Monday, February 14, 2011
For me these are a key to a treasure trove of memories. My college, as you might already have read before was in Mangalore, and we were fed on a good many of these both in the hostel and otherwise. Never thought much of it then, but have always missed since. Recently, my friend served this for dinner and it had that delicious, spongy taste which brought a smile to my face with an avalanche of memories. The recipe is my friend Jaya’s and I think it is great to write something borrowed today, especially from a dear, dear friend.
Ps- Even if you have no idea of Mangalore, or have no idea where it is (in the state of Karnataka, India), this rice cake will surely bring a smile to your face.
Spongy, melt-in-your mouth sanna's.
Sanna's served with smoking good pork, recipe for which will come soon.
Eat one and you will keep asking for more!
Basmati Rice - 5 cups
Cooked Rice - 1 cup
Coconut Milk - 1 Can
Yeast - 3 tspn
Sugar - 1 tspn
Water - 1/2 cup
1. Grind basmati rice and cooked rice with 1 can coconut milk to a fine paste.
2. With as little water as possible clean the grinder of all the ground rice and keep the ground mixture aside
3. Take the 3 tsp yeast, 1 tsp sugar and 1/2 cup luke warm water and mix well and set aside until the yeast froth, showing it's active.
4. Add the the yeast, sugar, water mixture into the ground batter and salt to taste and let it rest to ferment. The dough will rise in about 2 to 3 hours.
5. Ladle the frothy dough without mixing but only scooping from the top into greased idli makers and steam till done.
1. This quantity will feed upto 8 people.
2. The dough is traditionally fermented with toddy but since it's not easily available yeast is becoming more popular.
3. If you add more sugar and add some ground cardamom this can be had a sweet snack with tea.