Sanna- Mangalorean/ Goan Sweet Idli

For Indian Cooking Challenge this month, Srivalli chose a MAngalore/ Goa special- Sanna from Ruchik Randhap. Sanna is a sweet and quick version of south Indian idli. Yeast is used to ferment the batter and so the batter is ready within 2 hours after grinding. I was going through the recipe after grinding the rice and dhal. There was an unscheduled power failure and I didn't go through it completely. I started to prepare the batter from what I read 15 days back. I remembered sugar but forgot the amount used. So praying God that it should come out properly I added sugar ( about 3/4 th cup) After I finished mixing the batter, I covered it and then came the power. I read the recipe and to my disappointment it was only 2-3 tsp. So I was not at all sure of the result. And the next problem came. I prepared all the ingredients required for chutney and went to switch on the mixer grinder. Due to low voltage it did not grind. I waited for one hour to get the power to normal but it never happened. So I covered the half risen batter with cling wrap and placed it in refrigerator. Keeping my fingers crossed I let it sit in the fridge until morning. The next day, the batter turned out beautifully in the fridge. I took it out and let it come to room temperature. And the power was also back to normal and so I made chutney. I prepared the sanna in a vegetable steamer and small cups and served it for breakfast. I thought PK will never like it. But to my surprise, he liked it so much. The idlis were moderately sweet and the coconut chutney was a great accompaniment to it. They were so soft and fluffy. And atlast after so many obstacles, I made nice sannas.

Recipe Source: Ruchik Randhap
Idli Rice-1 1/2 cups
Raw Rice-1/2 cup
Urad dhal-1/4 cup
Salt-1 tsp
Sugar-2-3 tsp ( I used 3/4 cup which made the idlis sweet and delicious)
Instant Yeast-1 tsp

1. Soak urad dhal and rice separately for 2-3 hours.
2. First grind the dhal until light and fluffy. Do not use more water. Add water little by little to get a fluffy ground dhal.
3. Transfer to a bowl.
4. Now grind the rice to a thick and smooth batter.
5. Add it to the ground dhal.
6. Now add sugar, yeast and salt to the batter and mix well. As I have used instant yeast I mixed it directly to the batter. Otherwise you need to proove the yeast with a little warm water before adding it to the batter.
7. The bowl must be large enough so that it holds all the batter when it doubles.
8. Let it sit on counter for 2 hours until doubled. 
9. You can also keep the the batter in fridge after one hour and the doubling will take place in the fridge overnight.
10. Grease the sanna moulds. As I didn't have the moulds, I greased my vegetable steamer which came with the rice cooker. I also used small aluminium bowls to make small sannas.
11. With out mixing the batter, remove ladle full of the batter and fill the moulds to half.
12. Steam cook them for 5-15 minutes depending on the size of the sanna.
13. When done, remove from the steamer, let it cool for 5 minutes before removing from the moulds.
14. Serve hot along with chutney or gravy of your choice.

Soak urad dhal.

Soak both the rice together.

Grind urad dhal until fluffy.

Grind the rice to a smooth batter and add it to ground dhal.

Add yeast, sugar and salt.

Mix well. Cover and keep it aside for 2 hours.

See how the batter has doubled in volume.

Grease the moulds.

Pour batter to half the mould.

Steam it in rice cooker or steamer.

I also arranged the bowls in the rice cooker steamer.

Remove when done.

See how the idli has a cute dome.

Serve it with a chutney of your choice.

Linking this to Yeastspotting

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