Sannas | How to make Sannas

By Nagina Hasan  |  5th Sep 2015  |  
4 from 1 review Rate It!
  • Sannas, How to make Sannas
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Video for key ingredients

  • How to make Idli/Dosa Batter

About Sannas Recipe

This Goan Dish

Sannas is a delicious dish which is liked by people of all age groups. Sannas by Nagina Hasan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 5 people. You can find Sannas at many restaurants and you can also prepare this at home. This authentic and mouthwatering Sannas takes few minutes for the preparation and 360 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Sannas is a good option for you. The flavour of Sannas is tempting and you will enjoy each bite of this. Try this Sannas on weekends and impress your family and friends. You can comment and rate the Sannas recipe on the page below.


Ingredients to make Sannas

  • 3 cup boil rice (I used Basmati rice)
  • 2 cup greated coconut
  • 1 -1/2 tbs yeast
  • 2 tbs sugar
  • salt as per taste
  • oil for greasing

How to make Sannas

  1. Wash the rice well and soak in water overnight. In the morning, drain the water and grind the rice into a fine paste with coconut.
  2. If you are using the yeast, mix it with 2 tsp of sugar and then add warm water. Stir well. Allow to sit for a few minutes till it begins to rise.
  3. Mix the rice and coconut pastes together in a large, deep bowl and add yeast water. Mix well to form a thick batter. Allow this batter to ferment for 4-5 hours.
  4. Grease an Idli stand (or small ramekin dishes with a little cooking oil and pour enough batter into the mold/ ramekin dishes to fill about 3/4 of the way.
  5. Put dishes into a steamer and steam for 20 minutes on high flame or till a toothpick inserted in the center will come out clean
  6. When cooked, gently remove from the Idli moulds and serve hot with the curry of your choice.

Reviews for Sannas (1)

Nilofar Khan2 years ago

its a kokani dish

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