Goan Sannas

Sannas are Goan steamed rice cakes / bread that is usually relished with a popular dish in Goa known as sorpotel. They can also be eaten plain by making them sweeter using sugar or stuffing them with a jaggery and coconut mixture at the time of steaming. Sannas are traditionally done using coconut toddy which acts as a fermenting agent. For those who don't have direct access to toddy or due to lack of time, you can make sannas in a faster way by using yeast as it reduces the time of fermentation.
  • Passive
    27 hours
  • Prep
    20 minutes
  • Cook
    15 minutes
  • Servings
    18-20 Pc.


  • 2 cup Rice (parboiled Rice, see recipe notes below)
  • 1/2 cup Grated Coconut
  • Coconut water (As required...Or plain water , See recipe notes below)
  • 3 tbsp Granulated white sugar
  • 1 tsp Yeast
  • 3/4-1 tsp Salt (as required)
  • Oil (for greasing sanna molds)


  • 1 Keep ingredients ready. Wash the rice and soak it overnight.
  • 2 Next day, drain all water from rice. Grind the rice finely into a thick batter using coconut water (or plain water...See recipe notes below). Grind the coconut finely and add it to the rice mixture.
  • 3 Add the yeast and sugar. Mix well.
  • 4 Allow it to ferment for about 3 hours until you see the mixture rise and bubbly. Now, add the salt and mix well.
  • 5 Keep your steamer ready with water. Grease your sanna molds with some oil. Fill the sanna molds with batter , filling them half way.
  • 6 Place the molds in the steamer. Cover the steamer.
  • 7 Steam them for 12-15 minutes on medium high flame.
  • 8 Unmold the sannas and place them in a muslin cloth. Cover them in the cloth until ready to eat!
  • 9 Sannas are ready !
  • 10 Enjoy your sannas specially with Sorpotel. (See recipe notes below for Sorpotel Recipe link.)

Recipe Notes

  1. Use Goan parboiled rice(ukdde tandool).
  2. If you don't have access to Goan rice, as a substitute you can use Matta Rice (parboiled variety ) or use regular rice like sona masoori. (I have tried making sannas witjh sona masoori rice , they too turn out great !).
  3. Use coconut toddy to grind the rice coconut mixture if available.
  4. You can adjust the sweetness by adding more sugar. (As per your taste and preference).
  5. Make sure you don't skip the 3 tbsp sugar in the recipe as sugar is required to activate the yeast !
  6. You can add more coconut while grinding if you wish to .
  7. Use Coconut water for a better taste while grinding or it even works well with just plain water.
  8. Click here for Goan Sorpotel Recipe.

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