Sanna Recipe

   
                         
                            Sanna Recipe




INGREDIENTS OF SANNA

5 Servings
  • 1 medium coconut
  • 250 mililitre toddy
  • 2 teaspoon sugar
  • salt as required
  • 250 grams soaked overnight rice. 


HOW TO MAKE SANNA

Step 1 
To prepare this Goan specialty, take the soaked rice bowl and drain the extra water. Add these soaked rice to a jar along with a little amount of toddy and grind them to a smooth paste. Take the coconut and remove the shell, scoop out the coconut meat and blend it too into a paste. (Note: If you do not have toddy at home, you can still prepare it by using dry yeast and water in the batter.)
Step 2 
Take a large bowl and mix together both the coconut paste and rice paste, and mix in the remaining toddy. Stir with a spoon to mix well all the ingredients and make sure there are no lumps formed in the batter. Keep this bowl aside and let this batter ferment for a few hours.
Step 3
Take an Idli maker and grease with oil. Now, pour the equal amount of the batter into the idli moulds (ensure not to fill the mold to brim, leave enough space) and put it into the steamer. Once you have filled all the moulds, put the stand in a large bowl and steam the batter for about 20 minutes on high flame. When done, check whether all the sanna are steamed properly by inserting the toothpick in the centre and it comes out clean.
Step 4
Once the sanna is ready, take them out and serve with your favourite chutney or dip.

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