Goan Sannas are also called Goan Steamed Rice Cake or Mangalorean Idlis. These Goan Sanna with yeast are mostly prepared by Goans and Mangaloreans at different occasions and mostly served with any pork dish or chicken dish.
Goan Sanna without toddy are basically prepared with boiled rice and coconut milk and yeast. Previously Toddy was mostly used for fermentation. But nowadays as toddy is not easily available, yeast is an alternate used for fermentation.
I can still remember my childhood, where my mom used to prepare these Goan Sannas for us to have with Goan Pork Sorpotel and Goan Vindaloo. Sannas is the best dish I would love to have with any pork dish from my childhood.
These Goan Sannas or Mangalorean Idlis are sometimes served at breakfast along with some chutneys and curry (sambar). And also is served at main course with different pork, chicken and vegetarian dishes. These steamed rice cakes can also absorb the gravy very well, and mostly served along with gravy dishes.
Is It Necessary To Use Yeast While Making Goan Sanna
Traditionally Toddy was used for fermentation, currently as toddy is not available everywhere Yeast is a better alternative. I have used Yeast in my recipe which makes the sannas soft, fluffy and risen like the bread.
Is It Possible to Make Goan Sannas Sweeter
Sannas prepared with the recipe are mostly served with gravys, chutneys, pork dishes and chicken dishes. But yes sweet sannas can also be prepared. These goan sweet sannas are made with the combination of jaggery and grated coconut. These sweet sannas are mostly served at evening teas.
How to Prepare Goan Sannas With Yeast
- Soak the rice for 3 – 4 hours or overnight
- Then grind the soaked rice to a thick batter and keep aside, then grind the grated coconut finely to a paste and mix well with the batter.
- Now add the yeast, sugar and mix well, keep it for fermenting for atleast 4 hours, when the batter rises then add salt
- Then grease the moulds and fill them till half with batter
- And steam these for 15-20 minutes till the Goan Sannas are done
Sides that goes well with Goan Sannas
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Goan Sannas with Yeast are mostly prepared at all festive or any occasions all over. These Goan Sanna are also called Goan Steamed Rice Cake or Mangalorean Idlis which also can be made sweet by adding jaggery and shredded coconut to it.
- 2 cups raw rice (parboiled type)
- 3/4 cups grated coconut
- 3 tablespoons sugar
- 1 teaspoon active dry yeast
- 1 teaspoon salt (as required)
- oil for greasing
- Soak the rice and keep it for atleast 3 – 4 hours or overnight.
- Take the soaked rice and grind it with the grated coconut to a smooth paste.
- Then add the sugar and further grind it till the sugar is dissolved, little soaked rice water can be added if required.
- Now add the yeast and salt and mix well.
- Then leave this mixture aside for atleast 4 hours for fermentation.
- After fermentation when the mixture get risen, get your steamer ready.
- Grease the moulds with oil, and pour the batter into half of the mould.
- Place the filled moulds into steamer, cover it and let it steam for atleast 15 minutes.
- When the sannas are ready remove the moulds from the steamer, and let them cool naturally.
- Serve these Goan Sannas with Yeast with sorpotel, vindaloo, chicken dishes any time
Keywords: goan steamed rice cake, goan sannas, goan sanna