Sanna - Fluffy Steamed Rice Cakes

Ingredients

• 1 cup (200g) raw rice 1 cup (200g) raw rice
• 1/2 cup (100g) split pigeon peas (toor dal) 1/2 cup (100g) split pigeon peas (toor dal)
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon active dry yeast 1/2 teaspoon active dry yeast
• Salt to taste Salt to taste
• Oil, for greasing Oil, for greasing

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 2g, 1g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the rice and split pigeon peas thoroughly. Soak them in water separately for 4-6 hours.
2. 2.
   Drain the soaked rice and pigeon peas. Grind them together to form a smooth batter, adding water as needed.
3. 3.
   Transfer the batter to a large bowl and add coconut milk, sugar, and salt. Mix well.
4. 4.
   In a small bowl, dissolve the yeast in 2 tablespoons of warm water. Let it sit for 5 minutes until frothy.
5. 5.
   Add the yeast mixture to the batter and mix thoroughly. Cover the bowl with a clean cloth and let it ferment in a warm place for 6-8 hours or overnight.
6. 6.
   Once the batter has fermented, give it a gentle stir. Grease the molds or small bowls with oil.
7. 7.
   Pour the batter into the greased molds, filling them about 3/4 full.
8. 8.
   Steam the molds in a steamer for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove the molds from the steamer and let the Sanna cool for a few minutes before unmolding.
10. 10.
    Serve the Sanna warm with your favorite curry or chutney.

Treat your ingredients with care...

• Rice — Ensure that the rice is thoroughly rinsed to remove any excess starch, which can affect the texture of the Sanna.
• Split pigeon peas — Soaking the pigeon peas helps in achieving a smooth batter consistency and aids in the fermentation process.
• Coconut milk — Use unsweetened coconut milk for a subtle coconut flavor. Shake the can well before measuring.

Tips & Tricks

• To enhance the fermentation process, place the batter in a warm spot, such as near a window or on top of a warm oven.
• For a variation, you can add finely chopped green chilies or grated ginger to the batter for a hint of spiciness.
• If you don't have a steamer, you can use a large pot with a steaming rack or improvise with a heatproof plate placed on a trivet inside the pot.

Serving advice

Serve the Sanna warm as a side dish with your favorite Goan curry, such as Chicken Xacuti or Prawn Balchão. It also pairs well with coconut chutney or a tangy tomato chutney.

Presentation advice

Arrange the Sanna on a platter, garnished with fresh cilantro leaves. The white color of the cakes against the vibrant green of the cilantro creates an appealing visual contrast.