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Prep Time: 360 Minutes Cook Time: 40 Minutes |
Ready In: 400 Minutes Servings: 6 |
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Rice breads that are steamed in aluminium bowls/ idli moulds and are lovely when had plain or with curries. Normally toddy is used in this recipe but I make them without it (if you have access to it add it instead of the yeast. ) Ingredients:
2 cups boiled rice |
2 cups raw rice |
3/4 cup split white lentils (urad) |
1 tablespoon dry yeast or 1/2 bottle toddy |
3 tablespoons sugar (or to taste) |
1 cup coconut milk |
salt |
Directions:
1. Wash and soak each of the each kind of rice and the lentils overnight or for 8 hours, separately.
2. Then grind all the three together to a fine paste with the coconut milk.
3. Put the dry yeast in a bowl with sugar and 3 tablespoons warm water.
4. When it froths, add it to the ground batter.
5. Add salt to taste and keep aside for 5 hours till it doubles in quantity.
6. Get the steaming vessel ready on medium flame with the required amount of water in it.
7. Put a tablespoonful of the batter into each of the moulds/ aluminuim bowls and steam on medium heat till the sannas are fluffy and done right through (around 15 mins) or when a skewer pierced into one comes out clean.
8. All of them may not go into the steamer in one round so do them in batches.
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