Sannas

Introduction

Soft, spongy Goan rice cakes made with toddy (or yeast) fermentation, enjoyed during feasts and festivals.

Ingredients

• 2 cups raw rice
• 1 cup grated coconut
• ½ cup toddy (or yeast solution)
• 3 tbsp sugar
• Salt

Instructions

• Soak rice, grind with coconut into a smooth batter.
• Add toddy/yeast, sugar, and salt; let ferment overnight.
• Pour into greased moulds and steam till fluffy.

Pro Tips

• Toddy gives authentic flavor, yeast is a substitute.
• Ensure batter is slightly sweet.

Serving Suggestions

 Pairs wonderfully with Goan pork sorpotel or chicken curry.

Fun Fact

 Sannas are considered cousins of idlis but with a sweet, fermented twist.