Sannas

Method

Soak rice and urid dal separately for 4 hours, then grind each with a little water to a smooth paste. Combine the two pastes and set aside to ferment overnight or for at least 8 hours until light and fluffy. Crush the cardamom pods and mix with jaggery, then lightly fold this mixture along with grated coconut into the fermented batter with salt. Grease sannas moulds (cylindrical steamers) or small cups with ghee and fill three-quarters full with the batter. Place in a steamer with water and steam for 10-12 minutes until a skewer inserted comes out clean. Allow to cool slightly before turning out onto a plate. Serve warm with coconut milk curry or jaggery syrup.