Sanjeev Kapoor

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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.

Prep Time : 8-10 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Sannas (With Yeast)


  • 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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