Sannas are a white, spongy & slightly sweet steamed rice & coconut bread. Traditionally, sannas are steamed in a brass or copper steamer which is called ‘komfro’ in Konkani. Since coconuts & toddy are in abundance, Goan Sannas are made with Goan parboiled rice, fresh coconut thick milk & above all toddy! Sorpotel, Vindaloo & Xacuti tastes best with sannas. You will definitely find sannas at the buffet table at weddings, feasts & any special celebratory occasion…

Earlier, toddy was easily available near the place I live in Pune but now the shop no longer exists so I started trying out different ways of making it. The sannas I made with the ingredients & proportions mentioned below turned out well so I thought of posting the recipe for you to try out. We like our sannas sweeter but you may adjust the sweetness.

My grand mother used to sometimes make one large sweet sanna to enjoy & savour at tea time.  It used to be so delicious.. I just couldn’t resist the sweet aroma especially when I would return hungry from school! Will post the recipe when I make it .. until then enjoy these soft & fluffy sannas.. 😀

Ingredients :

  • 250 gms Goan Parboiled Rice
  • 75 gms. Raw Rice
  • 45 gms Urad Dal
  • 35 gms. Poha (beaten rice flakes)
  • 1 Coconut thick  milk or 100 ml. Coconut Milk (Dabur Hommade)
  • 1 tsp. Baker’s Yeast
  • 50 ml.Warm Water
  • 150 gms. Sugar or to taste
  • Salt to taste

Method :
Wash & soak rice, dal & poha  separately for about 4 hrs.

Drain & reserve the water.

First grind the dal using very little reserved water to a smooth, thick & fluffy paste.

Transfer the dal paste in a sufficiently large & deep vessel so that the batter has enough space to rise later.

Then grind the rice & poha together with very little reserved water to a thick & smooth paste.

Transfer this paste to the vessel containing the dal paste.

Mix the paste well with coconut extract or coconut milk, sugar, salt to taste & baker’s yeast which is dissolved in warm water.

The batter should be thick but of pouring consistency.

Leave the batter in a warm place to ferment & rise for at least 4 hrs. or preferably over night.

When the batter is well risen, ( it will look porous & like a honey comb) do not stir but gently ladle the batter using a deep spoon into greased moulds filled to ½ capacity.

Steam for about 15 to 20 mins. in a steamer/komfro which has rolling boiling water.

Keep a tray ready with some normal water.

When the sannas are ready, gently lift the lid of the steamer/komfro taking care that the steam does not drop into the sannas.

Lift the moulds carefully & place it in the water tray.

Let it cool for a few seconds.

Loosen the edges with a flat knife, lift & place them in a casserole or dish with a cover.

Serve warm with sorpotel, vindaloo, xacuti or enjoy as it is!

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  1. hilda, there is a brand called’Bakers’- just thought i should let you know to avoid confusion.
    Actually i got my answer from “Wet or Dry Yeast!!! cheers

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