Sanna ( Mangalorean Steamed Rice Cakes).
Almost all Indians are familiar amongst Idli, just real few are familiar amongst sanna. So what precisely is sanna??
Sanna is a Mangalorean Catholic specialty cuisine item. It looks precisely similar idlis just is much lighter as well as fluffier. It is fifty-fifty fluffier as well as softer than mallige idlis. It has to a greater extent than of a fluffy bread-like consistency( well, the ideal version). This also uses rice as well as urad dal inwards it's batter just also requires other fermentation agents similar toddy or yeast. The traditional recipe calls for toddy to ferment the batter just since toddy is non available here, yeast is used equally a substitute, which works pretty well. Sannas are commonly served amongst egg/chicken/ meat curries/stews as well as DO NOT gustation skillful amongst sambar or chutney. Well, that is my opinion. It has a slight sweetness taste, due to which piffling kids & those who don't similar spice tin savour it equally is. Sannas are also prepared past times steaming the batter inwards an idli steamer. However, these are best steamed inwards idli cups ( gindal) or ramekins. The cups accept to accept depth to them as well as cannot hold out shallow similar those constitute inwards the typical idli steamer tray.
I love sannas as well as was craving for them when my friend's woman nurture was inwards town. My sis gave me this recipe stating it is quite fool-proof. coincidentally, I constitute that the recipe was from my love blogger friend Shireen, who blogs from Ruchik Randap. I modified the recipe for my convenience. You tin honour the master recipe here. The recipe itself is quite easy. The tricky purpose is getting the fermentation right. Do essay it...
Prep time: twenty mins and at to the lowest degree iii hours soaking timeCook time: twenty minsTotal time: 4-4.5 hours
Servings: makes 12-14 idlis
Ingredients:
Raw rice ( whatever white rice): 1/4 cup
Idli rice/ parboiled rice: 3/4 cup
Urad dal( divide matpe bean): two tbsp
Dry active minute Yeast: 3/4 tsp
Sugar: two tsp
Salt: 1/4 tsp
Water: to soak as well as grind the rice & lentils
Method:
Wash as well as soak the rice together inwards H2O inwards a bowl. Use four times the sum of H2O than the rice. Soak the urad dal separately. Soak for atleast iii hours.
Drain as well as grind the urad dal separately until fluffy. Take it inwards a bowl. Now grind the rice to a fine glue using H2O equally needed to grind the batter. Add it to the bowl. Add the salt, carbohydrate as well as minute active yeast as well as mix well.
Cover as well as move along inwards a warm house for two hours for fermentation. Once fermented, brand certain yous practise non stir the batter.
Fill the steamer amongst H2O equally per the private idli steamer requirement. Grease the ramekins. Add batter into the ramekin until 2/3rd full. Place the ramekins inwards the steamer. Steam on medium for 15-20 mins or until a toothpick when inserted comes out clean.
Place the ramekins upside downwards on a tray/plate/baking canvass as well as allow it cool downwards completely earlier attempting to take away it.
Serve amongst a spicy curry/ stew of your choice. I accept served amongst chicken curry, the recipe for which yous tin honour here. You tin honour the recipe for the egg curry here.
Enjoy!
I am bringing this Manglorean specialty for my friends to try, at Saucy Saturday#61! Angie's co-host this calendar week is Judi @ CookingWithAuntJuJu
Cooking made easy:
If yous don't accept an idli steamer, yous tin utilization a pressure level cooker/ pressure pan, house a steamer plate at the bottom as well as move along the ramekins on exceed of the plate to steam. Make certain that the H2O does non rice to a higher house the steamer plate.
Tip for salubrious living:
Fermented foods human activeness equally rich inwards probiotics. This helps hold the works life as well as beast inwards the gut which inwards plough is essential for digestive health. You tin read to a greater extent than inwards the references below.
References:
http://link.springer.com/article/10.1007/s12602-014-9158-2
http://www.ncbi.nlm.nih.gov/pubmed/24676724
http://articles.mercola.com/fermented-foods.aspx
http://www.eatingwell.com/nutrition_health/nutrition_news_information/7_must_eat_fermented_foods_for_a_healthy_gut
Food for thought:
Good teachers know how to convey out the best inwards students. Charles Kurait
0 Response to "Sanna ( Mangalorean Steamed Rice Cakes)."
Post a Comment