Authentic Goan Sanna with Warm Coconut Chutney
Fluffy, slightly sweet, and fermented steamed rice cakes that are a staple of Goan celebrations. These spongy treats pair wonderfully with a spicy coconut chutney for an authentic coastal breakfast.
50min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Grind the soaked parboiled rice, grated coconut, and cooked rice together with a little water until smooth.
2
Mix in the toddy or yeast solution, sugar, and salt into the batter.
3
Cover the batter and let it ferment in a warm place for 6 to 8 hours until doubled in volume.
4
Grease small cup molds or idli plates with coconut oil and pour the fermented batter into them.
5
Steam the sanna in a steamer for 15 to 20 minutes until a toothpick inserted comes out clean.
6
For the chutney, grind the grated coconut, green chilies, tamarind, and salt together with a splash of water until smooth.
7
Serve the warm, fluffy sanna alongside the freshly prepared coconut chutney.
Ingredients
2 cups parboiled rice, soaked for 4 hours
1 cup fresh grated coconut
1/2 cup cooked white rice
1/2 cup toddy or active yeast solution
3 tablespoons sugar
1 teaspoon salt
1 cup freshly grated coconut for chutney
3 green chilies
1 small piece of tamarind
Salt to taste
1 tablespoon coconut oil for tempering
*This AI-generated recipe may contain inaccuracies.