Goan Sannas Steamed Coconut Rice Idli Fermented Toddy

Ingredients

• 2 cups raw rice — soaked 4 hours
• 1 cup freshly grated coconut
• 2 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp active dry yeast dissolved in 3 tbsp warm water (or 3 tbsp fresh coconut toddy as traditional leavening)
• Water — to blend to a smooth batter

Method

1. Drain soaked rice. Blend with grated coconut and enough water to make a moderately thick smooth batter — thicker than dosa batter but pourable.
2. Add sugar and salt. Stir.
3. Add the dissolved yeast (or fresh toddy). Stir well.
4. Cover and ferment at room temperature for 6 to 8 hours until the batter has risen visibly and is bubbly.
5. It will smell pleasantly yeasty and slightly sweet.
6. Set up a steamer or idli maker with boiling water. Grease the moulds generously.
7. Stir the batter gently. Pour into the moulds filling about 3/4 full — the sannas will rise during steaming.
8. Steam on medium heat for 12 to 15 minutes until a skewer inserted in the centre comes out clean.
9. Rest 3 minutes before unmoulding. Serve warm with Goan curry or chouriço.