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Goan Sannas

Sannas are another Goan speciality served as an accompaniment to a meal or as a starter. It is a steamed-bread made from ground rice, fresh coconut, salt sugar and yeast. Traditionally in Goa it is made from toddy, the sap from the coconut palm, left to ferment, and this is the raising agent used to make sannas light.

Traditionally, Sannas are served with a famous Goan pork dish called Sorpotel. As its gently ground there's no heat during mixing, resulting in a mixture full of vitamins and minerals. Sannas are Wheat free, Gluten free, fat free and because it’s steamed its appeal has many followers especially to those with intolerance's. Sannas can be frozen and reheated in a steamer, or microwave.


salt to taste
1/2 bottle toddy
1 tblsp sugar
1 cup coconut scraped
2 cup rice


Wash and soak rice overnight. In a blender grind the rice and coconut separately with toddy to make a thick batter.
If necessary more toddy can be added to get the right consistency. Leave in a warm put and let the mixture ferment for 4 hours. Mix in sugar and salt.  Put a tablespoonful of batter into each idli mould and steam in a steamer on medium heat up till the sannas are fluffy and done. Serve hot.

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