Mangalorean Recipes

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Sannas with Coconut

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Quantity Measure Ingredients Description:
500 Grams Rice, Boiled (ukda chawal) wash, soak and grind
250 Grams Rice, Raw wash, soak and grind
2 Nos. Coconuts - fresh. for juice
  As Required Salt add
  As Required Yeast - dry add


Wash and soak the rice.   Scrape and grind the coconut.   Take out juice.   Grind the rice fine in this coconut juice.   Mix the batter with salt and yeast. in a vessel, with enough space for it to ferment and rise,      Tie the mouth of the vessel with a thick cloth and allow it to ferment.    Note that the ambient temperature in Mangalore is around 30 degrees Celsius.   Male allowance for local temperature.  Keep a watchful eye on the vessel, as sometimes it overflows, when the fermentation takes place quickly.

When the batter has risen, make sannas as follows.  Keep water to boil in a thondor to the level of the middle perforated plate.   When the water is boiling, pour batter into sanna moulds, and place them on the perforated tray.   close the lid.  In 15 minutes, check if sannas are cooked.  When done remove the moulds and place them on the table over a cloth soaked in cold water, up-side down.   When cooled remove the sannas and place them in a lined wicker basket.   Finish rest of the batter in this way.

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