I have had sannas from Mangalore during my studies and used to love it and recently had it from a mangalorean restaurant in Bangalore. The taste of sannas made me nostalgic and was searching for its recipe. I found lots of recipes and tried a couple of it. Finally I settled with the taste and recipe of sannas which is the following recipe. And the irony is that the batter which is used for appam can be used for vattayppam and as well for sannas. Basically the ingredients are the same and I use small katoris to make sannas. And also used unpolished rice to make it more healthier. So without beating around the bush, let me straight away get onto the recipe
Idly rice - 1 cup
Unpolished rice - 1 cup
Paper aval ( beaten rice) -1 cup ( soaked for sometime or microwaved for 1-2 mins)
Grated coconut - 1 cup
Sugar - 1/4 cup ( optional)
Yeast - 1/2 tspn
Note : If you don't want to use yeast at all please use half cup of sugar, else you can eliminate sugar, either of it is necessary and if u add sugar additionally also its fine, it will just enhance the taste and gives a mild sweetness.
Wash and soak the rice for few hours.
Grind the soaked rice, aval, grated coconut and sugar to a very fine paste.
Mix yeast in few tbspns of water . Add the yeast mixture to the batter and mix well.
Let the batter ferment for few hours. Add salt and mix well and keep for some 10-15 mins before pouring the mixture into molds.
Steam it for 12-15 mins and remove from molds.
Serve hot with you choice of curry.