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.

New Update
Main Ingredients Parboiled rice, Split black gram
Cuisine Indian
Course Snacks and Starters
Prep Time 8-10 hour
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Sannas (With Yeast)

  • 1 cup Parboiled rice
  • 1 cup Split black gram
  • 1/2 cup Split black gram skinless (dhuli urad dal)
  • 5 grams Dry yeast
  • 1/2 teaspoon Sugar
  • 1/2 cup Coconut milk
  • to taste Salt


  1. Soak both the rice and urad dal separately overnight. Drain and grind them separately using water as required to a smooth and thick batter. Mix the three batters well in a deep vessel.
  2. 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. Add coconut milk and salt and mix. Set it aside to ferment for about five hours or till it doubles in quantity. Heat sufficient water in a steamer. Grease the idli moulds. Pour the batter into each mould and place it in the steamer.
  3. Cover the steamer with the lid and steam on medium heat for about fifteen minutes or till done.