Steamed Goan Sannas with Coconut and Cardamom
Light and fluffy Goan rice cakes subtly flavored with coconut and cardamom, ideal as a breakfast or side bread for curries. This indian-inspired breakfast ready in about 40 minutes combines parboiled rice, fresh grated coconut, sugar into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 110 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup parboiled rice
- 1/2 cup fresh grated coconut
- 2 tbsp sugar
- 1 tsp active dry yeast
- 1/2 cup warm water
- 4 green cardamom pods, crushed
- 1/4 tsp salt
- for greasing oil
Instructions
- Step 1: Rinse 1 cup parboiled rice well and soak it in water for 4-5 hours or overnight. Drain and grind the soaked rice with 1/2 cup fresh grated coconut and the crushed seeds from 4 green cardamom pods to a smooth batter, adding a little water if needed.
- Step 2: Dissolve 1 tsp active dry yeast and 2 tbsp sugar in 1/2 cup warm water. Let it sit for 10 minutes until frothy.
- Step 3: Mix the yeast mixture and 1/4 tsp salt into the rice batter, stirring well. Cover and let rise in a warm place for 2-3 hours until the batter becomes bubbly and slightly risen.
- Step 4: Lightly grease small idli molds or heatproof bowls with oil. Pour the batter into the molds about 3/4 full.
- Step 5: Steam the sannas in a steamer or large pot with boiling water for 15-18 minutes until a toothpick inserted comes out clean.
- Step 6: Remove from molds and serve warm with spicy Goan curry or sweetened coconut chutney.
Equipment for this recipe
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Frequently asked questions
How long does Steamed Goan Sannas with Coconut and Cardamom take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Steamed Goan Sannas with Coconut and Cardamom?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Steamed Goan Sannas with Coconut and Cardamom?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steamed Goan Sannas with Coconut and Cardamom for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Steamed Goan Sannas with Coconut and Cardamom?
Indian breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
