Ingredients

• 1 cup (200 g) - raw rice (pachari)
• 1 tbsp - urad dal
• 1/4 tsp - salt
• Yeast solution:
• 1 tsp - dry yeast
• 1/4 cup - Warm water
• 2 tsp - Sugar

How to Make Sannas

• Wash and soak rice and urad for 5 - 6 hours and make a smooth paste in a mixer/blender. Avoid adding more water when making batter.
• Add yeast to warm water and set aside to ferment.
• Transfer rice - urad dal batter into another big container and mix with yeast solution.
• Add salt and stir continuously for 2 - 3 minutes. Cover and keep aside for 4 - 5 hours / overnight.
• Quantity will be double after fermentation.
• Final procedure:
• Grease small katoris / idli mould with little oil and pour batter in each katori (3/4 level).
• Arrange the katoris / idli mould in a steamer / pressure cooker (without weight) and steam for 15 minutes on a medium heat.
• Keep aside to cool for 20 minutes and remove carefully with the help of tsp. Serve with any spicy gravy dishes of your choice.
• Recipe Courtesy: Niya's World