Nov 10, 2011


Sannas made in idli mould


A popular Goan / Mangalorean breakfast dish. Best combination with any spicy non vegetarian dishes!!!!

Makes: 12 - 15

You will need

1 cup (200 g) raw rice (pachari)
1 tablespoon urad dal
1/4 teaspoon salt

Yeast solution:

1 teaspoon dry yeast
Warm water -1/4 cup
Sugar – 2 teaspoon

Mix sugar and warm water. Add yeast and keep aside for 10-15 minutes or until a froth appears on the surface / yeast granules are dissolved and well risen. Always use fresh yeast. Yeast solution will be double in size after 20 minutes. Keep aside.


Wash and soak rice and urad for 5 - 6 hours and make a smooth paste in a mixer / blender. Avoid adding more water when making batter.

Transfer rice - urad dal batter into another big container and mix with yeast solution. Add salt and stir continuously for 2 - 3 minutes. Cover and keep aside for 4 - 5 hours / overnight. Quantity will be double after fermentation.

Final procedure:

Grease small katoris / idli mould with little oil and pour batter in each katori (3/4 level). Arrange the katoris / idli mould in a steamer / pressure cooker (without weight) and steam for 15 minutes on a medium heat. Keep aside to cool for 20 minutes and remove carefully with the help of teaspoon. Serve with any spicy gravy dishes of your choice.

Sannas made in katoris


MyKitchen Flavors-BonAppetit!. said...

Wow!,luks spongy,soft and super Good.Truly tempting clicks.Luv it with chicken curry.

Poornima Nair said...

Looks very tempting!

Tina said...

So soft nf fluffy...