Sanna - Fluffy Steamed Rice Cakes

Recipe

Sanna - Fluffy Steamed Rice Cakes

Delicate Clouds of Flavor: Sanna - A Taste of India's Culinary Heritage

4.5 out of 5

Sanna is a traditional Indian dish that hails from the coastal regions of Goa. These fluffy steamed rice cakes are a staple in Goan cuisine and are often enjoyed as a breakfast or snack. Sanna is known for its light and airy texture, delicate flavor, and versatility in pairing with various curries and chutneys.

Jan Dec
Side Dish› Sanna
Asian cuisine› Indian cuisine

Preparation time

15 minutes (excluding soaking and fermentation time)

Cooking time

15-20 minutes

Total time

6-8 hours (including fermentation time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if coconut milk is substituted with plant-based milk), Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Whole30

Ingredients

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.

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