Sweet Sanna
Fluffy, steamed Goan rice cakes sweetened with earthy jaggery and fragrant cardamom. Made with a coconut and rice batter that requires overnight fermentation, these are a delightful tea-time snack or dessert.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Soak Rice and Activate Yeast
- b.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.
- c.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
Step 2
- a.Grind the Batter
- b.Drain the soaked rice completely. Transfer it to a high-speed blender or wet grinder.
- c.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
Step 3
- a.Ferment the Batter
- b.Pour the ground batter into a large bowl, ensuring it's only filled halfway to allow room for rising.
- c.Add the activated yeast mixture to the batter and mix well to combine.
- d.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
Step 4
- a.Prepare for Steaming
- b.Once fermented, gently stir the batter. Add the jaggery powder, cardamom powder, and salt.
- c.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.
- d.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
Step 5
- a.Steam the Sannas
- b.Pour the sweetened batter into the greased molds, filling them about three-quarters full.
- c.Carefully place the molds into the steamer. Cover with the lid and steam on medium-high heat for 12-15 minutes.
- d.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
Step 6
- a.Cool and Serve
- b.Turn off the heat and let the sannas rest in the steamer for 2 minutes before removing the molds.
- c.Allow the molds to cool for another 5 minutes on the counter. This makes them easier to demold.
- d.Use a spoon or a knife dipped in water to gently loosen the edges and remove the sannas. Serve warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to soft sannas is a well-fermented batter. In colder climates, place the batter in a turned-off oven with the light on to provide a warm environment.
- 2Do not overmix the batter after adding jaggery. A gentle fold is all that is needed to preserve the airiness from fermentation.
- 3For an authentic Goan flavor, use Goan red parboiled rice (Ukda Tandul) if available.
- 4Ensure the water for activating yeast is lukewarm (around 105-115°F or 40-46°C). Water that is too hot will kill the yeast.
- 5If your jaggery has impurities, melt it with 2-3 tablespoons of water, strain it, cool it down completely, and then add the liquid to the batter.
Adapt it for your goals.
Savory Version
Omit the jaggery and add a pinch more salt for plain sannas, which are a perfect accompaniment to Goan curries like Sorpotel or Vindaloo.
Nutty AdditionNutty Addition
Fold in 2 tablespoons of chopped cashews or almonds into the batter just before steaming for added texture and richness.
Coconut Milk InfusionCoconut Milk Infusion
Replace half of the grinding water with thick coconut milk for an even richer, more coconut-forward flavor.
Why this is on our healthy list.
Gut-Friendly Fermentation
The fermentation process not only creates the light, airy texture but also introduces beneficial probiotics, which can support a healthy gut microbiome and improve digestion.
Source of Minerals
Unlike refined sugar, jaggery is unrefined and retains minerals like iron, magnesium, and potassium, offering a more nutritious way to sweeten this traditional dessert.
Sustained Energy Release
Made from rice, Sannas provide complex carbohydrates that are broken down slowly by the body, offering a more sustained release of energy compared to simple sugars.
Frequently asked questions
One serving of three sannas contains approximately 490 calories, primarily from carbohydrates from the rice and jaggery, and healthy fats from the coconut.