Sanna ~ Yeasted Idlis From Mangalore

For this month's Indian Cooking Challenge, Valli has taken us to the shores of Mangalore and Goa. These yeasted cakes are supposed to be part of the traditional Christmas fare in that area.

These fluffy idlis (as I like to call them) were a true delight to have. For the adult version, I sprinkled some crushed red peppers while the kids version had a small dose of sugar. 

I was skeptical about adding too much of yeast and so reduced it to 3/4 tsp and there was not a trace of the yeasty smell during the steaming or after.

Recipe Source: Shireen Sequeira's Mom
Ingredients - 

Parboiled rice/Idli Rice 1 1/2 cups (I used Idli Rawa)
Raw Rice 1/2 cup (I used Sona Masuri Rice)
Urad dal 1/4 cup
Active Dry Yeast 1 tsp ( I used 3/4 tsp)
Sugar 1 tsp (to prepare the yeast solution)
Warm Water 3 Tbsp (to prepare the yeast solution)
Salt to taste
Sugar to taste (optional)

Sanna ~ Yeasted Idlis From Mangalore
Method Of Preparation -

Soak urad dal and the rice separately for at least 3 hours in plenty of water. Both of the varieties of rice can be combined.

Drain the water and grind the urad dal first to a fine paste adding as little water as possible. Then grind the rice also to a fine consistency. The resultant batter should be of dosa batter consistency.

Meanwhile soak yeast in warm water along with a little sugar and let it froth up. Add this yeast solution to the batter and set aside in a warm place for fermentation. It should double in a couple of hours.

Prepare a few ramekins/cups (steel or aluminium) by greasing them. 

Without mixing the fermented batter, pour into the greased ramekins until they are half full leaving some space for the batter to rise. I made 8 ramekin size, a 6 inch cake and a 7 inch cake.

Steam the ramekins for about 15 min. Unmould and enjoy with any accompaniment of your choice. We enjoyed it with peanut chutney while the kids dipped them in Badam Milk!

Preparation Time 20 min (Excluding soaking and fermentation)
Makes 25-27 (ramekin size)
Posted by Harini R on Wednesday, May 15, 2013


  1. Srivalli Says:
  2. Harini, the Sannas have come out so well..glad you joined us..

  3. Sannas are my fav. Its not made only during xmas but on all occasions including sundays:). Traditional these are made with todddy asits easily available in the coastal region. Liked ur version too.

  4. wow...this is something new to me dear...i mean yeast added

  5. Suma Gandlur Says:
  6. Love that presentation. We too loved the sannas. Especially the idli lover husband got to gobble them most. :)

  7. divya Says:
  8. looks soo soft n yummy..

  9. Unknown Says:
  10. Nice to see you in this Group Harini.. the Sannas have come out so nice

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