Sannas

Spongy rice cakes - perfect accompaniment to the tangy spicy sorpatel or vindaloo, or even crab curry.



INGREDIENTS

• 2 cups boiled rice
• 1/2 cup raw rice
• 1/2 cup urad dal
• 1 heaped tsp yeast
• 8 tsp sugar

INSTRUCTIONS

• Soak rice and dals separately for four hours. Then grind fine.
• Soak yeast in 1/2 cup warm water mixed with 2 tsp sugar. Must dissolve well
• Add to the rice and dal paste, with salt and 6 teaspoons sugar, and beat well with hand for 10 minutes. Batter should be like idli batter consistency.
• Leave to rise for 2 1/2 hours (or longer if cold or in winter)
• Grease Katoris. Half fill with batter and steam like idlis.