Goan Style Sana Recipe (Soft Steamed Rice Cakes)
Discover the unique flavors of Goa with this recipe for Goan Style Sana—soft, steamed rice cakes that resemble idli but offer a distinct texture and taste. Traditionally enjoyed in Goa and parts of Mangalore, these Sanas are the perfect accompaniment to flavorful curries, such as chicken or mutton. The magic lies in the fermentation process, which uses toddy (fermented coconut milk) to enhance the batter, giving it a light, airy texture. If you prefer, yeast can be used as a substitute for toddy.
The key to a perfect Sana is the use of boiled rice (matta rice), which yields a wonderfully soft and delicate texture. Unlike regular idlis, which are often made with plain rice, Sanas are slightly thicker, rounder, and fluffier, making them an irresistible choice for any meal, especially when paired with a rich, aromatic curry.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Matta Rice (Parboiled) | 1 1/2 cups |
| Basmati Rice | 3/4 cup |
| White Urad Dal (Split) | 1/4 cup |
| Coconut Milk (or Toddy) | 1 cup |
| Sugar | 3 tablespoons |
| Active Dry Yeast | 1 teaspoon |
| Salt | To taste |
Preparation Time
- Total Time: 8 hours (including soaking and fermentation)
- Prep Time: 480 minutes (soaking, fermenting)
- Cook Time: 15 minutes
Instructions
-
Soaking the Ingredients
Begin by soaking the parboiled red matta rice, basmati rice, and white urad dal in water for a minimum of 4 hours. This will soften the ingredients, allowing for smooth grinding later on. -
Grinding the Mixture
After the soaking period, drain the rice and urad dal, and grind them together to form a smooth batter. The consistency should be fine and creamy, with no visible graininess. -
Fermenting the Batter
Once the batter is ground, add coconut milk or toddy, along with sugar and yeast, to the mixture. Stir gently to combine. Leave the batter to ferment in a warm place for at least 4 hours, allowing it to rise and become airy. The yeast and toddy help with the fermentation process, creating a lighter batter. -
Preparing for Steaming
As the batter ferments, set up your idli steamer by adding water at the base. Grease cylindrical vessels or small katoris (molds) with a light coating of oil to prevent sticking. You can use as many molds as will fit in your steamer. In traditional Goan kitchens, a ramekin called “tondor” is used for this purpose. -
Steaming the Sanas
Once the batter has fermented and risen well, add salt to the batter and stir until it’s evenly incorporated. Carefully pour the batter into the prepared molds, filling them just up to the brim. Place the filled molds into the steamer, ensuring the water level below the molds is adequate. Steam the Sanas for about 15 minutes. -
Testing for Doneness
After 15 minutes, gently press your finger onto one of the Sanas. If it springs back and doesn’t feel sticky, it’s ready. If not, steam for a few more minutes until it reaches the desired texture. -
Serving the Sanas
Once the Sanas are done, switch off the heat and allow them to cool for a few minutes. Use a knife to gently loosen the edges of the Sanas and flip them onto a serving plate. Repeat the process for the remaining molds. -
Enjoy
Serve your freshly made Goan Style Sanas alongside a rich chicken curry or mutton curry for a delightful brunch or dinner. The soft, fluffy texture of the Sanas paired with the bold flavors of the curry makes for a perfect meal to share with family and friends.
Tips:
- Fermentation: For a quicker fermentation process, you can place the batter in a warm area or use a fermentation setting on your oven.
- Toddies: If toddy is difficult to find, coconut milk is a great alternative that still provides a lovely flavor.
- Serving Suggestions: While the Sanas are often paired with chicken or mutton curry, they are also delicious with vegetable stews or chutneys.
These Goan Style Sanas offer an authentic taste of the coastal region of India, bringing together a perfect balance of texture and flavor that will make them a family favorite!
