Yield: 1 Servings
|¾||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, ½ 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@... (Trevor Hall)