Sannas Recipes

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SANNAS

Rice breads that are steamed in aluminium bowls/ idli moulds and are lovely when had plain or with curries. Normally toddy is used in this recipe but I make them without it (if you have access to it add it instead of the yeast. )

Provided by Girl from India

Categories     Rice

Time 6h40m

Yield 6 serving(s)

Number Of Ingredients 7



Sannas image

Steps:

  • Wash and soak each of the each kind of rice and the lentils overnight or for 8 hours, separately.
  • Then grind all the three together to a fine paste with the coconut milk.
  • Put the dry yeast in a bowl with sugar and 3 tablespoons warm water.
  • When it froths, add it to the ground batter.
  • Add salt to taste and keep aside for 5 hours till it doubles in quantity.
  • Get the steaming vessel ready on medium flame with the required amount of water in it.
  • Put a tablespoonful of the batter into each of the moulds/ aluminuim bowls and steam on medium heat till the sannas are fluffy and done right through (around 15 mins) or when a skewer pierced into one comes out clean.
  • All of them may not go into the steamer in one round so do them in batches.

Nutrition Facts : Calories 652, Fat 9.2, SaturatedFat 7.3, Sodium 12.4, Carbohydrate 124.5, Fiber 10.5, Sugar 6.8, Protein 16.3

2 cups boiled rice
2 cups raw rice
3/4 cup split white lentils (urad)
1 tablespoon dry yeast or 1/2 bottle toddy
3 tablespoons sugar (or to taste)
1 cup coconut milk
salt

SANNA - GOAN RICE CAKES

Make and share this Sanna - Goan Rice Cakes recipe from Food.com.

Provided by Goenkar

Categories     Breads

Time 3h30m

Yield 20 serving(s)

Number Of Ingredients 5



Sanna - Goan Rice Cakes image

Steps:

  • Soak the rice overnight. Grind the drained rice to a fine paste in the morning.
  • Grate and grind the coconuts.
  • Strain the toddy to remove sediment and add sugar to it.
  • Mix the ground coconut and rice using the sweetened toddy. Add little water to the mixture slightly.
  • Put in a large container and keep aside till the mixture begins to rise (2-3 hours). Then boil water in a steaming vessel.
  • Take some saucers, pour about 1 ½ ladles of the mixture in each saucer. Steam for 20 to 25 minutes on high heat.
  • Eat with sorpotel or as a tea-time snack.

Nutrition Facts : Calories 553.5, Fat 0.6, SaturatedFat 0.2, Sodium 350.3, Carbohydrate 129.3, Fiber 1.4, Sugar 49.9, Protein 6.6

2 kg rice, preferably fat rice from the fields
2 large coconuts
1 kg sugar
1150 ml toddy
1 tablespoon salt (to taste)

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