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Sanna: recipe illustration
Breakfast

Sanna

Soft, lightly sweet steamed rice cakes from Karnataka, made from fermented rice and coconut. A festive dish and breakfast favourite, often served with a curry.

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Ingredients

Ingredients

Optional extras

Instructions

  1. Soak the rice, urad dal and fenugreek together for 5 hours, then drain them.
  2. Blend everything with water until you get a smooth, thick batter, then leave it to ferment for 8 hours in a warm spot.
  3. Add the coconut, sugar, salt, asafoetida, cumin and yeast, then gently mix.
  4. Add the baking soda just before pouring the batter into greased moulds and steam for 15 to 20 minutes.
  5. Let them cool for 5 minutes before unmoulding. Serve with a vegetable curry or a coconut sauce.

Variations and tips

Savoury version. Leave out the sugar and add green chillies and coriander for a spicier version.

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Original Ecomely recipe.