| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Goan |
Goanese |
1 |
Servings |
INGREDIENTS
| 250 |
g |
Rice |
| 1 |
|
Coconut |
| 3/4 |
|
Bottle toddy (sap of coconut palm) |
|
|
Salt and sugar to taste |
INSTRUCTIONS
Wash the rice and soak overnight. Drain then grind the rice finely with
some of the toddy. Grate and then finely grind the coconut.
Mix the rice, coconut, 1/2 tsp salt and about 4 tbs (or more) sugar. Add
enough toddy to make a thick batter. Cover and keep in a warm place for
about 3 hours until batter doubles in quantity. Pour batter into saucers or
idli moulds and steam for 20 minutes. To check if the sannas are done,
pierce with a knife. If the knife comes out clean then the sannas are done.
From archives of rec.food.recipes
Date: Tue, 31 Jan 1995 08:20:10 GMT
From: trev@wg.icl.co.uk (Trevor Hall)
A Message from our Provider:
“Time: A longing in man for reuniting with God.”