Sannaas

These are Sannaas.It looks like Idly but they are much softer & easier to
make.

This is the only blog that will have this recipe. Friends have googled to
look for the name Sannaas and have not found any they said.......

Sannaas are not known to a lot of people. If you lived in the South Kanara
part of Karnatakalike Udupi,Mangalore or came from Goa you will remember these steamed rice cakes, served either with a coconut stew or even better Pork/Chicken Vindaloo. 

This is a typical Catholic food you are served if u are invited to an Easter or Christman lunch or dinner. When I introduced this here in my Kitchen it was a big hit, as its very soft
and slightly sweet & went very well with a chicken curry potato stew. Nobody had had this before and were all curious about its origin and, of course, recipe. If you go through the ingredients you will see its almost same as our Appam (Kerala).However, its ground to a  thick paste and not watery like the Appam batter & its steamed.

Ingredients.
1 tin coconut milk (450 ml)
4 cups rice (raw or boiled )
1 tab.sp.urid dal
1  tab.sp.sugar
1/2 tea sp.dried yeast
1/2 tea sp.salt


Method:

Clean rice & Urid dal in few changes of water & soak for a minimum of 6 hours

Drain well add all ingredients & blend to a fine paste adding no water unless the batter is too thick.

Empty the batter into a bowl and place it in a warm place.

I often place it insde the Micro Wave / Magnetron & let the door open.This is only possible if you have a lamp inside your micro wave / magnetron. Or place it inside your dish washer after you have emptied your wash. Remember, this is a perfect setting for keeping the Idli or Sanna batter to rise! :-)

In a few hours time the yeast will ferment the batter

Now pour the batter into small Idli bowls or Idli steamer or even into an container & steam them for 20 to 30 minutes.

Make sure the Sannaas have cooled down before you take them out running a spoon all around the steamed Sannaas.

Enjoy!