Godshe Sanna
A soft, mildly sweet steamed rice cake from the Konkan coast, Godshe Sanna is made with rice, coconut, jaggery, and yeast. It turns out light, fluffy, and fragrant, making it a lovely side for curries or festive meals.
For 8 servings
- prep · ~240 min
Soak the rice.
Wash the rice well and soak it in enough water for 4 hours. Drain completely before grinding.
- mix · ~10 min
Activate the yeast.
Mix the yeast, sugar, and 2 tbsp lukewarm water in a small bowl. Let it stand until foamy.
- mix · ~8 min
Grind the batter.
1.Add the soaked rice, grated coconut, and jaggery to a grinder.2.Pour in most of the remaining water and grind to a smooth, thick batter.3.Add the activated yeast and salt, then pulse once or twice to mix. - rest · ~90 min
Ferment the batter.
Transfer the batter to a deep bowl, cover, and leave it in a warm place until it rises and looks airy.
- prep · ~3 min
Grease the steaming mold.
Lightly grease a round cake tin or sanna molds with oil and pour in the fermented batter, filling to about three-quarters.
- steam · ~20 min
Steam the Godshe Sanna.
Place the mold in a steamer over medium heat and steam until the top is set and a skewer comes out clean.
- rest · ~5 min
Cool slightly before unmolding.
Let the steamed sanna rest for 5 minutes, then remove it gently from the mold.
- serve
Slice and serve warm.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked rice very well before grinding so the batter stays thick enough to steam up fluffy, not dense.
- 2Dissolve or finely grate the jaggery before grinding if it has hard lumps, or the batter can stay gritty.
- 3After adding the yeast, pulse just enough to mix; over-blending can knock out the early aeration.
- 4Leave enough headroom in the fermentation bowl because sweet sanna batter can rise more than expected.
- 5Fill the mold only three-quarters full so the batter has space to expand while steaming.
- 6Keep the steamer at a steady medium heat; a hard boil can make the surface uneven and the texture rubbery.
- 7Let the sanna rest briefly after steaming before unmolding, or the soft crumb may tear.
- 8Store leftovers covered and re-steam for a minute or two to bring back their soft texture.
Adapt it for your goals.
Traditional-mold
Steam the batter in individual sanna molds instead of one tin for the classic festive shape and quicker steaming.
less sweetLess-sweet
Reduce the jaggery slightly for a milder sweetness if you plan to serve Godshe Sanna with rich curries.
cardamomCardamom
Add a little ground cardamom to the batter for a more fragrant, dessert-like version that pairs well with tea.
palm jaggeryPalm-jaggery
Use palm jaggery for a deeper, earthier sweetness and a darker color with more traditional coastal character.
Why this is on our healthy list.
Naturally Steamed
Because it is steamed rather than fried, this rice cake cooks up light without needing much added oil.
Contains Healthy Fats
Fresh coconut contributes natural fats that add satiety and help give the sanna its soft, tender crumb.
Less Refined Sweetening
Jaggery is a less refined sweetener than plain white sugar and brings a fuller, more complex sweetness to the dish.
Frequently asked questions
It should look slightly risen, airy, and lighter than when first ground. You may see small bubbles and a softer, puffed texture.
