Goan Sannas

Sannas made with Goan Red Rice and Toddy are a staple accompaniment with most spicy Goan meat curries like Sorpotel and Vindalho. They are absolutely delicious steamed morsels of rice that soak up whatever they are dunked into. My friend Alves prepared these on a recent visit to Abu Dhabi, and I catalogued the process to share with all of you. I hope that you try the recipe and enjoy the sannas as much as I did.

2 cups goan red rice (rinse thoroughly 4 or 5 times and then soak for 8 hours or overnight)
250 grams grated coconut
1/2 cup sugar
2.5 - 3 cups toddy (toddy recipe from Alves' site
salt to taste

1. Prep your ingredients before you begin to save time while cooking.

2. Grind the soaked rice with 2 cups toddy to a smooth paste. Add salt to taste, approximately 1/2 to 1 teaspoon.

3. Grind the coconut along with sugar and some toddy if required until you end up with a smooth mix.

4. Mix the ground rice and coconut mixture. Add some more toddy to the combined mix until you end up with a smooth mix. You should have used approximately 2.5 cups of toddy by this step.

5. Cover and let the mix rest for 4 hours so that it may rise.

6. Grease the bowls (Vatis) that you will be using to steam the sannas in and then fill them about 3/4 with the sanna batter.

7. Place the bowls in the steamer (Comfro), and steam for around 25 minutes, or until a toothpick pierced into the sanna comes out dry.

8. Remove from the steamer and place in a cold water bath, covering about a quarter of the bowls.

9. Carefully remove the sannas from the bowls using a small knife or the back of a teaspoon. Serve hot with a curry of your choice!


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  1. Please, if you could tell me how to make sannas using instant yeast instead of toddy.


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