|Sannas with Mangalorean Chicken Curry|
3 cups idli rice/boiled rice
1 cup raw rice (sona masoor/kolam)
1/2 cup urad dal/split black gram
1 teaspoon salt
1 teaspoon dry yeast
2 teaspoons sugar
1/2 cup water
Wash and soak the two types of rice and the urad dal for atleast 6 hours.
Grind them together with little water (just to aid the grinding) to fine paste.
The batter should be thick like idli batter. Transfer it to a big bowl. Add salt and mix well.
Prepare the yeast solution by mixing the yeast and sugar in 1/2 cup of lukewarm water. After about 5 to 10 minutes the yeast solution will become frothy - just goes to show that the yeast is active.
Mix the yeast solution into the sanna batter and mix well untill everything is incorporated well. Cover the bowl and place it in a nice and warm place for further fermentation - about 2 to 3 hours. The batter is generally a consistency in between a idli batter and dosa batter. The batter would have doubled by then. Do not mix the batter once its risen (if you want fluffy sannas).
|This is how the fermented batter looks and you need to scoop them into the bowls just like this|
Once they are steamed - remove the bowls and invert them onto a clean kitchen towel - and remove the sannas once it has cooled down with the help of a butter knife.
Fluffy sannas are ready to be savored with Mangalorean Chicken Curry or Black chickpeas curry made in the Mangalorean Coconut based gravy.