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Main Course

Sannas

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

30 min total|Prep 30 min|Cook 20 min|3 servings|hard

Ingredientsfor 3 servings

Par boiled rice – 1 ½ cups
¼ cup Black gram Urad dhal
1 tsp Dry yeast
½ cup Coconut milk
½ tsp Sugar
Salt, to taste

Preparation

Step 1
Wash and soak rice and dhal separately overnight.
Step 2
Wash well with plenty of water and drain it.
Step 3
Grind dhal to a very fine paste along with coconut milk.
Step 4
Grind rice till fine grains are left (like very fine semolina) along with coconut milk.
Step 5
Mix both rice and dal together after grinding.
Step 6
Mix yeast with sugar and 1 1/2 tsp warm water.
Step 7
Set aside for about 10 minutes, till it rises.
Step 8
Mix dal and rice, add salt and yeast and beat well.
Step 9
Add a little coconut milk if necessary, the batter should be fairly thick.
Step 10
Cover and set aside for 7 - 8 hrs, undisturbed.
Step 11
Spoon batter onto idli moulds.
Step 12
Heat water in idli cooker, and place the stand in it.
Step 13
Heat till the sannas are fluffy, approx 20 - 25 minutes. Serve hot.

Tip

Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Sannas

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

30 min total|Prep 30 min|Cook 20 min|3 servings|hard

Ingredientsfor 3 servings

Par boiled rice – 1 ½ cups
¼ cup Black gram Urad dhal
1 tsp Dry yeast
½ cup Coconut milk
½ tsp Sugar
Salt, to taste

Preparation

Step 1
Wash and soak rice and dhal separately overnight.
Step 2
Wash well with plenty of water and drain it.
Step 3
Grind dhal to a very fine paste along with coconut milk.
Step 4
Grind rice till fine grains are left (like very fine semolina) along with coconut milk.
Step 5
Mix both rice and dal together after grinding.
Step 6
Mix yeast with sugar and 1 1/2 tsp warm water.
Step 7
Set aside for about 10 minutes, till it rises.
Step 8
Mix dal and rice, add salt and yeast and beat well.
Step 9
Add a little coconut milk if necessary, the batter should be fairly thick.
Step 10
Cover and set aside for 7 - 8 hrs, undisturbed.
Step 11
Spoon batter onto idli moulds.
Step 12
Heat water in idli cooker, and place the stand in it.
Step 13
Heat till the sannas are fluffy, approx 20 - 25 minutes. Serve hot.

Tip

Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Side Dish

Moringa Thalippu | Nutritious Drumstick Leaves Soup

Soothing and peppery, this Kerala-style soup is what grandmothers prescribe for cold days and sore throats. Simple in...

10 min|2 servings|5

Main Course

Malabar Kada Roast | Quail Fry | Malabar Quail Roast

The rich and spicy Malabar Kada Roast, also known as Quail Fry or Malabar Quail Roast, a dish full of character.

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Snacks

Malabar Beef Samosa | Kerala Beef Samosa

Deep-fried until the outside shatters at the first bite and the inside stays soft and flavourful. A tea-time favourit...

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Manjali Chicken Biriyani | Manjali Biryani Kerala Style

Kerala biryani — lighter on oil, heavier on spice, and always cooked with jeerakasala rice for that distinctive short...

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