Sannas

Wash and soak rice and urad dal separately in water for 4–6 hours.

Drain the soaked rice and grind it with fresh grated coconut and a little water into a smooth, thick batter.

Drain the soaked urad dal and grind separately into a smooth, fluffy batter, adding water gradually.

Combine both batters in a large bowl. Add sugar and salt. Mix well.

If using yeast: dissolve active dry yeast in 2 tablespoons of warm water with a pinch of sugar. Let it activate for 10 minutes until frothy, then add to the batter. If using toddy, add it directly to the batter.

Mix the batter well, cover with a damp cloth, and leave to ferment in a warm place for 6–8 hours or overnight until the batter has risen and is bubbly.

Grease small steel cups or idli moulds with oil. Fill each mould two-thirds full with the fermented batter — the sannas will rise during steaming.

Steam in a steamer for 12–15 minutes until a toothpick inserted in the centre comes out clean. The sannas should be soft, spongy, and slightly sweet.

Allow to cool for 5 minutes before unmoulding. Serve warm with Goan pork sorpotel, chicken xacuti, or coconut curry.