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.
- d.Gently pour the batter into the greased molds, filling them about 3/4 full.
- e.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
Step 6
- a.Serve
- b.Turn off the heat and let the steamer stand for 5 minutes before opening the lid. This prevents the sannas from deflating.
- c.Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
- d.Use a wet spoon or knife to gently loosen the edges and demold the sannas.
- e.Serve the warm, fluffy sannas with spicy Goan curries like Sorpotel, Vindaloo, or Chicken Xacuti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter's consistency is key. It should be thick but pourable. If it's too thin, the sannas will be flat; too thick, and they'll be dense.
- 2For successful fermentation in cooler climates, place the batter in an Instant Pot on the 'Yogurt' setting or in a preheated oven (turned off) with the light on.
- 3Do not over-mix the batter after it has fermented. A gentle fold is all that's needed to avoid deflating the air bubbles.
- 4For the most authentic flavor, use fresh palm toddy (sur) if you can find it. Replace the yeast and warm water mixture with 1/4 cup of fresh toddy.
- 5Ensure your yeast is fresh and active. If the yeast mixture doesn't become frothy, it's best to discard it and start with a new batch.
Adapt it for your goals.
Sweet Sannas (Godachem Sanna)
For a sweet version, add 1/2 cup of grated jaggery (dissolved in a little warm water and strained) to the batter before fermentation. You can also add a pinch of cardamom powder for fragrance.
Savory SannasSavory Sannas
For a savory twist, you can add finely chopped coriander, green chilies, and grated ginger to the batter just before steaming.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process introduces beneficial probiotics, which can help improve digestion, enhance nutrient absorption, and maintain a healthy gut microbiome.
Provides Sustained Energy
Made from rice, Sannas are a rich source of complex carbohydrates, which provide a steady release of energy to fuel your body and brain.
Low in Fat
As this dish is prepared by steaming rather than frying, it is naturally low in fat and free from the unhealthy compounds associated with high-heat cooking in oil.
Naturally Gluten-Free
This recipe uses only rice and coconut, making it a safe and delicious bread alternative for individuals with gluten intolerance or celiac disease.
Frequently asked questions
Sannas are fluffy, steamed rice cakes from Goa, India. They have a slightly sweet taste and a spongy texture, traditionally fermented with palm toddy. They are a popular accompaniment to spicy Goan curries.