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  • Recipe Source:: Ruchik Randhap

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    bellboyu
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    This document provides a recipe for Sannas, which are South Indian fermented rice cakes. It lists the ingredients as idly rice, raw rice, urad dal, yeast, sugar, and water. The method involves soaking the rice and dal separately, then grinding and mixing them with a yeast solution to create a fermented batter. The batter is left to rise before being poured into greased molds and steamed to cook the sannas.

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    puffed rice cakes

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    Sannas

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    This document provides a recipe for Sannas, which are South Indian fermented rice cakes. It lists the ingredients as idly rice, raw rice, urad dal, yeast, sugar, and water. The method involves soaking the rice and dal separately, then grinding and mixing them with a yeast solution to create a fermented batter. The batter is left to rise before being poured into greased molds and steamed to cook the sannas.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    5 views1 page

    Recipe Source:: Ruchik Randhap

    Uploaded by

    bellboyu
    This document provides a recipe for Sannas, which are South Indian fermented rice cakes. It lists the ingredients as idly rice, raw rice, urad dal, yeast, sugar, and water. The method involves soaking the rice and dal separately, then grinding and mixing them with a yeast solution to create a fermented batter. The batter is left to rise before being poured into greased molds and steamed to cook the sannas.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Sannas

    INGREDIENTS Recipe Source: Ruchik Randhap

    1-1/2 cups Idly Rice 1/2 cup Raw rice 1/4 cup Urad dal (Split Black Gram Dal) 1 tsp dried yeast (heaped) 1 tsp sugar ( for making yeast solution) 3-4 tbsp warm water ( to make yeast solution) salt to taste Sugar to taste (1-2 tsp)

    METHOD Soak the two types of rice and urad dal separately for 3 hours. Grind the urad dal first and remove it. Grind the two types of rice together into a thick batter. Transfer the dal and rice batter to a large bowl big enough to accommodate double the quantity of batter. Mix yeast to a bowl of warm water along with 1 tsp sugar. Allow it to stand for 10 minutes. When it turns frothy mix it well with batter. Add salt and sugar. Cover with a muslin cloth and place it in a warm place to ferment for about 1- 1 hours. The batter would have doubled. Place sufficient water in an Idly maker and let it come to a boil. Grease steel ramekins with little oil. Pour a ladle of batter in each. Place the ramekins in the idly maker and close it. Let it cook for 10- 15 minutes. When done remove the ramekins and place them face down on a plate. Allow to cool and remove. Serve it with Chicken/ Mutton Curry/ Coconut Dry Chutney.

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