Traditional Goan Sannas Recipe | Soft Steamed Rice Cakes

🍚 Sannas (Goan Steamed Rice Cakes)

Soft • Fluffy • Lightly Sweet 

Sannas are soft, fluffy steamed rice cakes that are a must-have dish in Goan homes, especially during Christmas, weddings, and festive lunches.

They are mildly sweet and pair beautifully with sorpotel, pork bafat, or any spicy Goan curry.

🥥 Ingredients (Traditional Home Style)

• 2 cups Goan rice (or Idli rice)

• ½ cup fresh grated coconut

• ½ cup toddy (sura)
  (or ½ tsp dry yeast + 2 tbsp warm water + 1 tsp sugar)

• 2 tbsp sugar (adjust to taste)

• ½ tsp salt

• Water, as needed

👩‍🍳 Method (Step-by-Step)

1️⃣ Soak the Rice

Wash rice well and soak for 5–6 hours or overnight.

2️⃣ Grind the Batter

Grind soaked rice and coconut together using little water to make a smooth, thick batter.

3️⃣ Fermentation

Add toddy (or activated yeast), sugar, and salt.
Mix gently.

Cover and keep in a warm place for 6–8 hours until the batter rises and becomes airy.

👉 Do not over-mix after fermentation.

4️⃣ Steam the Sannas

Grease small moulds or idli plates lightly.

Pour batter into moulds (¾ full).
Steam for 12–15 minutes on medium heat.

Check with a toothpick — it should come out clean.

5️⃣ Cool & Serve

Let them cool slightly, then gently remove.

Sannas should be:

• Soft

• Spongy

• Lightly sweet

🍽️ Serving Suggestions

Sannas taste best with:

• Sorpotel

• Pork Bafat

• Chicken Curry

• Vegetable Xacuti

They also taste good plain with tea ☕.

💡 Home Tips for Perfect Sannas

• Batter should be thick but pourable

• Too much sugar can stop fermentation

• Always steam on medium heat

• Fresh toddy gives the best flavour

🎄 Why Sannas Are Special in Goan Homes

Sannas are more than food —
they are tradition, celebration, and togetherness.
No Goan Christmas table feels complete without them.

 Frequently Asked Questions (FAQ) – Goan Sannas

What are Sannas in Goan food?

Sannas are soft, fluffy steamed rice cakes from Goa. They are mildly sweet and usually served with spicy curries like sorpotel or pork bafat.

Are Sannas the same as idli?

No. Sannas are slightly sweet, softer, and made with coconut and toddy or yeast, while idlis are savoury and not sweet.

What is traditionally used to ferment Sannas?

Traditionally, toddy (sura) is used. At home, many people also use dry yeast as an easy alternative.

Can I make Sannas without toddy?

Yes. You can make Sannas using dry yeast mixed with warm water and a little sugar. The taste remains very close to traditional Sannas.

Why did my Sannas turn hard?

Sannas may turn hard if:

• Batter is too thick

• Fermentation is weak

• Over-steaming

• Too little sugar

Proper fermentation is the key to soft Sannas.

How long should Sannas be steamed?

Steam Sannas for 12–15 minutes on medium heat. Over-steaming can make them dry.

Can Sannas be made in an idli steamer?

Yes. Sannas can be steamed in idli plates, steel moulds, or traditional sannas moulds.

What dishes are best served with Sannas?

Sannas are best served with:

• Sorpotel

• Pork Bafat

• Chicken Curry

• Vegetable Xacuti

They balance spicy curries perfectly.

Are Sannas made only for Christmas?

No. Sannas are made for Christmas, weddings, feasts, and Sunday lunches in Goan homes.

How long do Sannas stay fresh?

Sannas stay fresh for 1 day at room temperature.
They can be refrigerated for 2 days and reheated by steaming.