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Easy Traditional Goan Sannas

Updated: Jul 8

These Goan Sannas are soft, pillowy and like walking on a cloud. Today I’m going to share with you my traditional Sannas, sweet tea-time Sannas and homemade Toddy recipe. This Sannas recipe is going to be your new go-to comfort food!

Ingredients


  • 2 cups (430 grams) Idli Rice

  • 3 cups (250 grams) Fresh Coconut, grated 

  • 2  tbsp Sugar

  • 1½ cup Toddy (homemade)

  • 1/2 – 3/4 cup Coconut Water, room temperature (add as required to get the desired consistency)

  • 1 tsp salt ( to be added after fermenting)


For greasing the bowls

  • ⅛ cup vegetable oil


For the Coconut-Jaggery mixture

  • 3/4 cup Fresh Coconut, grated  

  • 3 tbsp Palm Jaggery, grated

  • 3 tbsp Cane Jaggery, grated


Method


  1. Add the Idli rice, grated coconut, sugar, homemade toddy and coconut water to the jar of the mixer.  Start grinding on speed 1 of the mixer and then gradually increase the speed to 3.  Grind into a smooth batter (this should take approximately 5 minutes).

  2. Pour the batter into a large bowl. Cover and bowl with a lid and place it in a warm place (I placed the bowl in the oven without switching it on) for 4 hours to ferment.

  3. Toss in the salt and gently fold it in.

  4. Lightly brush the containers with oil and pour in the batter till little more than ½ full.  

  5. Bring the water in the steamer to boil on a high heat.

  6. Now switch the heat to medium, place the filled bowls in the steamer and cover with a kitchen towel before placing the lid on the steamer.

  7. Steam for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

  8. To make sweet sannas, in a bowl mix the grated fresh coconut, palm jaggery and cane jaggery till well combined

  9. To make the sweet sannas, grease a 6” cake pan or any container that you are using, ladle in the batter till a little shy of 1/2  full.  

  10. Gently sprinkle on a layer of the coconut jaggery mixture.

  11. Top it with some more of the sanna batter till the coconut jaggery mixture has got completely covered.

  12. Place the filled 6” cake pan in the steamer and steam for approximately 30 minutes following the above process.

  13. Allow the sannas to cool before unmolding.

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