Goan style idlis are also known as sannas. They are also quite popular in Mangalore. Instead of the usual fermenting method, here yeast is used to speed up the process. I have served them with kadala curry which is a Kerala specialty.
Soak the kala chana overnight. Pressure cook it with turmeric powder and salt and keep aside.
Heat oil in a pan. Roast the red chillies, black pepper, coriander seeds, cinnamon, cardamom and coconut together. Once they cool, blend in a mixer into a fine paste.
Cook the kala chana and the masala paste together for 10-15 minutes.
Heat coconut oil in a kadai. Add mustard seeds, red chillies and curry leaves. Once they splutter, add to the curry. Serve with the hot fluffy idlis
For the idli batter, soak the urad dal and rice separately for 4 hours.
Now grind the urad dal till a fine paste is formed and keep aside. Grind the rice and mix with the urad dal paste. The batter should be slightly coarser than the regular idli batter.
2-3 hours before cooking the idlis, soak the yeast in a cup of warm water by adding a tsp of sugar to it. After 10 minutes it will completely dissolve and form small bubbles. Add it to the idli batter. After 2 hours you can make the idlis.
Add salt and sugar to the batter. Dont overmix the batter.
Pour the batter halfway through in the idli moulds and steam for 15- 20 minutes. Your idlis are ready to be served with homemade kadala curry.