Mangalore Sannas

A cousin of idlies, Mangalorean Sannas are a speciality be it weekday, weekend
and festive season. They are done by steaming a fermented batter of rice, dhal
and yeast or toddy. They have a soft and pillow like texture. Sannas make a fine
accompaniment to Pork Indad or Pork Bafat. Also delicious served with
Mangalorean Chicken Roce Curry or Mutton Roce Curry.

Servings: 15 people

Author:

Prep Time
1 hour

Cook Time
1 hour

Cooling time
15 minutes

Total Time
2 hours, 15 minutes

Course:

Main Course Snack

Cuisine:

Indian Mangalorean

Keywords:

Festive Sannas Mangalorean Sannas Rice and Lentil Cakes Sannas Steamed Rice and Lentil Cakes Steamed Rice Cakes

Instructions

1 Wash and soak both types of rice overnight in plenty of water. Soak the urad
dhal separately.
2 Drain the urad dhal completely and add to a blender. Blend to a fine paste with
150mL of water and transfer to a deep (15-18cm) saucepan. Now drain the rice
completely and grind both types of rice to a smooth batter in 2 or 3 batches.
Add 175mL of water to each batch when grinding. Transfer the batter to the same
saucepan. Wash the blender with 250mL water and add to the saucepan.
3 To activate the yeast, combine yeast in 200mL of luke warm water and 2 tsp.
sugar in a teacup, till all granules are well dissolved. Allow to stand for
20-30 minutes or until the yeast begins to form vigorously and rises to the top
of the teacup.
4 Pour the yeast solution into the batter. Add the rest of the sugar (add 1 tbsp.
extra for sweeter sannas) and salt. The batter should be of pouring consistency.
If you want to add more water, add only 50mL at a time. Using your right hand
mix the batter for 3 minutes or until well combined. You will see tiny bubbles
appearing on the surface of the batter. Tie the saucepan tightly with a muslin
cloth and allow to ferment for 2 to 5 hours in a warm place. Allow more time in
cooler weather conditions. Check the batter after two hours. You know the batter
has fermented when it has doubled in quantity. In warmer conditions the batter
can triple in quantity.
5 To steam the sannas, add 3 litres of water into the steamer (thondor) and bring
the water to a roaring boil. Grease the idli moulds (gindlas) with oil and fill
each mould to ¾th the way up and steam in batches of 8 or 10 until all the
batter is exhausted. Check if there is sufficient water in the steamer after the
second batch. Steam each batch for 8-10 minutes. Remove the moulds with care,
turn them face down and spread a moistened kitchen towel over them to speed up
the cooling process. When the moulds have cooled down, remove the sannas gently
and store them in an airtight container once cooled completely.
6 Serve hot with Chicken Roce Curry or Pork Sorpotel
[https://deliciouslyindian.net/mangalorean-pork-sorpotel/] or Pork Vindaloo
[https://deliciouslyindian.net/pork-vindaloo/] or Pork Indad. Jump to
Mangalorean Christmas Special Pork Indad
[https://deliciouslyindian.net/mangalorean-christmas-special-pork-indad/]

Mangalore Sannas

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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