Fluffy Goan Sannas with Aromatic Kadala Curry: A Coastal Fusion
1 hour 15 minutes
668 reads
About Fluffy Goan Sannas with Aromatic Kadala Curry: A Coastal Fusion
Experience the delightful fusion of Goan Sannas and Kerala Kadala Curry! These fluffy, yeast-leavened rice cakes, similar to idlis but with a unique airy texture, are a Goan and Mangalorean delight. Paired with a rich and flavorful black chickpea curry bursting with aromatic spices, this recipe offers a memorable coastal culinary journey, perfect for breakfast or a light dinner.My version combines the soft, melt-in-your-mouth sannas with a robust kadala curry – a match made in spice heaven! The slight sweetness of the sannas complements the savory and slightly tangy curry beautifully. This recipe is a celebration of coastal Indian flavors and textures.Prepare to be transported to the sunny shores of Goa and Kerala with each bite of this unique and satisfying meal. It's easier to make than you think and the results are incredibly rewarding!
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Recipe Time & More
Prep30 minutes
Cook45 minutes
Total1 hour 15 minutes
Ingredients
For the Goan Sannas (Idlis)
For the Kadala Curry
- 2 cup Chickpeas black, dried, kala chana
- 0.5 cup Coconut grated
- 1 fistful Coriander Seeds
- 7 Peppercorns black
- 7 Chilies dried, red
- 1 inch Cinnamon Stick
- 3 Cardamom Pods elaichi
- 1 tsp Mustard Seeds rai
- 2 Chilies dried, for tempering, red
- A few Curry Leaves for tempering and curry
- 3 tbsp Coconut Oil
- 1 tsp Turmeric Powder haldi
- 1 tsp Salt adjust to taste, for the curry
Instructions
Prepare the Kadala Curry
- Soak the black chickpeas overnight. Pressure cook them with 1 teaspoon of turmeric powder and salt until tender. Set aside.
- Heat coconut oil in a pan. Add dried red chilies, black peppercorns, coriander seeds, cinnamon stick, and cardamom pods. Roast until fragrant. Let cool, then grind into a smooth paste.
- In a pan, combine the cooked black chickpeas and the spice paste. Simmer for 10-15 minutes, stirring occasionally.
- Heat coconut oil in a small pan. Add mustard seeds, red chilies, and curry leaves. Once the mustard seeds splutter, pour this tempering into the curry. Stir well and keep warm.
Prepare the Sannas Batter
- Soak the idli rice and raw rice separately for at least 4 hours.
- Grind the urad dal into a smooth paste. Separately, grind the soaked rice to a slightly coarser consistency than typical idli batter.
- Combine the urad dal paste and rice paste. The batter should be slightly thicker than regular idli batter.
- In a separate bowl, dissolve the yeast in 1 cup of warm water with 1 teaspoon of sugar. Let it stand for 10 minutes until foamy. Stir this into the batter.
- Add salt and sugar to the batter. Gently mix, avoiding overmixing. Allow the batter to ferment for at least 2 hours in a warm place.
Steam the Sannas
- Grease idli molds lightly with oil. Pour the batter halfway into each mold.
- Steam for 15-20 minutes, or until the sannas are cooked through and fluffy.
- Serve the hot, fluffy sannas immediately with the kadala curry.
Recipe Notes
Expert Tips for Perfect Sannas and Kadala Curry
- For extra fluffy sannas, use freshly ground rice and urad dal. Don't over-grind the rice.
- The success of the Kadala Curry depends on the quality of the spices. Use freshly roasted and ground spices for the best flavor.
- Adjust the amount of red chilies in both the sannas and curry to your spice preference.
- If your batter is too thick, add a little water to achieve the desired consistency. If it's too thin, let it ferment a little longer.
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Recipe Nutrition
Calories: 251kcalCarbohydrates: 42gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 1710mgFiber: 1gSugar: 4g
Priya Iyer(Anitha)
Articles: 50
3 Comments
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Looks so delectable! Thanks for posting.
So delicious! Excited to make it.
Looks so yummy! Excited to make it.