Recipe - Sannas

250 g Rice
1 Coconut
Three fourths Bottle toddy (sap of coconut
palm)
Salt and sugar to taste

Wash the rice and soak overnight. Drain then grind the rice finely with
some of the toddy. Grate and then finely grind the coconut.

Mix the rice, coconut, One half tsp salt and about 4 tbs (or more) sugar. Add
enough toddy to make a thick batter. Cover and keep in a warm place for
about 3 hours until batter doubles in quantity. Pour batter into saucers or
idli moulds and steam for 20 minutes. To check if the sannas are done,
pierce with a knife. If the knife comes out clean then the sannas are done.
From archives of rec.food.recipes

Date: Tue, 31 Jan 1995 08:20:10 GMT

From: trev@wg.icl.co.uk (Trevor Hall)