Sanna

Ingredients

• 1 cup parboiled rice
• 1/2 cup grated fresh coconut
• 1/4 cup toddy (or 1/2 tsp active dry yeast + 1 tsp sugar + 1/4 cup warm water)
• 2 tbsp sugar
• 1/2 tsp salt
• Coconut oil for greasing

Instructions

1. 1Soak parboiled rice for 4-6 hours, then drain well.
2. 2Grind the soaked rice with grated coconut and a little water to a smooth, thick batter.
3. 3If using yeast, activate it by mixing with warm water and sugar; let sit for 10 minutes until frothy.
4. 4Combine the batter with toddy (or activated yeast), sugar, and salt; mix thoroughly.
5. 5Cover and let the batter ferment in a warm place for 6-8 hours, or until doubled in size.
6. 6Grease idli moulds or small bowls with coconut oil, pour batter into them.
7. 7Steam the sanna for 10-15 minutes until firm and cooked through.
8. 8Serve hot with Goan curries or coconut chutney.