Sannas / Goan Idli

Preparation time: less than 30 minutes

Soaking time: overnight

Cooking time: 10 ~ 15 minutes per batch

Adapted from here


2 cups idly rice or any rice 

1 tbsp fresh yeast or  1 1/2 tbsp yeast granules, leveled 

1/2 grated coconut

1/2 cup warm water

2~3 tbsp sugar

2 tsp salt


1. Wash and soak rice for overnight. Before grinding,  get yeast mixture ready by mixing 1 tbsp sugar, yeast and 1/2 cup warm water together. Keep it aside for 15 minutes or until frothy.

2. Drain the rice and grind it with grated coconut, sugar in to idli batter by adding less water.  Batter should not be too coarse.  It will look like fine batter but you will feel the grainy texture when you tough it. 

3. Now add yeast mixture to the batter and mix it with salt. Cover and rest it in warm place for 2 hours or until it rises to the edges of the bowl. I kept my batter in the oven with lights on.  It took 1 hour for me to proofing . Do not heat the oven.

4. Mix the batter and keep it aside. Grease the small bowls or ramkin pan as shown in picture. Pour the batter in prepared pan and steam it for 10 ~ 15 minutes in medium heat.. You can also use idli cooker for steaming sannas. 

5. Serve hot with any spicy gravy..