Almost all Indians are familiar amongst Idli, just really 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 in addition to fluffier. It is fifty-fifty fluffier in addition to 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 in addition to 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 industrial plant pretty well. Sannas are normally served amongst egg/chicken/ meat curries/stews in addition to DO NOT gustation skilful amongst sambar or chutney. Well, that is my opinion. It has a slight sugariness taste, due to which petty kids & those who don't similar spice tin relish 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 pick out to pick out depth to them in addition to cannot last shallow similar those flora inwards the typical idli steamer tray.
I love sannas in addition to was craving for them when my friend's woman raise was inwards town. My sis gave me this recipe stating it is quite fool-proof. coincidentally, I flora that the recipe was from my dearest blogger friend Shireen, who blogs from Ruchik Randap. I modified the recipe for my convenience. You tin uncovering the master recipe here. The recipe itself is quite easy. The tricky purpose is getting the fermentation right. Do bear witness 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( dissever matpe bean): ii tbsp
Dry active minute Yeast: 3/4 tsp
Sugar: ii tsp
Salt: 1/4 tsp
Water: to soak in addition to grind the rice & lentils
Method:
Wash in addition to soak the rice together inwards H2O inwards a bowl. Use iv times the total of H2O than the rice. Soak the urad dal separately. Soak for atleast iii hours.
Drain in addition to 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, saccharide in addition to minute active yeast in addition to mix well.
Cover in addition to travel along inwards a warm house for ii 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 downwardly on a tray/plate/baking canvass in addition to allow it cool downwardly completely earlier attempting to take away it.
Serve amongst a spicy curry/ stew of your choice. I pick out served amongst chicken curry, the recipe for which yous tin uncovering here. You tin uncovering 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 pick out an idli steamer, yous tin work a pressure level cooker/ pressure pan, house a steamer plate at the bottom in addition to travel along the ramekins on exceed of the plate to steam. Make certain that the H2O does non rice higher upwards the steamer plate.
Tip for salubrious living:
Fermented foods human activeness equally rich inwards probiotics. This helps keep the flora in addition to creature 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