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Thursday, April 11, 2013,4:31 AM by
D.Sumithra

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SANNA

Serves :
6

Preparation Time :
15 hours

Cooking Time :
30 minutes

Preparation Method :

  • Wash and soak the rice overnight or for at least 8 hours.
  • Drain and grind to a fine paste with coconut and a little water or toddy, if using to a thick smooth paste.
  • If using yeast, mix 1 teaspoon sugar with ½ cup warm water in a bowl and sprinkle the yeast over it. Leave for a few minutes to froth.
  • In a large bowl, mix together the rice-coconut paste, sugar, salt, and yeast mixture or remaining toddy, and enough water to make a thick batter.
  • Cover bowl and leave to rice, undisturbed, in a warm place for at least 4 hours or till batter doubles in volume.
  • Grease small steaming moulds. Pour a little batter into each mould, leaving enough room for it to rise.
  • Steam for 10-15 minutes till fluffy but cooked through.
  • Sanna are traditionally served with sarapatel.

INGREDIENTS

  • 200 grams boiled rice
  • 100 grams Rice, raw
  • 100 grams grated Coconut
  • 150 grams Active dry yeast or 300 ml Toddy
  • 100 grams Sugar
  • Salt to taste

5 comments for “Sanna”

  • Posted Tuesday, February 14, 2023 at 6:07:57 AM

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