What you need ?
How to Make?
- Wash and soak the two types of rice and Urad dal separately for 3-4 hours
- First grind the Urad dal to a fine paste using very little water, and keep aside. Then grind both types of rice together to a fine thick batter and transfer to a big bowl.
- Prepare the yeast solution by mixing the yeast and sugar in a bowl of lukewarm water. The sugar helps the yeast to dissolve faster. Allow to stand for 10 minutes, the yeast will ferment and turn frothy.
- To the idli batter, mix the yeast solution until completely incorporated and add sugar and salt to taste
- Mix well, cover it and place it undisturbed in a warm place to ferment for about 1- 2 hours. The batter would have doubled by now. Remember – for fluffy Sannas do not stir the batter or it will go flat.
- Pour in the Sanna Batter into the small bowls ( Katoris/ Vaatis) and place them on the Idli steamer. Steam for 15-20 minutes as usual Idlis.
- Once they are steamed, remove and tilt to remove the cooked sannas. Traditionally its served with some Non-Veg gravy on side, but I had it with Chutneys and Sambhar.. The sweet taste balances out the gravy very well.
- As you can see in the step by step pictures from Valli, these Sannas are being made in small bowls. I only had one so I made the bigger one in the picture in that bowl and the rest was simply made in usual Idli moulds.
- These were soft and fluffy even when cold and I think thats the speciality, unlike the usual Idlis which get harder when kept at room temperature for long
- Even with the sugar in it, the Sannas went really well with the Gravies, although you can skip the sugar completely it will blend with yeast for that unique flavour.
I fried them the next day, in mustard oil with some spices. It was lovely on its own with tea then… * Beaming with happiness* 😀 😀
Going to Indian Cooking Challenge for this Month