If you are a Mangalorean or studied or lived in Mangalore then Sanna's will surely be your favorite. Who can resist these fluffy Sannas or Mangalore Idly's. I have fond memories of Mangalore. Spent almost 6 years there and everything about that place is dear to me.
All those 6 years I stayed with my dearest Queenie Aunt. She introduced me to all the possible Mangalore Cuisine and cooked such yummy food. I remember my friends literally pouncing on my tiffin every afternoon at college. Sad, I hardly would get a bite. Friends would happily share their tiffins with me and my friends who stayed in hostels would eagerly ask me 'What's for tiffin today?' without fail as soon as they spot me. Sweet memories indeed.
So here is one of my favorite Mangalore special - Sanna. This recipe is from my best friend Shireen's blog. To get over the hang over of visiting Mangalore, I had to cook a recipe from my favourite place.
INGREDIENTS
Recipe Source: Ruchik Randhap
1-1/2 cups Idly Rice
1/2 cup Raw rice
1/4 cup Urad dal (Split Black Gram Dal)
1 tsp dried yeast (heaped)
1 tsp sugar ( for making yeast solution)
3-4 tbsp warm water ( to make yeast solution)
salt to taste
Sugar to taste (1-2 tsp)
METHOD
Soak the two types of rice and urad dal separately for 3
hours.
Grind the urad dal first and remove it.
Grind the two types of rice together into a thick batter.
Transfer the dal and rice batter to a large bowl big enough to accommodate double
the quantity of batter.
Mix yeast to a bowl of warm water along with 1 tsp sugar.
Allow it to stand for 10 minutes. When it turns frothy mix it well with batter.
Add salt and sugar.
Cover with a muslin cloth and place it in a warm place to
ferment for about 1- 1 ½ hours.
The batter would have doubled. Place sufficient water in an
Idly maker and let it come to a boil.
Grease steel ramekins with little oil. Pour a ladle of batter in
each.
Place the ramekins in the idly maker and close it. Let it
cook for 10- 15 minutes.
When done remove the ramekins and place them face down on a
plate.
Allow to cool and remove.
Serve it with Chicken/ Mutton Curry/ Coconut Dry Chutney.
Tips:
Use as little water as possible to grind.
The batter is fine and thick.
Do not stir the batter after fermentation. Scoop to fill
into ramekins.
To know if the batter is ready peel, wash an onion and put it in the batter. Once the fermentation is done the onion will sink to the bottom. (I have seen Queenie aunt do this. It works)
Insert a toothpick to check if sannas are cooked. If it comes out
clean it is done.
If you wish to make sannas only the next day, after
fermentation leave it in a fridge overnight.
If you are in a hurry to remove the sannas place the
ramekins in cold water bath (Pour cold water in a large bowl and place ramekins in it). Once cold run a knife or spoon around it to
remove sanna faster.
The time taken to cook depends on the size of the ramekins.
It varies from 8 – 15 minutes.
Add more sugar if you like the sanna to be sweet.
