Goan Sanna
March 8, 2014

Every Goan is familiar with the delicious of Goan Sannas which is a steam rice cake. Growing up there were two versions a sweet one with jaggery and a plain one which was eat with sorpotel. This recipe is for the plain sanna

Cuisine Indian
Course Main Course
Serves 8
Method Steam
Difficulty Hard
Cook Time 30  minutes
  • Cuisine Indian
  • Course Main Course
  • Serves 8
  • Method Steam
  • Difficulty Hard
  • Cook Time 30  minutes
Ingredients
paraboiled rice
300   grams
grated coconut
80   grams
yeast or 250 ml coconut toddy
1.5   tablespoon
sugar
80   grams
salt to taste
1  
Instructions

1. Wash and soak the rice overnight or for at least 6 hours. drain and grind to a fine paste with coconut and a little water or toddy, if using to a thick smooth paste.

2. If using yeast, mix 1 tsp sugar with 1/2 cup warm water in a bowl and sprinkle the yeast over it. Leave for few minutes to froth.

3. In a large bowl, mix together the rice-coconut paste, sugar, salt, and yeast mixture or remaining toddy , and enough water to make a think batter. Cover bowl and leave to rise, undisturbed, in a warm place for at least 4 hours or till batter doubles in volume.

4. Grease small steaming moulds. pour a little batter into each mould , leaving enought room for it to rise

5. Steam for 10-15 minutes till fluffy but cooked through. sanna are traditionally served with sarapatel

6. Ready to serve