Goan Sannas Steamed Coconut Rice Idli Fermented Toddy

Method

1. 1

   Drain soaked rice. Blend with grated coconut and enough water to make a moderately thick smooth batter — thicker than dosa batter but pourable.

2. 2

   Add sugar and salt. Stir.

3. 3

   Add the dissolved yeast (or fresh toddy). Stir well.

4. 4

   Cover and ferment at room temperature for 6 to 8 hours until the batter has risen visibly and is bubbly.

5. 5

   It will smell pleasantly yeasty and slightly sweet.

6. 6

   Set up a steamer or idli maker with boiling water. Grease the moulds generously.

7. 7

   Stir the batter gently. Pour into the moulds filling about 3/4 full — the sannas will rise during steaming.

8. 8

   Steam on medium heat for 12 to 15 minutes until a skewer inserted in the centre comes out clean.

9. 9

   Rest 3 minutes before unmoulding. Serve warm with Goan curry or chouriço.