Sannas Food
SANNAS
Rice breads that are steamed in aluminium bowls/ idli moulds and are lovely when had plain or with curries. Normally toddy is used in this recipe but I make them without it (if you have access to it add it instead of the yeast. )
Provided by Girl from India
Categories Rice
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and soak each of the each kind of rice and the lentils overnight or for 8 hours, separately.
- Then grind all the three together to a fine paste with the coconut milk.
- Put the dry yeast in a bowl with sugar and 3 tablespoons warm water.
- When it froths, add it to the ground batter.
- Add salt to taste and keep aside for 5 hours till it doubles in quantity.
- Get the steaming vessel ready on medium flame with the required amount of water in it.
- Put a tablespoonful of the batter into each of the moulds/ aluminuim bowls and steam on medium heat till the sannas are fluffy and done right through (around 15 mins) or when a skewer pierced into one comes out clean.
- All of them may not go into the steamer in one round so do them in batches.
Nutrition Facts : Calories 652, Fat 9.2, SaturatedFat 7.3, Sodium 12.4, Carbohydrate 124.5, Fiber 10.5, Sugar 6.8, Protein 16.3
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