Sannas are a white, spongy & slightly sweet steamed rice & coconut bread. Traditionally, sannas are steamed in a brass or copper steamer which is called ‘komfro’ in Konkani.

Ingredients :

250 gms Goan Parboiled Rice

75 gms. Raw Rice

45 gms Urad Dal

35 gms. Poha (beaten rice flakes)

1 Coconut thick  milk or 100 ml. Coconut Milk (Dabur Hommade)

1 tsp. Baker’s Yeast

50 ml.Warm Water

150 gms. Sugar or to taste

Salt to taste

Method :

Wash & soak rice, dal & poha  separately for about 4 hrs.

Drain & reserve the water.

First grind the dal using very little reserved water to a smooth, thick & fluffy paste.

Transfer the dal paste in a sufficiently large & deep vessel so that the batter has enough space to rise later.

Then grind the rice & poha together with very little reserved water to a thick & smooth paste.

Transfer this paste to the vessel containing the dal paste.

Mix the paste well with coconut extract or coconut milk, sugar, salt to taste & baker’s yeast which is dissolved in warm water.

The batter should be thick but of pouring consistency.

Leave the batter in a warm place to ferment & rise for at least 4 hrs. or preferably over night.

When the batter is well risen, ( it will look porous & like a honey comb) do not stir but gently ladle the batter using a deep spoon into greased moulds filled to ½ capacity.

Steam for about 15 to 20 mins. in a steamer/komfro which has rolling boiling water.

Keep a tray ready with some normal water.

When the sannas are ready, gently lift the lid of the steamer/komfro taking care that the steam does not drop into the sannas.

Lift the moulds carefully & place it in the water tray.

Let it cool for a few seconds.

Loosen the edges with a flat knife, lift & place them in a casserole or dish with a cover.

Serve warm with sorpotel, vindaloo, xacuti or enjoy as it is!

Please join our telegram group for more such stories and updates.telegram channel