Sanna (Steamed Rice Cakes)

Name: Sanna (Steamed Rice Cakes)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Goan
Ingredients: 2 cups parboiled rice; 0.5 cup Cooked rice; 0.5 cup Grated coconut; 2 tbsp Sugar; 2 tbsp toddy or active dry yeast; 0.5 tsp Salt; 0.5 cup Water

Soft, faintly sweet fermented rice cakes leavened with toddy or yeast, the traditional accompaniment to sorpotel and other rich Goan curries.

🇮🇳India· Goa

Prep: 30 min
Cook: 20 min
Total: 50 min
Servings: 8
Difficulty: Medium
Calories: 140 kcal

Ingredients

0 of 7 gathered

Servings

Equipment

•Idli or sanna moulds
•Steamer

Nutrition

Per serving, approximate

Calories: 140 kcal
fat: 2 g
carbs: 29 g
fibre: 1 g
protein: 2 g
calories: 140 kcal

Instructions

1
Drain the soaked rice. Grind it with cooked rice and grated coconut into a smooth, thick batter, adding water as needed.
2
Dissolve sugar and yeast (or toddy) in a little warm water. Stir this into the batter.
3
Cover the batter and leave it in a warm place for 6-8 hours or overnight until doubled and bubbly.
4
Stir in salt gently. Mix carefully so you do not knock the air out of the batter.
5
Grease your sanna (steamed rice cake) or idli moulds. Fill each mould two-thirds full with the fermented batter.
6
Steam for 15-18 minutes. A skewer inserted into the centre should come out clean.
7
Let them cool slightly. Remove them from the moulds and serve warm.

Chef's tips

Toddy gives a gentle sweetness and lighter texture than yeast, but use whichever is available. Do not ferment for too long or the sanna can taste too sour.