Godshe Sanna
Fluffy, pillow-soft steamed rice cakes from Goa, sweetened with earthy palm jaggery and infused with fresh coconut and cardamom. This traditional delicacy is a delightful sweet snack or dessert.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Rice
- b.Wash the parboiled rice thoroughly under running water 3-4 times, or until the water runs clear.
- c.Soak the rice in ample water for a minimum of 6 to 8 hours, or preferably overnight.
- 2
Step 2
- a.Activate the Yeast
- b.In a small bowl, take 1/4 cup of warm water (not hot).
- c.Stir in the sugar until it dissolves, then sprinkle the active dry yeast over the top.
- d.Let it sit undisturbed for 10-15 minutes. The mixture should become 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.
- d.Add the grated fresh coconut and grated palm jaggery.
- e.Start grinding, adding the 1/2 cup of water for grinding gradually. Add just enough water to achieve a smooth, thick batter. The consistency should be like a thick pancake batter, able to coat the back of a spoon.
- 4
Step 4
- a.Ferment the Batter
- b.Pour the ground batter into a large bowl, ensuring there is enough space for it to rise.
- c.Add the activated yeast mixture, cardamom powder, and salt to the batter.
- d.Mix thoroughly with a whisk or your hand for about a minute to incorporate everything well.
- e.Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot to ferment for 8 to 12 hours, or until the batter has doubled in volume and appears light and airy.
- 5
Step 5
- a.Steam the Sannas
- b.Once fermented, give the batter a very gentle stir to deflate it slightly. Do not overmix.
- c.Prepare your steamer by adding water to the base and bringing it to a boil.
- d.Grease your idli molds or small steel bowls (vattis) with a little oil.
- e.Pour the batter into the molds, filling them up to 3/4 of their capacity.
- f.Place the molds in the steamer, cover with a lid, and steam on medium heat for 12-15 minutes.
- 6
Step 6
- a.Cool and Serve
- b.To check for doneness, insert a toothpick or skewer into the center of a sanna. It should come out clean.
- c.Turn off the heat and let the sannas rest in the steamer for 5 minutes.
- d.Carefully remove the molds from the steamer and let them cool for another 5-7 minutes. This prevents them from breaking.
- e.Use a spoon or knife to gently loosen the edges and demold the sannas.
- f.Serve Godshe Sanna warm as a delicious snack or dessert.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The total time does not include the 14-20 hours of inactive soaking and fermentation time, which is crucial for the recipe's success.
- 2For the most authentic Goan flavor, use Goan pyramid-shaped palm jaggery (madachem godd). It imparts a unique dark color and caramel-like taste.
- 3The batter's consistency is key. If it's too thin, the sannas will be flat. If it's too thick, they will be dense. Aim for a thick yet pourable consistency.
- 4Fermentation is temperature-dependent. In colder climates, place the batter in a turned-off oven with the light on to provide a warm environment.
- 5Traditionally, fresh toddy (palm wine) is used as the fermenting agent instead of yeast, which gives a distinctive tangy flavor.
Adapt it for your goals.
Add Nuts
For extra texture and richness, add a tablespoon of chopped cashews or almonds to the batter just before steaming.
Coconut Flakes ToppingCoconut Flakes Topping
Sprinkle some toasted coconut flakes on top of the batter in the molds before steaming for a decorative and flavorful crust.
Savory Version (Sanna)Savory Version (Sanna)
Omit the jaggery and cardamom. This plain version of sanna is a popular accompaniment to Goan curries like sorpotel or vindaloo.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process involved in making the batter introduces beneficial probiotics, which can improve digestion and promote a healthy gut microbiome.
Energy Booster
Made from rice and jaggery, Godshe Sanna is a good source of complex and simple carbohydrates, providing a quick and sustained energy boost.
Rich in Minerals
Unrefined palm jaggery is a natural sweetener that retains minerals like iron, magnesium, and potassium, which are often stripped from refined sugars.
Provides Healthy Fats
The inclusion of fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and used for energy.
Frequently asked questions
Godshe Sanna can be considered a moderately healthy treat. It's a source of carbohydrates for energy from rice. The fermentation process makes it easier to digest and beneficial for gut health. However, it is high in sugar due to the jaggery, so it should be consumed in moderation, especially for those monitoring their sugar intake.