Goan Sanna (rice cake)

July 31, 2020

Goan Sanna (rice cake)

Sanna is a popular dish of Goa that goes well with meat gravy or just as is.

Ingredients:

Matta / par boiled (ukdo) rice : 3 cups

Cooked rice : 1 cup

Coconut : 1 cup

Coconut toddy : around 3 cups

Procedure:

Wash the rice thoroughly and soak it overnight for 7 to 8 hours.

Next day grind the soaked rice with toddy.

Also grind the cooked rice and grated coconut and make a thick paste.

Add jaggery and salt to the ground batter.

Allow the batter to ferment for 6-8 hours (if you are using fermented coconut water - Coconut toddy, then allow the batter to ferment for 8 hours). You will see air bubbles formed in the batter when it's ready.

Put the fermented batter in hollow plates or idli moulds.

Add grated coconut and jaggery ifyou want the sweet ones.

Next day prepare a steamer by putting water in it half way below the plates level and let it boil. Mean while you grease the moulds/ plates and put the batter into them and steam them on medium - low flame for about 20 minutes or more, depending upon the size of the the plate or tin used.