Step-by-step recipe with pictures to make Goan Sannas | Sanna, plain version and a sweet version with a coconut and jaggery stuffing.
WHAT IS SANNA | SANNAS?
Sanna or Sannas are a Goan/Mangalorean version of idlis, i.e. spongy steamed rice cakes. It is made from a batter consisting of ground red rice and freshly grated coconut. The rice and coconut are ground using toddy (fermented coconut water). The batter is then fermented and steamed. Sannas are a popular accompaniment for sorpotel , xacuti , chicken curry, and other meat curries. They are slightly sweet and hence pair perfectly with these fiery and tangy gravies.
HOW TO MAKE GOAN SANNAS | SANNA?
Making sannas is not as difficult as making idlis . To make sanna, you start off by soaking rice for a couple of hours. The rice is then ground with toddy, some grated coconut paste, salt, and sugar are added. The batter is left to ferment for a few hours.
The fermented batter will have tiny bubbles and a characteristic fermented smell. It is then transferred to greased molds, and steamed until cooked through around 20-25 minutes.
There are two types of sanna/sannas,
- Plain sanna , the batter of which consists of rice and coconut, fermented with toddy
- Godachem/Chunachi (sweet) sanna , the batter which consists of rice, fermented with toddy and is filled with coconut+jaggery mix.
Today I will be sharing both the versions. I made these along with my Mum-in-law, during my stay in Goa earlier this year, using the traditional sanna steamer and those traditional moulds ( vatis) to steam the sannas. You can use regular idli molds, or simply a 7-inch or 9-inch cake tin to steam the sanna.
Traditionally, red boiled rice is consumed along with curries in Goa, and even other Southern states like Kerala. Although this form of rice takes longer to cook, it is so much healthier and nutrient-rich than the regular rice.
For this steamed rice cake recipe , y ou can substitute the Goan red rice with idli rice/parboiled rice, easily available in most Indian stores. Now, toddy is another ingredient which is required for batter fermentation. I used to make these with yeast until I learnt how to make toddy from coconut water from Alves’s blog . I knew I had to give that a shot. The resulting sannas with homemade toddy were as close to the real deal. So, I highly recommend using toddy instead of yeast.
STEP BY STEP INSTRUCTIONS TO MAKE GOAN SANNA | SANNAS
1.Wash and soak the rice in sufficient water for about 4-5 hours. Drain set aside.
2.In your mixer/ grinder, add the drained rice, grind using little toddy (I used about 1 & 1/4 cup) to a smooth batter. Add the toddy in increments so that the batter grinds well. Remove about 1 & 3/4 cup batter in another large bowl. Transfer the remaining batter to another mixing bowl ( you will have about 1 & 1/2 cup batter )
3.Grind the freshly grated coconut with about 2-3 tablespoons of toddy. Set aside.
4.Mix coconut and grated jaggery in a bowl. Cook this mixture on low heat until all the moisture has evaporated and the mixture has dried up.
- For plain sannas -To one bowl with the rice batter, add coconut batter [prepared in step 3, 1/4 cup sugar and about 1/4 teaspoon salt. Add more toddy if required to adjust the batter consistency.
- For sweet sannas- To the other bowl of rice batter, add 1/4 cup sugar and 1/4 teaspoon salt.
7.Cover, leave it a warm place to ferment and double in size for about 4-6 hours.
8.Grease the sanna moulds with little oil.
For plain sannas , fill the moulds to about 3/4 th with the sanna batter.
For sweet sannas , fill the moulds to 1/4th with sanna batter, then add a generous amount of the coconut-jaggery mix, fill with more sanna batter up to 3/4th of the mould.
9.Steam for about 20-25 minutes.
10.Transfer to a serving platter, serve plain sannas with gravy of your choice or eat it as is. It’s delicious on its own. The sweet jaggery sannas are great with your morning cuppa or evening chai.
NOTES
- How to make sannas without toddy?
If toddy is unavailable, use water to grind the batter.
- Dissolve 1 teaspoon sugar in 2 tablespoons of warm water (not hot, or else it will kill the yeast) , add active dry yeast, leave uncovered in a dark place for about 10 minutes.
- Whilst the yeast is getting activated, prepare the rice and coconut batter.
- Check on the yeast mixture. If it’s bubbly and foamy, it means it’s activated and ready to use. If not, discard, and start again.
- Add the activated yeast mixture to the rice batter. Then divide the batter between two bowls and proceed as mentioned from step 5 above.
- If you want to make only plain sannas , follow these proportions:
2 cups Goan red rice/ idli rice/ basmati rice
Approx 2 cups freshly grated coconut
1&1/2 cups toddy, adjust as per consistency
1/2 cup sugar
1 tsp salt
- If you want to make only the sweet sannas with jaggery, follow these proportions:
2 cups Goan red rice/ idli rice/ basmati rice
1& 1/4 cups toddy, adjust as per consistency
1/2 cup sugar
1 tsp salt
Filling for chunachi (sweet) sannas-
1 & 1/2 cups freshly grated coconut
1 cup grated palm jaggery/ regular sugarcane jaggery
- Homemade toddy recipe here .
HOW TO MAKE GOAN SANNA | SANNAS?
Sanna | Sannas | Goan Steamed Rice Cakes (Plain & Sweet Version)
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 cups Goan red rice/ idli rice/ parboiled rice
- 3/4 to 1 cup freshly grated coconut
- Little less than 1 & 1/2 cup toddy
- 1/4 + 1/4 cup granulated sugar
- 1/2 + 1/2 tsp salt
Filling for chunachi (sweet) sannas
- 3/4 cup freshly grated coconut
- 1/2 cup grated palm jaggery/regular sugarcane jaggery
To be used if toddy is unavailable
- 1 tsp active dry yeast
- 1 tsp sugar
Instructions
- Wash and soak the rice in sufficient water for about 4-5 hours. Drain , set aside.
- In your mixer/grinder, add the drained rice, grind using little toddy (I used about 1 & 1/4 cup) to a smooth batter. Add the toddy in increments so that the batter grinds well. Remove about 1 & 3/4 cup batter in another large bowl. Transfer the remaining batter to another mixing bowl (you will have about 1 & 1/2 cup batter).
- Grind the freshly grated coconut with about 2-3 tablespoons of toddy. Set aside.
- Mix coconut and grated jaggery in a bowl. Cook this mixture on low heat until all the moisture has evaporated and the mixture has dried up.
- For plain sannas-To one bowl with the rice batter, add coconut batter [prepared in step 3, 1/4 cup sugar and about 1/4 teaspoon salt. Add more toddy if required to adjust the batter consistency.
- For sweet sannas-To the other bowl of rice batter, add 1/4 cup sugar and 1/4 teaspoon salt.
- Cover, leave it a warm place to ferment and double in size for about 4-6 hours.
- Grease the sanna moulds with little oil.
- For plain sannas, fill the moulds to about 3/4 th with the sanna batter.
- For sweet sannas, fill the moulds to 1/4th with sanna batter, then add a generous amount of the coconut-jaggery mix, fill with more sanna batter up to 3/4th of the mould.
- Steam for about 20-25 minutes.
- Transfer to a serving platter, serve plain sannas with gravy of your choice or eat it as is. It’s delicious on its own. The sweet jaggery sannas are great with your morning cuppa or evening chai.
Notes
- How to make sannas without toddy.
- Dissolve 1 teaspoon sugar in 2 tablespoons of warm water (not hot, or else it will kill the yeast) , add active dry yeast, leave uncovered in a dark place for about 10 minutes.
- Whilst the yeast is getting activated, prepare the rice and coconut batter.
- Check on the yeast mixture. If it’s bubbly and foamy, it means it’s activated and ready to use. If not, discard, and start again.
- Add the activated yeast mixture to the rice batter. Then divide the batter between two bowls and proceed as mentioned from step 5 above.
If you want to make only plain sannas , follow these proportions:
If you want to make only the sweet sannas with jaggery, follow these proportions:
Homemade toddy recipe here .
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Sanna | Sannas | Goan Steamed Rice Cakes (Plain & Sweet Version)
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 cups Goan red rice/ idli rice/ parboiled rice
- 3/4 to 1 cup freshly grated coconut
- Little less than 1 & 1/2 cup toddy
- 1/4 + 1/4 cup granulated sugar
- 1/2 + 1/2 tsp salt
Filling for chunachi (sweet) sannas
- 3/4 cup freshly grated coconut
- 1/2 cup grated palm jaggery/regular sugarcane jaggery
To be used if toddy is unavailable
- 1 tsp active dry yeast
- 1 tsp sugar
Instructions
- Wash and soak the rice in sufficient water for about 4-5 hours. Drain , set aside.
- In your mixer/grinder, add the drained rice, grind using little toddy (I used about 1 & 1/4 cup) to a smooth batter. Add the toddy in increments so that the batter grinds well. Remove about 1 & 3/4 cup batter in another large bowl. Transfer the remaining batter to another mixing bowl (you will have about 1 & 1/2 cup batter).
- Grind the freshly grated coconut with about 2-3 tablespoons of toddy. Set aside.
- Mix coconut and grated jaggery in a bowl. Cook this mixture on low heat until all the moisture has evaporated and the mixture has dried up.
- For plain sannas-To one bowl with the rice batter, add coconut batter [prepared in step 3, 1/4 cup sugar and about 1/4 teaspoon salt. Add more toddy if required to adjust the batter consistency.
- For sweet sannas-To the other bowl of rice batter, add 1/4 cup sugar and 1/4 teaspoon salt.
- Cover, leave it a warm place to ferment and double in size for about 4-6 hours.
- Grease the sanna moulds with little oil.
- For plain sannas, fill the moulds to about 3/4 th with the sanna batter.
- For sweet sannas, fill the moulds to 1/4th with sanna batter, then add a generous amount of the coconut-jaggery mix, fill with more sanna batter up to 3/4th of the mould.
- Steam for about 20-25 minutes.
- Transfer to a serving platter, serve plain sannas with gravy of your choice or eat it as is. It’s delicious on its own. The sweet jaggery sannas are great with your morning cuppa or evening chai.
Notes
- How to make sannas without toddy.
- Dissolve 1 teaspoon sugar in 2 tablespoons of warm water (not hot, or else it will kill the yeast) , add active dry yeast, leave uncovered in a dark place for about 10 minutes.
- Whilst the yeast is getting activated, prepare the rice and coconut batter.
- Check on the yeast mixture. If it’s bubbly and foamy, it means it’s activated and ready to use. If not, discard, and start again.
- Add the activated yeast mixture to the rice batter. Then divide the batter between two bowls and proceed as mentioned from step 5 above.
If you want to make only plain sannas , follow these proportions:
If you want to make only the sweet sannas with jaggery, follow these proportions:
Homemade toddy recipe here .
This Sweet Chutney | Date & Tamarind chutney has the perfect balance of sweet and sour with a hint of spice. A must-have for all Indian Chaat Snacks!
Sweet chutney | Date & tamarind chutney or khajoor imli ki chutney, is a yet another important component of any chaat snacks. It’s made of dates, tamarind and jaggery, seasoned with some flavorful spices balancing out the sweet and sour flavors. This chutney is not only delicious but healthy as well due to it’s iron rich ingredients.
I personally love this sweet chutney more than the green and red chutney variants. I always ask the vendor to add a bit more of this sweet chutney for most of the chaat snacks. This chutney is readily available in most stores, but I prefer to make it at home. It’s sans preservatives plus stays great for over a month if stored properly in the refrigerator.
- STEP BY STEP INSTRUCTIONS TO MAKE SWEET CHUTNEY | DATE & TAMARIND CHUTNEY FOR CHAAT
- HOW TO MAKE SWEET CHUTNEY FOR CHAAT?
- Sweet Chutney | Date & Tamarind Chutney For Chaat
STEP BY STEP INSTRUCTIONS TO MAKE SWEET CHUTNEY | DATE & TAMARIND CHUTNEY FOR CHAAT
1.Add dates, tamarind and jaggery in a pot along with 3 cups of water.
2.Bring this mixture to a boil, cook on medium heat for about 15-20 minutes or until dates and tamarind have softened. Stir in between. Alternatively, you may pressure cook to speed up the process. Add all the spices and salt to taste, continue to simmer for 10-15 more minutes.
3.Let this mixture cool down a bit. Mix well & strain the mixture through a fine-mesh sieve.
4.Transfer the remaining pulp left behind in the mesh to a blender along with 1/4 cup purified water, blend and strain the chutney in 3 batches as it will be difficult to strain this 2nd extract. Discard the extract left behind in the sieve. Keep scraping the bottom of the sieve with a clean spoon and transfer the pulp to the bowl containing the remaining chutney. If it’s a runny consistency, cook the chutney further for few minutes. If it’s too thick, add boiled water and adjust the consistency. (The consistency of my chutney was perfect with these proportions). Once it is cool completely, transfer to a sterilized glass container and store in the refrigerator.
NOTES
1.You may add up to 1 cup of jaggery if your dates are not very sweet.
2.Feel free to increase the tamarind if you want it tangier.
3.Adjust the quantity of spices as per your preference.
HOW TO MAKE SWEET CHUTNEY FOR CHAAT?
Sweet Chutney | Date & Tamarind Chutney For Chaat
Ingredients1x2x3x
- 1 cup dates pitted & roughly chopped
- 1 cup tamarind seeds removed * refer notes
- 1/2 cup jaggery * refer notes
- 1 to 2 teaspoon red chilli powder, as per desired heat
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon black salt
- 1 tsp dry ginger powder
- salt to taste
- 3 cups water
Instructions
- Add dates, tamarind and jaggery in a pot along with 3 cups of water.
- Bring this mixture to a boil, cook on medium heat for about 15-20 minutes or until dates and tamarind have softened. Stir in between. Alternatively, you may pressure cook to speed up the process. Add all the spices and salt to taste, continue to simmer for 10-15 more minutes.
- Let this mixture cool down a bit. Mix well & strain the mixture through a fine-mesh sieve.
- Transfer the remaining pulp left behind in the mesh to a blender along with 1/4 cup purified water, blend and strain the chutney in 3 batches as it will be difficult to strain this 2nd extract. Discard the extract left behind in the sieve. Keep scraping the bottom of the sieve with a clean spoon and transfer the pulp to the bowl containing the remaining chutney. If it’s a runny consistency, cook the chutney further for few minutes. If it’s too thick, add boiled water and adjust the consistency. (The consistency of my chutney was perfect with these proportions). Once it is cool completely, transfer to a sterilized glass container and store in the refrigerator.
Notes
- You may add up to 1 cup of jaggery if your dates are not very sweet.
- Feel free to increase the tamarind if you want it tangier.
- Adjust the quantity of spices as per your preference.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
