Sanna
Sanna is a Goa Indian breakfast dish made with parboiled rice, grated fresh coconut, toddy, sugar and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 15 min
- Calories (estimate)
- ~280 kcal
- Course
- Breakfast
- Cuisine
- Goa (Indian)
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Ingredients
Quantities below are a guide for a typical household portion — scale them to the number of people you are cooking for and season to taste.
- 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
Method
- 1Soak parboiled rice for 4-6 hours, then drain well.
- 2Grind the soaked rice with grated coconut and a little water to a smooth, thick batter.
- 3If using yeast, activate it by mixing with warm water and sugar; let sit for 10 minutes until frothy.
- 4Combine the batter with toddy (or activated yeast), sugar, and salt; mix thoroughly.
- 5Cover and let the batter ferment in a warm place for 6-8 hours, or until doubled in size.
- 6Grease idli moulds or small bowls with coconut oil, pour batter into them.
- 7Steam the sanna for 10-15 minutes until firm and cooked through.
- 8Serve hot with Goan curries or coconut chutney.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
