Sannas (With Yeast) Recipe - 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 (ukda chawal)(उकड़ा चावल), Split black gram skinless (dhuli urad dal)(उड़द दाल धुली)

Cuisine : Goan

Course : Breads

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.

You can also find more Breads recipes like Wholemeal Bread, Spicy Rajma Parantha, Masala Puri, Murgh Missi Roti. Or try out these recipes from Goan Cuisine like Fish And Mango Kabab, Khadkhade, Pomfret Ambotik, Crab Curry.

Sannas (With Yeast) Recipe - How to make Sannas (With Yeast)


Prep Time : 8-10 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Parboiled rice (ukda chawal) 1 cup

  • Split black gram skinless (dhuli urad dal) 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.

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