Description
Goan sannas are delicate, soft steamed rice cakes with a cloud-like texture that makes them a beloved comfort food. Traditionally made with fermented batter and often flavored with toddy (a naturally fermented palm sap), sannas can be served plain, with curries, or prepared as a sweet tea-time treat layered with coconut and jaggery. This recipe covers the classic savoury-style sannas and a sweet variation, plus an easy homemade toddy-based ferment to give the cakes their characteristic lightness.
The batter combines idli rice and fresh grated coconut, gently fermented to develop mild tang and aeration. Steaming produces pillowy rounds that are slightly sweet from the coconut and sugar, and perfectly tender inside. These sannas make a great accompaniment to spicy Goan curries, vegetable dishes, or can be enjoyed on their own with a cup of tea. The sweet version, layered with a coconut-jaggery mix, creates a soft, caramelized center that contrasts beautifully with the steamed rice cake.
Ingredients
- 2 cups (430 grams) Idli Rice
- 3 cups (250 grams) Fresh Coconut, grated
- 2 tbsp Sugar
- 1½ cup Toddy (homemade)
- 1/2 – 3/4 cup Coconut Water, room temperature (add as required to get the desired consistency)
- 1 tsp salt (to be added after fermenting)
For greasing the bowls
- ⅛ cup vegetable oil
For the Coconut-Jaggery mixture
- 3/4 cup Fresh Coconut, grated
- 3 tbsp Palm Jaggery, grated
- 3 tbsp Cane Jaggery, grated
Method
- In a mixer jar, add the idli rice, grated coconut, sugar, homemade toddy and coconut water. Start grinding at a low speed, then raise to medium to achieve a smooth, slightly flowing batter. This should take about 5 minutes depending on your equipment.
- Transfer the batter to a large bowl, cover, and set in a warm place to ferment for around 4 hours. A slightly warm oven (turned off) or a warm corner of the kitchen works well. The batter should become aerated and show small bubbles when properly fermented.
- After fermentation, gently fold in 1 teaspoon of salt.
- Lightly brush the steaming containers or molds with vegetable oil. Pour batter into each container until just a little over half full to allow room for rising.
- Bring water in your steamer to a rolling boil on high. Reduce to medium heat, arrange the filled containers in the steamer, and cover them with a clean kitchen towel before placing the steamer lid—this helps prevent condensation from dripping onto the sannas.
- Steam the sannas for about 25–30 minutes, or until a toothpick inserted in the center comes out clean. For larger or denser containers, you may need a few extra minutes.
- For the sweet sannas: in a small bowl, combine the grated fresh coconut with the grated palm and cane jaggery until evenly mixed.
- Grease a 6″ cake pan (or another container you prefer). Pour batter until just under half full. Sprinkle a layer of the coconut-jaggery mix evenly over the batter, then cover with more batter to fully encase the filling.
- Place the filled pan in the steamer and follow the same steaming process, about 30 minutes or until set and a skewer comes out clean.
- Once steamed, allow the sannas to cool slightly before unmolding so they hold their shape. Serve warm or at room temperature.
Notes and Tips
For best texture, use freshly grated coconut and ensure the batter is smooth but not overly thin. If the batter seems too thick, add a little more coconut water to loosen it; if too thin, reduce the liquid slightly. Fermentation time may vary with room temperature—warmer environments will speed up fermentation, while cooler ones will slow it. If you make a larger batch, sannas can be refrigerated for a few days and gently reheated by steaming or microwaving with a damp paper towel to retain moisture.
Serve plain sannas with spicy curries, coconut chutney, or enjoy the sweet version as a snack with tea. The mild sweetness from coconut and sugar pairs well with strong, savory flavors, making sannas a versatile addition to many meals. Experiment with small variations in jaggery or coconut ratios to find the balance you prefer.