Sannas are Goan Rice Cakes / Bread made on special occasions in Goa. They are popularly served with the Goan Pork Sorpotel or a variety of other gravies or are even consumed plain at tea time.
Yield – 14 to 16 pieces (approx.)
Prep. Time – 30 Mins + 5 to 6 Hours (fermentation)
Cooking Time – 40 Mins. (for 2 batches in a household steamer)
[ Standard Measure – 1 cup = 250 ml ]
- Parboiled Rice (Goan Ukda Rice) – 1 cup
- Coconut (slightly tender, grated) – ½ cup
- Coconut Toddy (see here) – 1 ¼ to 1 ½ cup
- Sugar – 3 to 4 tbsp.
- Oil – to grease the moulds
- Salt – 1 tsp. or to taste
Step 1: Pick the rice, wash and soak overnight.
Step 2: The next day, drain the rice and grind it with ½ cup toddy for a few seconds. Then add another ½ cup of the toddy, sugar, salt and grind till you get a slightly coarse paste. Add the grated coconut and ¼ cup toddy and grind for 2 short pulses. Taste for salt and sugar and add if required (add another ¼ cup toddy if needed). Transfer to a clean vessel and keep covered in a warm place to let the batter ferment (5 to 6 hours) till it has almost doubled.
Step 3: Later when it is time to steam the sannas, take any suitable moulds and grease them with oil. Take a steamer and add some water to it and let it come to a boil. Meanwhile fill the moulds till half full.
Step 4: Place the moulds in the steamer, cover and steam for 20 minutes, till done. Then remove the moulds and place in a bath of cold water. Once cold, demould the sannas and place in a vessel lined with thin muslin cloth. Serve with your favourite gravy.