Sannas Without Toddy | Goan Steamed Rice Cakes

Sannaa (or 'Sandon' as they are locally called) are steamed rice cakes with a subtle sweetness along with the unique fermented taste of Toddy (known as 'Sur' in Konkani, which is fermented coconut palm sap). They are a part of every major celebration at the dinning table in Goa. While most parts of India would enjoy the naan, paratha, or special rotis, Goans steam up some soft, spongy rice cakes! Though Sanna and Sorpatel are considered an inseparable pair, these puffed rice cakes are fine with almost any curry and even on their own! The sweet, jaggery and coconut (choon) filled sannas tag along splendidly with tea, at breakfast and also in the evening. Here, I've used Active Dry Yeast, Coconut water and Sprite to help my batter ferment since toddy isn't available where I reside. I hope to visit Goa soon and make them in the traditional manner.

Some of you may have waited for a Patoleo recipe for this coming Sunday (15th August 2021), which I couldn't find the turmeric leaves for. If you would like, do watch the Holle recipe, which is made with jackfruit leaves:    • Traditional Goan Holle | Goan Sweet R...  

Thank You All so much for viewing, commenting, sharing and subscribing! This YouTube community has grown so wonderfully and quick, I'm grateful for the inputs, the encouragement and the support. You bring Your Own share of Wonder to this Banquet! God Bless you :)

Ingredients:
1/4 Cup Coconut Water (slightly warm)
1 & 1/2 teaspoon Active Dry Yeast
2 teaspoon Sugar
(The water must not be too hot, that would kill the yeast. Take mildly warm water.
Stir the above mentioned ingredients vigorously till the yeast seems partially dissolved; set aside to activate for 15 minutes. It must bubble and foam. If it doesn't, it is an indication that the yeast is dead and must be discarded.)

2 Cups Goan Parboiled Rice (washed, soaked overnight and drained)
1 & 1/2 Cups Fresh Grated Coconut
1/2 Cup Pressed Rice (Poha; wash and drain)
1 & 1/2 Cup Tender Coconut Water (yield of every coconut is not the same)
1/4 Cup Sugar
The activated Yeast mixture
3/4 Cup Sprite (use as needed to adjust the consistency; if the coconut water is less, use some sprite while grinding)
(let the above mixture ferment for 4-5 hours)
Salt to taste
Oil for greasing the tins/molds

For the Choon(coconut-jaggery mixture):
1 Cup fresh, grated Coconut (can be increased/decreased)
1/4 Cup (+/-) Palm Jaggery
1/4 Cup (+/-) Cane Jaggery

There is something about Goa...
Look up 'Susegad: The Goan Art of Contentment' by Clyde D'Souza. The authour beautifully unwraps the secrets to peaceful satisfaction that make Goa so appealing a place to live or visit. Read about the lifestyle, the traditions of the Land, and also some practical ways to experience 'susegad' anywhere in the world!
https://www.amazon.in/gp/product/B08X...
(no sponsorships, no affiliate links, just helping propagate the beautiful meaning of "Susegad".

Music Credits: (both Covers by Tabitha Dias)
Kazarachem Utor by H Britton
Claudia by C Alvares from the movie Nirmon