Goan Sanna - Mangalorean Idlis - Goan Steamed Rice Cake
Goan Sanna - Mangalorean Idlis or Goan Steamed Rice Cake is steamed fluffy and spongy rice cake which is a very popular dish of Goan cuisine.
Recipe Source Link:https://www.mygingergarlickitchen.com/goan-sanna-mangalorean-idlis-goan-steamed-rice-cake-video-recipe/
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Prep Time = 10 minutes
Cook Time = 20 minutes
Total Time = 30 minutes
Category = Main
Cuisine = Indian
Serves = 4-6
Nutrition Info = 78 calories
Serving Size = 1 sanna
» Goan Sanna:
- 1 3/4 cups rice (parboiled or idli rice)
- 1/2 cup split black gram (dhuli urad dal)
- 1 + 2 teaspoons sugar
- 1 teaspoon instant dried yeast
- 1 teaspoon salt, or to taste
- 1/2 cup coconut milk
- 1/4 cup warm water
- Water for making paste
» Making Goan Sanna Batter:
- Soak both the rice and urad dal separately in the water for 4- hours.
- Drain and rinse the rice and dal.
- Add water to rice and grind to make a smooth batter.
- Add this batter to a large bowl.
- Grind dal to make a thick and smooth batter.
- Add dal paste to the rice batter.
- Now add coconut milk to this batter and whisk well to make a lump-free batter.
- Add salt and 2 tsp sugar to this batter and whisk well. Set it aside.
- To make the yeast solution; mix the yeast and sugar in a cup of warm water.
- Stir well and let it rise for 10 minutes.
- Add this yeast mixture to the prepared batter and stir well to combine.
- Cover the bowl and set it aside to ferment for about 2 hours or till it doubles in quantity.
» Steaming Goan Sanna:
- Boil water in a large pot/pan or a steamer. If you are steaming in a pot/pan then put a stand and a steamer bowl on it as shown in the video.
- Grease the ramekins or idli moulds.
- Pour the batter about 3/4 of the way into each mould and place it in the steamer.
- Put the Idli stand/ ramekin dishes into a steamer.
- Steam for 15-20 minutes at least or till cooked.
- Remove the lid carefully and insert a toothpick to check if Sanna is cooked if it comes out clean then Sanna is ready. If not, steam for a few more minutes. Keep aside.
- When cooked, gently remove the Idli moulds/ramekins from the steamer.
- Let them cool down. Once cool, remove them carefully.
- Serve Goan Sannas hot with a curry, peanut chutney, or with any other chutney of your choice.
- I added coconut milk, but you can also make fresh coconut paste by grinding the freshly grated coconut and water.
- The Sannas are cooked in small steel ramekins. However, you can use any ramekins, and steam them in a steamer or a large pot.
- You need a really smooth and creamy batter. So try to grind rice and lentils in a powerful grinder.