Goan Style Sana Recipe (Soft Steamed Rice Cakes)
A soft and fluffy rice cake that is steamed and served during a breakfast meal.
Goan Style Sana Recipe (Soft Steamed Rice Cakes), these soft and steamed rice cakes that are similar to idli from South India. It is seen in Goa and Many parts of mangalore as well. The Sanas are best eaten when it is soaked in some chicken curry. The specialty of the Sana is that the batter is fermented with some toddy which is nothing but a fermented coconut milk. If you do not prefer to use toddy you as well ferment with some yeast.Sanas on the other hand are made with boiled rice which will create a softer texture. The shape of a Sanna is a perfect small round which is little bit thicker than idlis.
If you are looking for more Goan recipes here are some :
- 1 1/2 cup Red matta rice , parboiled
- 3/4 cup Basmati rice
- 1/4 cup White Urad Dal (Split)
- 1 cup Coconut milk , or toddy
- 3 tablespoon Sugar
- 1 teaspoon Active dry yeast
- Salt , to taste
How to make Goan Style Sana Recipe (Soft Steamed Rice Cakes)
To begin making the Goan Style Sana Recipe, soak parboiled matta rice, basmati rice and urad dal in water for at least 4 hours.
After 4 hours, grind the rice and urad dal to a smooth paste. The batter must be smooth and not grainy.
You will now mix toddy, yeast, sugar and leave it to ferment for atleast 4 hours which will make the batter to rise well. Make sure you keep this in a warmer place.
Once the batter is risen well. You can keep your idli steamer on with enough water below to steam. Take a cylindrical shapped vessel or a katori, apply oil and grease well. You can use about as many katoris that can fit in your idli steamer. Traditionally they use a ramkin mould called tondor to do so.
Mix the risen batter with salt and keep stirring until the salt is evenly distributed. Add the batter carefully inside the katoris or moulds just till the brim.
Keep these katoris carefully inside the vegetable steamer and steam the sanas for atleast 15 minutes. When you place your finger on the batter after 15 minutes, if it is not found sticky then it is done.
Switch off the heat, take out the moulds or ramekins and keep it aside to cool down. By using a knife go around the edges and flip the sanas onto a serving plate and do the same for rest.