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Sannas Recipe | Goan Steamed Rice Bread | traditional Goan rice cake | ukde sannas |

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Tarla Dalal

09 September, 2017

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Table of Content

About Sannas Recipe, Goan Steamed Rice Bread

Ingredients

Methods

How to make Sannas Recipe, Goan Steamed Rice Bread

Nutrient values

Sannas Recipe | Goan Steamed Rice Bread | traditional Goan rice cake | ukde sannas |

Sannas: The Fluffy, Traditional Goan Steamed Rice Bread

Sannas, a famous Goan delicacy, is a beautiful example of a traditional Goan rice cake. Often referred to as Goan Steamed Rice Bread or ukde sannas, these fluffy white cakes are cherished for their soft textureand distinctly pleasant flavour. The unique base of the sannas is a fermented batter, traditionally made using toddy for leavening. However, this recipe modernizes the process by using instant dry yeast as an easily available and acceptable substitute, ensuring that anyone can recreate this delightful treat at home.

Preparing the Rice Base and Yeast Starter

The process begins with preparing the rice for the batter. Take 2 cups of raw rice (chawal), clean and wash it thoroughly, and then soak the rice in a deep bowl with enough water overnight. The next day, drain the water completely using a strainer and set the rice aside. Simultaneously, you need to prepare the yeast starter. In a separate deep bowl, combine the instant dry yeast, ½ tbsp sugar, and 3 tbsp warm water. Mix well, cover it with a lid, and keep aside for 15 minutes to allow the yeast to activate and bloom.

Blending the Batter for Smoothness

Once the rice is soaked and the yeast is active, it’s time to create the smooth batter. In a mixer, combine the soaked rice, ¾ cup of grated coconut, the remaining 1½ tbsp of sugar, and 1¼ cups of water. Blend it till smooth, ensuring the rice grains are completely pulverized to achieve the signature fine texture of the sanna. The combination of rice and coconut is what gives the sanna its lovely taste and unique flavour profile.

Fermenting the Batter for Fluffiness

After blending, transfer the mixture into a deep bowl. Add the prepared yeast sugar mixture and salt to taste and mix well. The next crucial step is fermentation, which gives the sannas their characteristic puffiness and slightly tangy flavour. Cover the bowl with a lid and keep it aside for 2 hours for fermenting. The yeast will work its magic, creating air bubbles that make the final steamed cakes wonderfully soft. Once fermented, gently mix the batter well before pouring it.

Steaming the Sannas

To cook the sannas, you'll need sanna moulds. Grease 7 sanna moulds or small steel vati (bowls). Pour the batter into each mould, filling it up to about ¾ of the mould; leave space for the cake to rise during steaming. Place the filled moulds in a steamer and steam on a medium flame for 10 to 12 minutes. Steaming is the key to achieving the soft texture that sannas are known for.

Serving the Traditional Goan Rice Cake

Once steamed, cool the sannas slightly. To remove them easily from the moulds, loosen the edges with a knife and then demould them. Repeat the steaming process with the remaining batter to make more sannas. Sannas are traditionally enjoyed for lunch or dinner as an accompaniment to a spicy Curry of your choice. They pair particularly well with rich, flavorful dishes like Potatoes in Goanese Gravy or Bread Kofta Curry. Serve them hot for the best experience.

Sannas Recipe, Goan Steamed Rice Bread recipe - How to make Sannas Recipe, Goan Steamed Rice Bread

Ingredients

for Goan Steamed Rice Bread

2 cups raw rice (chawal)

1 tbsp instant dry yeast

2 tbsp sugar

3/4 cup grated coconut

salt to taste

Method

for Goan Steamed Rice Bread

Clean, wash and soak the rice in a deep bowl overnight in enough water. Next day drain the water completely using a strainer. Keep aside.
Combine the yeast, ½ tbsp sugar and 3 tbsp warm water in a deep bowl, mix well and cover it with a lid and keep aside for 15 minutes.
Combine the soaked rice, coconut, remaining 1½ tbsp of sugar and 1¼ cups of water in a mixer and blend it till smooth.
Transfer the mixture into a deep bowl, add the yeast sugar mixture and salt and mix well.
Cover it with a lid and keep aside for 2 hours for fermenting.
Once fermented, mix well.
Place 7 greased sanna moulds or small steel vati and pour the batter till ¾ of the moulds and steam in a steamer on a medium flame for 10 to 12 minutes.
Cool slightly, loosen the edges with the knife and demould it.
Repeat steps 7 and 8 to make 7 more sannas.
Serve Goan Steamed Rice Bread hot with a curry of your choice.

Sannas Recipe, Goan Steamed Rice Bread recipe with step by step photos

How to make Sannas Recipe, Goan Steamed Rice Bread

1. To make Sannas Recipe, Goan Steamed Rice Bread, take a deep bowl and put the 2 cups raw rice (chawal) into it.
2. Wash the rice (chawal) well with water to get rid of impurities if any. Drain it.
3. Add enough water into the bowl. cover the bowl with a lid and keep aside to soak for overnight.
4. Next day drain the water completely using a strainer. Keep aside.
5. Combine the 1 tbsp. instant dry yeast, ½ tbsp. sugar and 3 tbsp. warm water in a deep bowl, mix well and cover it with a lid and keep aside for 15 minutes.
6. Put the soaked rice, 3/4 cup grated coconut, remaining 1½ tbsp. of sugar and 1¼ cups of water in a mixer and blend it till smooth.
7. Transfer the mixture into a deep bowl, add the yeast sugar mixture and salt and mix well.
8. Cover it with a lid and keep aside for 2 hours for fermenting.
9. Once fermented, mix well.
10. Place 7 greased sanna moulds or small steel vati and pour the batter till ¾ of the moulds and steam in a steamer on a medium flame for 10 to 12 minutes.
11. Cool slightly, loosen the edges with the knife.
12. Demould it.
13. Serve Sannas Recipe, Goan Steamed Rice Bread hot with a curry of your choice.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per sanna

Energy	156 cal
Protein	2.5 g
Carbohydrates	29.2 g
Fiber	2.3 g
Fat	3.3 g
Cholesterol	0 mg
Sodium	3.7 mg

Click here to view Calories for Sannas Recipe, Goan Steamed Rice Bread

The Nutrient info is complete

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Jiten

Aug. 17, 2015, 10:16 a.m.

A famous goan delicacy.. sannas.. perfect recipe.. it is spongy and goes great with chana curry..Loved the combination.. Enjoyed this recipe for lunch..