18th November 2017

Sannas

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)

Ingredients:

[ 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.

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