Authentic Goan Sannas Recipe: A Step-By-Step Guide

Ingredients

2 cups of idli rice
1 cup of raw rice
1 cup of grated fresh coconut
1 teaspoon of sugar
1 packet of active dry yeast
1/2 cup of warm water
Salt to taste
Banana leaves for steaming (optional)

Steps and instructions

Soak the idli rice and raw rice together in a large bowl of water for at least 4 hours.
In the meantime, dissolve the sugar in warm water and add the yeast. Set it aside to let it froth.
Drain the soaked rice and blend it in a mixer along with the grated coconut. Gradually add water while blending to make a batter of pouring consistency.
Add the frothy yeast mixture and salt to the batter and mix well.
Cover the batter and let it ferment for about 8 hours or overnight in a warm place.
Prepare your steamer. If you're using banana leaves, place them into the moulds.
Pour the fermented batter into the moulds until they are 3/4 full.
Steam the Sannas on medium heat for about 20 minutes or until a toothpick inserted in the middle comes out clean.
Allow the Sannas to cool a bit before de-moulding. Serve warm.

Tools for making

Mixing Bowl - A large bowl to soak and blend the rice batter.
Mixer - A kitchen appliance to blend the soaked rice and coconut into a smooth batter.
Steamer - A pot or steamer apparatus to steam the Sannas.
Moulds - Special moulds or containers to shape the Sannas while steaming.
Toothpick - A small pointed stick to check the doneness of the Sannas while steaming.

Recipe variations

Adding finely chopped green chilies or crushed black pepper to the batter for a spicy variation.
Replacing the idli rice with parboiled rice for a slightly different texture.
Using jaggery instead of sugar for a hint of sweetness.
Adding finely chopped vegetables like carrots, peas, or bell peppers to the batter for added flavor and color.
Including cashews, raisins, or grated paneer (Indian cottage cheese) in the batter for a unique twist.
Replacing the yeast with sourdough starter for a fermented version.
Adding a pinch of turmeric powder to the batter for a vibrant yellow color.
Using alternative flours like whole wheat flour or millet flour for a healthier option.
Making it gluten-free by using a mixture of rice flour and chickpea flour.
Adding grated ginger or crushed garlic to the batter for an extra kick of flavor.
Making it vegan by omitting the yeast and using plant-based yogurt as a fermenting agent.

Recipe overview

Sannas is a popular Goan dish that is essentially steamed rice cakes. They are soft, fluffy, and mildly sweet, making them an ideal side dish for a variety of meals, especially spicy curries. This recipe uses a blend of idli and raw rice, fresh coconut, and yeast to achieve a delicate flavor and texture that is characteristic of traditional Sannas. The preparation involves soaking and blending the rice, fermenting the batter, and then steaming the cakes, usually in moulds lined with banana leaves for an added touch of flavor. The process may be a bit lengthy, due to fermentation time, but the result is incredibly worth it. Once you've made your own Sannas at home, you'll never want to go back to store-bought ones. Enjoy the process and the delicious product of your effort!

Common questions

How long do I need to soak the rice? - Soak the idli rice and raw rice together for at least 4 hours.
What type of yeast should I use? - You should use active dry yeast.
How long does the batter need to ferment? - The batter should ferment for about 8 hours or overnight in a warm place.
Can I use something other than banana leaves for steaming? - Yes, you can use any steaming vessel or mould of your choice.
How do I know when the Sannas are done steaming? - Steam the Sannas for about 20 minutes or until a toothpick inserted in the middle comes out clean.

Serving dishes and utensils

Mixing bowl - A large bowl to soak and blend the rice.
Mixer - A kitchen appliance to blend the soaked rice and coconut into a batter.
Steamer - A utensil used to steam the Sannas until they are cooked.
Moulds - Containers or moulds for pouring the batter and shaping the Sannas.
Toothpick - A small pointed stick used to check the doneness of the Sannas.

Origin stories

Sannas, a type of fluffy steamed rice cake, originate from the scenic southwestern coast of India, specifically Goa. This delightful dish entered Goan cuisine through the influence of the Portuguese, who colonized Goa for several centuries. The original Portuguese dish, called 'Pão de Castela', was transformed by Goan cooks using local ingredients like rice and coconut, resulting in the creation of Sannas. Interestingly, Sannas, with their pleasant, slightly sweet taste, are often used as a bread substitute in Goan cuisine, and are a must-have during festive occasions, especially during the Catholic feast of St. Francis Xavier, the patron saint of Goa.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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