Goan Sanna Idli

Goan Sanna Idli, super soft fermented Idli with Rice & coconut 

Goan Idli is prepared using homemade toddy(fermented coconut water) which gives it distinctive taste

This can even be prepared without toddy by adding yeast for a light batter

These mighty Sannas go very well with Goan Chicken shaguti or any other chicken curry

Super Soft & Filling breakfast This Sanna Idli gets its deep Idli shape by steaming it in deep katori rather than regular Idli Mould

Make these Goan Sanna Idli, and experience a whole new taste of Idli, you can even make Kerala appam(Spongy dosa) by the same batter

Ingredients:

Raw Rice(Dosa rice): 4 cups
Urad daal: 1/2 cup
Coconut: 1/2 shell
Yeast: 1tbsp
Sugar: 1tbsp
Coconut water: 2 cups/ tender coconut water(Optional)

Soak Raw rice & Urad Daal seperately for 4-5 hrs
Grind with grated coconut  coconut water to a smooth paste in a wet grinder or Mixer
Let it ferment overnight or 4-5 hrs

Add sugar to warm water then add yeast 1sp & leave it to activate
After 5 min you will see its frothy & bubbles may appear, then mix this to Batter
Leave for 2-3 hrs, you can even add this yeast mix to batter @ night in that case keep the batter in deep dish it may rise & become double

After fermenting with yeast once its doubled, add salt 1sp give it a good mix
Pour in greased Katori/ cups keep in Idli steamer & steam for 20 min

Soft & spongy Sanna Idli is ready serve with Coconut chutney

Note: Batter must be thick of Idli consistency, once fermented can add little bit more water then you will get soft Idli's
I have added coconut water while grinding this gives it unique flavour

Make appam (Spongy dosa) with the remaining left over batter by adding 2sps sugar, you will love this tasty appam