Recipes - Sanna (Idly / Purna Sanna


1 cup pour boiled rice / idly rice 
2 tbsp. urad dal
1/8 th tsp. yeast or 1 cup toddy
2 tsp. sugar
½ tsp. salt. Or as per taste

For Puran/filling ( optional)

1 cup grated coconut
¼ cup crushed jaggery
3-4 cardomoms (powdered)
1-2 tbsp. assorted nuts (chopped)


Wash and rinse rice and dal atleast 4 times separately and soak  for 3-4 hours in water.  Grind rice into a smooth consistency.  Grind daal as well.  In a bowl, combine rice and dal and mix well.  In ¼ cup of luke warm water, add sugar and yeast. Let yeast rise.  Add this mixture to the rice-dal mixture and beat well.  The mixture should be in a semi running consistency.   Allow this to rest for 3-4 hours in the warmest corner of your kitchen.  Once the batter rises and doubles in volume, add salt and mix gently.

Heat water in a tandoor,  grease the idlie moulds with oil.  Place the idli moulds in the tandoor and fill them until half with batter.  Allow to cook for 15 minutes.  Take them out and allow them to cool tilted and covered with a wet cloth.  Once cooled gently de mould the sannas.

Serve with chutney or curry of your choice.

For Purna sannas:

Combine all the ingredients mentioned for puran and set aside.

Fill the idly mould with ¼ batter.  Add 1-2 tbsp of puran over the batter.  Pour the batter again over the filling and cover and steam for 15 mts.

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Title: Sanna (Idly / Purna Sanna

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