Sannas ~ The Goan Idli

Sannas ~ The Goan Idli

Sannas complement most goan dishes, the fluffy rice cakes that go amazingly well with the pork vindaloo and sorpotel. Although the traditional Sannas have toddy as an ingredient, due to the lack of availability and for the sake of convenience we have Sannas without toddy.

Goa rice is preferred to get the right texture and color of the Sannas or it will end up looking like Idlis.

Ingredients :-

2 Cups Raw Goa Rice (Can make with normal rice as well.)

1 Tablespoon Fresh Yeast OR 1 ½ Tablespoon (leveled) Yeast Granules

½ Grated Coconut

2 to 3 Tablespoons Sugar

2 Teaspoons Salt


Wash the rice and put it in a container

Soak the rice overnight

The next day you can start off with getting the yeast ready by addingg the yeast and a teaspoon of sugar in a small vessel.

To activate the yeast, add ½ cup warm water

Mix it up and keep covered for 10 to 15 minutes till the mixture ferments.

While the yeast is getting nice and bubbly, lets proceed with the rice.

Strain and grind the soaked rice with grated coconut.

Add the remaining sugar to the coconut and rice mix, time to blend it all together.

Add a wee bit of water, not much at all, if you seem to have a bit of difficulty with the grinding and voila, your blending is done.

Pour the mixture in a container and lets get back to the yeast.

Your yeast should look frothy like the picture below.

Give the yeast mixture a stir.

And then add it to the blended rice, coconut and sugar.

Once that’s done add the salt and mix it up well.

Keep the mixture covered for 2 hours, till it rises.

Your Sanna mixture is ready when it begins to look like this.

Fill your steamer (idli/sanna maker) with water and put it on the fire.

While that’s happening, oil each of the containers and pour the sanna mixture into them

Don’t pour up to the brim as they will rise, so a little more than half way for the first lot and adjust accordingly.

Once your steamers nice and hot, put in the containers and steam for 15 minutes. Remove the sunnas with the help of a knife if necessary and there you have your fluffy goan idlis 🙂

Now while the sunnas are in the batter form before the steamer, you can also add jaggery and coconut, similar to the pancake filling. This makes Goddachiim sannas, the batter is shown below a tea time snack 🙂

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27 Responses to Sannas ~ The Goan Idli

  1. Sharon Dsouza July 13, 2012 at 6:40 am #

    Wow!! thanks a lot for the mouth-watering sannas recipe…going to try them this weekend with some hot n spicy sorpotel….:)

  2. mariskha July 13, 2012 at 6:40 am #

    Yummy!It looks very scrumptious.Thanks a lot for the fantastic recipe you put up 🙂

  3. Anonymous July 13, 2012 at 6:40 am #

    Nice one clyde…. Im die hard fan of Goan food…. Jus luv ur recipes…. This time u made us wait for long time…..

    Akshay Mumbai.

  4. Nickita Francisca Dias July 13, 2012 at 6:40 am #

    Hey Clyde!!Thank You for putting up this …but got 1 question..wud sannas of toddy taste same as yeast one???I loveee sannas…this gives my mum 2 prepare them!!yaayy!!!waiting for your reply 🙂

  5. dobighazameen September 27, 2012 at 7:39 am #

    great……love this

  6. milan September 27, 2012 at 7:39 am #

    sanna can eat annyy times
    thanks milan from kari goa.

  7. Anonymous December 10, 2012 at 1:19 pm #

    Hi, I'm Rachael, thanks so much for this recipe, but i have a question,if i want to add toddy then can i skip yeast? Thanks.

  8. Clyde December 10, 2012 at 1:20 pm #

    @ Rachael,

    That's correct, if you add toddy you can skip the yeast

  9. melissa December 10, 2012 at 1:31 pm #

    Tried this recipe today and the sannas turned out perfect. Thanks.

  10. Josephine Fonseca March 6, 2013 at 8:02 am #

    I tried your recipe and it turned out perfect. (coconut size could be different)so I added a cup and half of grated coconut and it worked. Didnt have the sanaa cups so I used my idli stand and cooking time was 10-11 minutes.
    Received a lot of compliments from my guest. Thank you once again
    Josephine/Brampton Canada

  11. Sheila Ben July 14, 2013 at 8:51 am #

    Thanks for the receipe.

  12. Dipika Patel August 29, 2013 at 6:03 pm #

    Thank you for sharing all your great yummy recipes & thank you for this website.

    can I use red or black rice for this recipe?

  13. Clyde August 29, 2013 at 6:04 pm #

    Dipika, red rice would do good

  14. Xyza August 29, 2013 at 6:09 pm #

    Hi, Can you let me know how many sannas your above recipe would yield if I were to make them using the idli stand in the pressure cooker.

    Thank you,

  15. Anonymous August 29, 2013 at 6:12 pm #

    can it be done without yeast or toddy

  16. Jane January 28, 2014 at 5:42 am #

    hey clyde ur the best… this site is sooooo useful buddy!! thanks a Ton xoxoxo

  17. Benedicta January 28, 2014 at 5:44 am #

    Clyde, how many Sannas do you get with this recipe?

  18. Cheryl crasto September 1, 2014 at 2:33 pm #

    If I don't use yeast. .. wen and how do I add the toddy??

    • sol February 7, 2017 at 8:21 am #

      after you finish eating have a large glass of toddy 🙂

  19. Abhilasha October 9, 2016 at 7:22 am #

    Been wanting to make sannas since forever. Thanks for the recipe. With Christmas round the corner…..

  20. Saira March 20, 2017 at 5:04 am #

    Pl gv me the ingredients with the exact measurements by using toddy.

  21. Villiers Stephen April 13, 2017 at 10:56 am #

    Hi Clyde,
    All set for the sannas for Easter. Have never attempted it , but your recipe is very tempting.

  22. Clara Fernandes April 19, 2017 at 8:08 am #

    Thanks Clyde for the mouth-watering sannas recipe it looks yummy. I will try this in the weekend.

  23. joanna May 9, 2017 at 12:41 pm #

    Thanx clyde thats an awsome work u doing there…yes i d like to c ur happy smiling face more often thanx once again …god bless

  24. eva December 22, 2017 at 9:59 pm #

    thank you for the recipie… i am trying it out today- how much water do you use to grind the mixture?

  25. Carlos Costa December 25, 2017 at 1:52 am #

    Came across your website today. Could not find the recipe to make a sweetmeat we used to call Kadio Boddio (?) It used to be sold in every feast in the stalls of sweets ( Kajem, Ladoo, icing sugar covered cashew nuts etc)
    Curious to know what ingredients go to make them and how ?

  26. Josie October 6, 2020 at 3:58 am #

    Hi Clyde!

    Thank you so much for sharing this recipe. I made these for my mom and dad today and they really enjoyed them. I did too, maybe a bit too much haha!

    Thank you!

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