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.
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
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!