Sanna Recipe /Sannas Recipe

Sanna is a Goan and Mangalorean delicacy which is relished with Pork or Chicken curries or eaten with coconut chutney. Sannas have been a fav since childhood My mangalorean and Goan neighbours always shared sanna on Sunday morning. Though The recipes slightly differ I love themboth.
Sannas are steamed rice cakes/idlis but slightly thicker which is fermented using coconut toddy. Though there are recipes which use Yeast for fermentation Toddy is a very important ingredient  which makes these sannas soft and distinctive.
Toddy is not so easily available here in Cities so yeast  works as an alternative. Today I'm sharing a yeast free version which was shared by my dearest LornaAunty.
Do try and enjoy these soft yummy sannas and enjoy them with chutney,chicken curry or pork sorpotel or bafad.

Ingredients
1 cup ukda chawal/red boiled rice/idli rice
1/4 cup sona masuri /kolam or any short grain rice.
1 cup cooked rice
1 cup fresh grated coconut
1/2 cup coconut water or toddy
2tbsp sugar
Salt

Method
Wash and soak the rice for 5 to 6 hours.
Grind together with cooked rice and coconut and sugar to a smooth paste adding coconut water/toddy if available .
The batter should be smooth like idli batter
Allow to ferment for 8 to 10 hours.
Add salt to the batter.
Grease watis /idli mould with oil or butter.
Pour the batter in greased wati or idli mould.
I have filled the wati 1/2 full you can fill 3/4 for more fluffy sannas
Heat idli steamer with water  or any pot in which you will steam the sanna
Place the watis or bowls over a and steam for 16 to 18 minutes.
Serve with chutney or your favourite chicken /pork curry .

Notes
You can adjust the amount of sugar ,I love slightly sweet sannas
Use coconut water to grind if toddy is not available.
For fluffy  sannas fill the wati 3/4 th full