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Goa · Breakfast

Sanna

Traditional 2. Sanna recipe

🧺 Ingredients

• 2 cups raw rice (sona masuri), soaked 6–8 hours
• ½ cup cooked rice
• ½ cup fresh grated coconut
• 1 tsp instant yeast or 2 tbsp toddy (coconut sap)
• 1 tbsp sugar
• ½ tsp salt
• ¾ cup warm water

👩‍🍳 How to make Sanna

1. Grind batter (10 mins, no heat): Drain soaked rice. Grind raw rice, cooked rice, and grated coconut with warm water into a smooth, slightly grainy batter — texture should be like thick cream.
2. Ferment (6–8 hrs, no heat): Dissolve yeast and sugar in 2 tbsp warm water, mix into batter with salt. Cover and ferment overnight in warm place until batter doubles and bubbles on surface.
3. Fill and steam (15–20 mins, high heat): Pour batter ¾ full into moulds. Steam in large pot over boiling water until firm and toothpick comes out clean — tops should be white, spongy, and slightly domed.
4. Unmould (2 mins, off heat): Cool 5 minutes, then gently run knife around edges and pop out.

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