Goan Style Sana Recipe (Soft Steamed Rice Cakes)
Delve into the delightful world of Goan cuisine with this recipe for Goan Style Sana, soft steamed rice cakes that are a perfect addition to your breakfast table or brunch spread. These delectable rice cakes are infused with the subtle sweetness of coconut and are perfect when paired with a savory chicken or mutton curry, making them an excellent choice for a leisurely weekend meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red matta rice (parboiled) | 1 ½ cups |
| Basmati rice | ¾ cup |
| White urad dal (split) | ¼ cup |
| Coconut milk or toddy | 1 cup |
| Sugar | 3 tablespoons |
| Active dry yeast | 1 teaspoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 190 |
| Protein | 4g |
| Carbohydrates | 34g |
| Dietary Fiber | 2g |
| Sugars | 2g |
| Fat | 5g |
| Sodium | 130mg |
Preparation Time
| Task | Time |
|---|---|
| Soaking time | 4 hours |
| Fermentation time | 4 hours |
| Cooking time | 15 minutes |
| Total time | 8 hours (includes soaking and fermenting) |
Servings
- Serves: 4
Instructions
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Soak the Ingredients: Start by soaking the parboiled matta rice, basmati rice, and white urad dal in sufficient water for at least 4 hours. This soaking process is crucial as it helps soften the rice and dal, which will yield a smooth batter.
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Prepare the Batter: After the soaking period, drain the soaked ingredients and grind them together into a smooth paste. The consistency should be creamy and not grainy, which is essential for the texture of the sanas.
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Fermentation: In a mixing bowl, combine the ground batter with coconut milk (or toddy), sugar, and active dry yeast. Stir well to incorporate all ingredients, then cover the bowl and let it ferment in a warm place for at least 4 hours. This step is vital as it allows the batter to rise and develop a light and airy texture.
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Prepare for Steaming: Once the batter has risen, set up your idli steamer by filling it with water and bringing it to a boil. Meanwhile, take cylindrical shaped vessels or katoris and grease them generously with oil. You can use as many katoris as can fit into your idli steamer, or you can opt for traditional molds known as tondors.
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Mix the Batter: After the fermentation process, gently mix in salt into the risen batter. Make sure the salt is evenly distributed throughout the batter to enhance the flavor.
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Fill the Molds: Carefully pour the batter into the prepared katoris, filling them just to the brim. Avoid overfilling to allow room for the sanas to rise during steaming.
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Steam the Sanas: Place the filled katoris into the steamer and cover it with a lid. Steam the sanas for about 15 minutes. To check for doneness, press your finger gently on the top of a cake; if it doesn’t stick, the sanas are ready.
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Cooling and Serving: Once done, switch off the heat and carefully remove the molds from the steamer. Allow them to cool for a few minutes. To unmold, use a knife to gently go around the edges, then flip the sanas onto a serving plate.
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Serving Suggestions: Enjoy the Goan Style Sana warm, served alongside a spicy chicken curry or a rich mutton curry for a comforting meal that is sure to impress. These soft rice cakes also pair wonderfully with coconut chutney or any curry of your choice, making them a versatile addition to your dining table.
Conclusion
The Goan Style Sana recipe is not only a wonderful way to experience the flavors of Goa but also provides a wholesome breakfast or brunch option that is diabetic-friendly. With its unique texture and flavor profile, these steamed rice cakes can easily become a staple in your kitchen, offering a delightful culinary experience that reflects the richness of Goan cuisine. So gather your ingredients, prepare your molds, and embark on a delicious journey with these soft steamed rice cakes that your family will love!
