Mangalore Sannas Recipe
Ingredients:
• 2 cups idli rice
• 1/2 cup urad dal
• 1/2 teaspoon instant yeast
• 1 tablespoon sugar
• Water, as needed
• Salt, to taste
Method:
1. Soak the Ingredients:
• Rinse and soak the idli rice and urad dal separately in water for 4 to 6 hours.
2. Prepare the Yeast Mixture:
• Dissolve the instant yeast and sugar in 2 tablespoons of lukewarm water. Let it activate for 10–15 minutes until frothy.
3. Grind the Batter:
• Grind the soaked rice and urad dal together with water into a smooth batter. Adjust with additional water to achieve a thick yet pourable consistency.
4. Ferment the Batter:
• Mix the yeast mixture into the batter. Add salt to taste. Cover the bowl and let the batter ferment in a warm place for 6–8 hours or until it doubles in volume.
5. Steam the Sannas:
• Grease small steel cups, idli molds, or a deep plate. Pour the batter into the molds, filling them about 3/4 full.
• Steam in a steamer or pressure cooker (without the whistle) for about 15–20 minutes or until a toothpick inserted in the center comes out clean.
6. Serve:
• Let the Sannas cool slightly before unmolding. Serve warm with chicken curry, pork, or any flavorful gravy of your choice.
