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.

Serve the Goan Style Sana Recipe along with Chicken Curry or a mutton curry to create make a best brunch for your weekend.