Total Time
6hrs 40mins
Prep 6 hrs
Cook 40 mins

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 Nutrition


  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.


Most Helpful

Great, simple recipe. I love sannas, and these surely hit the spot. THanks!!!!

love4culinary January 09, 2006

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