How to make Sannas (With Yeast) - Another avtar of idlis – the batter is fermented either with toddy or with yeast.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Parboiled rice (उकड़ा चावल), Split black gram

Cuisine : Indian

Course : Snacks and Starters

Sannas (With Yeast) Recipe Card

Sannas (With Yeast)

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Sannas (With Yeast) checkout Masala Dosa, Cocktail Idlis, Mixed Vegetable Idli, Teen Dal Dosa . You can also find more Snacks and Starters recipes like Lebanese Club Sandwich, Edamame Quinoa Burger, Chicken Makai kabab, Poached Eggs in Tomato Chilli Sauce.

Prep Time : 8-10 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sannas (With Yeast) Recipe

  • Parboiled rice 1 cup

  • Split black gram 1/2 cup

  • Rice 1 cup

  • Dry yeast 5 grams

  • Sugar 1/2 teaspoon

  • Coconut milk 1/2 cup

  • Salt to taste


Step 1

Soak both the rice and urad dal separately overnight.

Step 2

Drain and grind them separately using water as required to a smooth and thick batter.

Step 3

Mix the three batters well in a deep vessel. Place the yeast in a bowl with sugar and two tablespoons of warm water. When it begins to froth add it to the batter and whisk well.

Step 4

Add coconut milk and salt and mix. Set it aside to ferment for about five hours or till it doubles in quantity.

Step 5

Heat sufficient water in a steamer. Grease the idli moulds. Pour the batter into each mould and place it in the steamer.

Step 6

Cover the steamer with the lid and steam on medium heat for about fifteen minutes or till done.