Sannas is a steamed rice bread that is traditionally made with coconut toddy (sap of coconut tree) and fresh grated coconut. The flavor of the bread comes from the toddy and coconut. Jaggery is added to make a sweet version of the rice cake / bread. It is light, airy and very similar to an Indian idli.
The sannas batter is thick and is let to ferment for a couple of hours before steaming. The toddy lets the bread rise and makes its sponge. It is usually made for catholic feasts, weddings and auspicious occasions. Since I have no access to toddy in the US, I used yeast. The funky smell of yeast is similar to the smell of fresh toddy and I was very happy with my sannas.
Serving Size: 4-6
- 1 cup of overnight soaked rice
- 1/2 cup of cooked rice
- 1/2 cup of fresh grated coconut
- 1/4 tsp of dry instant yeast
- 1/2 cup of water
- 1/4 to 1/2 cup sugar (based on taste)
- Salt to taste ( 2-3 pinches)
- Grind all the above ingredients to a fine paste.
- Pour in a container and let ferment for 4-6 hours.
- Grease a stainless steel container, pour the batter and steam covered for 30 – 35 minutes. If using idli containers that are much smaller then steam for 15 – 20 minutes.
- Add coconut jaggery for additional sweetness.
Enjoy while hot.
You can also watch my video to see how easy it is to make sannas.