Sannas

About Sannas

Ingredients

• Rice, soaked for 4 hours 2 cups
• Toddy/palm tree juice 150 ml
• Fresh coconut, scraped 2 cups
• Salt to taste
• Castor sugar 1 cup

How to Make Sannas (Stepwise Photos)

Method

1. Put rice, toddy, 1 cup coconut, salt and ½ cup castor sugar in a blender jar and grind into a coarse batter. Transfer the batter into a bowl and keep it in a warm place to ferment overnight.
2. Heat sufficient water in a steamer. Grease idli moulds.
3. Pour a ladle of batter into each mould, keep them in the steamer and steam for 10-15 minutes.
4. Mix remaining castor sugar and coconut in a separate bowl.
5. Take the idli moulds out of the steamer, cool slightly and demould them.
6. Coat each idli with some the coconut-sugar mixture, arrange them on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps