Goan Sannas Recipe With Yeast / Easy Sannas Recipe / Sweet Sannas / Goan steamed rice cakes 

My pleasure, Cynthia. Thank you so much. Adding puffed rice helps make the sannas softer. Instead of puffed rice, you could use an equal quantity of cooked rice. Finely ground brown sugar or treacle would be an option for replacing jaggery. But in my view, if you can use jaggery, that would be best. And yes, ceramic ramekins can be used as sanna moulds.

@@PataCake Thanks.

@@cynthiagomesjames3620 , you're most welcome.

Thanks for your snnareceipe

Thanks your sannas receipe

My pleasure 😊, Fatima. And thank you so much for your appreciation and kind words. God bless you and your family too.

You're most welcome, Khadijah. And I think you meant idlis and sannas. Glad you like these healthy and nutritious recipes.

You're most welcome, Sucurina. Thank you for the kind words and appreciation. God bless you and your family too.

You're so welcome, Vincent. Thanks for the appreciation and God bless you and your family too.

Thanks, Deepa. God bless you and your loved ones too.

You're welcome, Victoria. And thanks for the appreciation.

Thank you so much for the generous appreciation and good wishes, Luciana.

Thank you mam. God bless you

You're most welcome. And thank you so much, M A, for your appreciation, and for deciding to give my recipe a shot.

You're welcome. And thanks for the appreciation.

You're most welcome, Susie. And thanks for the appreciation.

My pleasure, Sylvia. And thanks a lot for your appreciation and kind words.

Many thanks, Celsa, for your kind appreciation. So glad your sannas turned out great!

Thanku for ur kind reply..another question I had was that aftr the 2 hrs that I keep the ground batter say for eg if I didn't want to steam the saanas at that point, can I keep the batter for another 1 or 2 hrs to steam them later?

@@celsadesouza166 , you're very welcome. Yes, you can keep the fermented batter in the fridge for a few hours and then steam the sannas later on.

You're most welcome, Chinmayi. So glad your sannas turned out excellent.

You're most welcome, Socorina, and thanks a lot for the appreciation. So glad your sannas turned out great.

@@PataCake ma'am if possible please do share the Dodol n Bebinca recipe😊

@@socorinamonteiro4993 , sure. Both these are already on my list of requested videos.

You're most welcome, Jennifer. These sannas are delicious. Very soft and delicious!

Thank you so much for the appreciation, Barbara. Hope you're keeping warm in chilly Toronto!

That's great, Jocyleen. So glad you're trying out my recipes. Yes, with vatis, the sannas will have more depth and be nice and spongy.

Thanks a lot for your kind reply

@@jocyleenfernandes578 , you're most welcome.

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Sure 😊, Charles. And thank you so much for the appreciation.

You're welcome, Sylvia. So glad you'll be trying out my recipe. God bless you and your family too.

You're very welcome, CaptainPuri1. And many thanks for your appreciation.

You're welcome, Cheryl. Glad my pao recipe revived memories of your dear Mai. They say, in the very old days, Goan poders/bakers used toddy to ferment the pao dough. But for several decades now, this has been replaced by yeast. I have never made pao with toddy, so I can't give you any proper proportions for this. However, you have to remember, that toddy is a liquid and you'll have to add this very carefully; otherwise, the dough will become too sticky and won't rise. In my opinion, yeast is the best option for any kind of bread.

Glad you enjoyed the music and the video, Margaret.

@@PataCake Thank you ♥️✌️

Thanks a lot Carmen, for your appreciation.

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Glad to know your sannas turned out nice and soft, Neha.

My pleasure, Victoria.

Thanks for the appreciation, Priya.

Hi Victoria! If you don't want to use yeast, you'll have to use coconut toddy (readily available in Goa). For my recipe, you'll need around 1 to 1 and a 1/4 cup of toddy. Use 1/2 cup toddy to grind the rice and coconut. Use the rest of the toddy (only how much you need) to adjust the consistency of the sanna batter later on. The fermentation time will be longer with toddy. Could be around 4 hours or more. Hope this helps.

Thanks a lot, Dolly, for the appreciation and blessings.

Thank you so much, SV Behl. Do make them!

You're so welcome, Raynah. And thanks a lot for your appreciation. About chicken patties, I don't know if you mean the puff pastry kind of patties. But that is a very difficult recipe to replicate in ordinary home kitchens. However, I already have a video on chicken potato chops that you might feel interested in: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-H_3TyvQg_M4.html . And my latest video features tuna fish patties: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bpExUnxBD1Q.html Don't know if you've already checked this out. Do stay connected.

You're welcome, Merlyn. And thanks for the appreciation.

You're most welcome, Victoria. I already have a video for tendli pickle. Here's the link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5UW6pTJWauM.html And if you want to find links to all of my videos, please click here: ru-vid.comvideos

Hi Mark, Sorry to hear about the trouble you seem to be having. I think where you've gone wrong is in the grinding. If the particles of rice are too big, or the batter is too thin, the batter won't ferment properly. Did your batter rise well? If it din't then it could also be the yeast is not fresh and active. Since you have a stock of sorpotel, I suggest you try the recipe again . See that your batter is ground well and only slightly grainy, and at the same time, not too runny. It should be thick enough to coat the back of a spoon. Then test your yeast. It should froth really well in 10 minutes, 15 minutes maximum. If it doesn't, save your batter and get a fresh pack of yeast to ferment it. While fermenting the batter, keep the vessel in a warm place as it's really cold in Canada now, right? You could turn your oven on, and leave the batter vessel inside with just the oven light on. But don't start the oven! The warmth from the light will be enough to raise the temperature inside the oven slightly and help the batter rise. You could use either ceramic ramekins or steel vatis, both will work. After that, all will go well. Best of luck!

@@PataCake Hi Veena, Thanks for your prompt response. I think it must have been the grinding that went wrong. I could feel small pieces of rice when I touched the batter. The yeast is fine and the batter had more than doubled. My mixer was just not spinning fast enough to pulverise the grains. I will give it a try again with a new mixer. Thanks again.

@@popeye77ish , You're most welcome. But if the batter had risen properly, then it means the grinding too was fine. (The mix will be slightly grainy after grinding, and will not be entirely smooth.) You say the batter more than doubled. This could also indicate that the batter had over-fermented. Over-fermented batters will collapse and stay wet inside. So let the batter rise only till it just doubles in volume. Also, remember, the consistency of the batter before fermenting is important for the final texture of the sannas. If it is too thick, the sannas will be dense. And if it is too thin, then it won't ferment properly. All the best.

Thanks, Sudarshana, for your appreciation.

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Thank you so much, Bernice, for that great feedback and your appreciation. So glad you're trying out my recipes.

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Thank you. So nice to know that, Bindu.

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Nice to know that, S. Patil. In Goa too they serve sanna at wedding receptions along with meat curries.

Thank you so much, Dulcina.

Thanks for the appreciation, Erena.

I've tried this too, Winnie. But I didn't find any appreciable difference in the sannas using these soft drinks or even fresh coconut water. What's more important is the consistency of the batter and how well it ferments.

You're most welcome, Jacinta. God bless you too!

Thank you so much, Angelina, for your appreciation.

Thanks for the appreciation, Leena.

Jocyleen, it doesn't natter so much which rice you use. The batter has to ferment fully. Only then the texture will be soft and spongy. To ferment fully, the consistency of the batter shouldn't be too thick or too thin. Please watch the video carefully again to understand this, OK?

S, I have to watch d video again to rectify my mistake. Thanks a lot .Good Night

@@jocyleenfernandes578 , you're welcome. Good night!

Hi Ivor! Thanks for trying out my recipe. But no, there's no need to add any aerated drinks like Sprite. Just follow my recipe as it is. The yeast, preferably instant dry yeast, does all the required fermenting, and consequently the aerating too.

Thanks a lot for the appreciation, Gorretti.

Thanks a lot for the appreciation, Judith.

Thank you so much, Sunita, for the appreciation and kind words.

So glad your sannas turned out good, Joan. I don't yet have a good recipe for red velvet cake, but will add this to my list of requested videos.

You're so welcome, Clema. Do try out the recipe.

My pleasure, Marie Clare.

Hi Jacinta! You're most welcome.

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LARRY, thank you so much for your appreciation, and glad my explanations revive memories of your dear mother. About the yeast I use, I normally prefer to use instant dry yeast (instead of active dry yeast) in my baking recipes. I have used several different brands ordered through Amazon till now. Currently, the brand I'm using is Easygrow Instant Dry Yeast. It's a 100g bottle and you could store this in the fridge or any cool dry place. Regarding the rice, The actual name of what people usually refer to as 'ukda tandul' or 'boiled rice' or 'idli rice' is 'parboiled rice'!

@@PataCake you so much Veena. Very very prompt in your responses. I will order this. My friend living in the colony gave me the yeast she bought when she visited Australia. It is old but has always been in the fridge. I use it but it takes 3 hrs or a little more to ferment Sannas come very soft but I felt I should not use it and go in for another. Tku once again Veena

@@Larry-qf7lw , you're most welcome. Glad to be of help. Perhaps your friend gave you active dry yeast that requires a little more time to get activated.

Thank you so much, Anna, for your appreciation.

Yes, Preethi. Between Goa and Kerala we have a number of recipes in common. Mainly due to our common staples like rice and coconut. Toddy is still used in Goa for making sannas. Those of us who live outside Goa use yeast as a substitute. The background music is of one of our most loved Konkani songs that had featured in a super-hit Konkani movie around 6 decades ago and is still hugely popular. Glad you enjoyed the music.

Unlike other people you are very short &sweet

Hi Victoria. A warm welcome to you. About the toddy, I don't live in Goa, so I can't help you out there. But toddy is definitely available in the villages around Margao. Try making enquiries in any Margao bakery. They might be able to tell you from where you could get toddy nearby.

Thank you, Maria.

Thank you, Jocyleen, for the appreciation. About the ingredients list, there's a direct link to it in the description box. Just click on this, OK?

Thank you, Carol, for the appreciation.

Thanks for the appreciation, Karen. Yes, you could use just regular rice for sannas. I've made sannas this way before and they turn out equally soft and tasty. Only a subtle difference in the texture. Nothing significant, though. Just follow my recipe exactly and you'll have good sannas.

You're most welcome, Brenda. Glad your sannas turned out great.

Po

Thanks for the appreciation, Betsy.

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Thanks a lot, Bertha, for your appreciation.

You're welcome, Agnes. And thanks for appreciating my video.

Thanks for the appreciation, Bernadette. And for your kind suggestion. However, there are many who want the music. I personally feel I need to tone it down some more. (I use the Konkani background music only for Goan recipes.)

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Thank you so much for your appreciation.

Thanks, Sanjay.

Thanks a lot, Raj.

Many thanks, Carol for your appreciation and deciding to give my recipe a shot.

You're welcome,Jawahar.

Hi Cecilia. To make Goan sannas just follow my recipe exactly. You won't need to add any urad dal.

Thank you, Nasim, for your appreciation.

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Thanks, Neha.

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Sylvia, I'm so happy my videos reminded you of your dear Mummy's cooking.

You're most welcome, Jaya. And so glad the sannas you made turned out well.

Thank you, Rose.

Hi Noel! Yes, you don't need to add urad dal to make Goan sannas. Idlies are made by fermenting a mix of ground rice and urad dal. They look like sannas but taste completely different.

Thanks for your appreciation, Esperanca. And so glad you'll be giving this recipe a shot.

Thank you, Loretta, for the appreciation.

Hi Loretta! Thanks a lot for the appreciation and also for the frank feedback. While some subscribers enjoy the music, others find it too loud. But I agree with you. The music needs to be toned down. Actually, that was the lowest I could go with the volume of the background music. However, I am now using a new software and since my last three videos have been able to lower the volume considerably. If you check out my recent chicken potato chops video you'll see what I mean.

Thank you, Isabela, for the appreciation and good wishes.

Thanks, Pari.

Thank you, Vishant. I'll add your request to my list of future videos.