The fermented rice cakes from Goa, that are usually made with fresh toddy, can be made quicker and as fluffy with the addition of some yeast to the batter, for this sweet take on rice cakes that are typically eaten with spicy sorpotels.
Sannas, one of Goa’s staple steamed rice cakes, is typically a dish you would see people enjoying with spicy sorpotels, xacuti and vindaloo. Traditionally made with a fermented red rice batter that is rested overnight and with a base of fresh palm toddy, sannas are fluffier and sweeter than its popular counterpart – the idli. Usually, achieving the right balance of texture and flavour can get a bit tricky with a dish this simple, as the visual cues of when the batter is ready is one that only a trained eye would be able to identify.
However, making a version that doesn’t need you be a hot mess in the kitchen and feeling overwhelmed with the amount of work that goes into making them, it is best to take a more approachable, less-intimidating way forward by using yeast; which also enables to steam the sannas almost instantaneously, as opposed to waiting overnight. The subtle sweetness of the sannas are backed by the nutty-sweetness of coconut milk, giving it a flavour that is unmatched yet perfect to use as a base for a delicious coconut sauce and fresh sliced mangoes. Inspired by the Thai dessert of mango-sticky rice, this desi version not only has a piece of our hearts but takes us back to our favourite beach destination!
Image Credits: LeelaLicious
Ingredients [For Sanna]
Ingredients [For Serving]