Sanna
Fluffy steamed rice-and-coconut cakes from the Konkan coast, gently sweet and spongy with a natural ferment. They soak up coconut curries beautifully.
40 min 2 servingsMedium
Ingredients
2 servingsFlavor profile
Sweetness
Richness
Method
- 1Soak 200 g rice for 4 hours, then drain.
- 2Grind the rice with grated coconut and a little water into a thick smooth batter.
- 3Dissolve yeast and sugar in warm water and stir into the batter with salt.
- 4Cover and let it ferment in a warm spot for 2 hours until frothy and risen.
- 5Grease small steaming moulds and fill each two-thirds full.
- 6Steam over boiling water for 12 to 15 minutes until a skewer comes out clean.
- 7Cool briefly, unmould and serve warm with curry.
Frequently asked
About 40 minutes total — 20 min prep and 20 min cooking.
Yes — Sanna is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
