49 SANNAS / IDLI ( MANGALORE STYLE)

Sannas /  Idli ( Mangalore Style)

This recipe is learnt by my mom from our neighbour aunty in Bangalore. She used to make this often at her home and send it to us. This idli is her native speciality which is near Mangalore hence we started to call it as Mangalore Idli. In her place they call it as Sannas. They have a special utensil for making this idli with a long cylinder like containers to pour and steam just like normal idli stands. But my mom does this once in a while so she used to make them in pressure cooker/pan but instead used a glass/tumbler or bowl for pouring and steam.

You can serve as it as or into thick circles. Taste great with just plain coconut chutney. The texture is really soft and it just melts.

Boiled rice - 3 cups
Raw Rice - 2 cups
Thin/paper poha ( avalakki) - 2 cups
Puffed rice/Murmara/mamra/kadala pori - 3 cups
Urad dhal - 1/2 cup
Salt
Yeast - 1 tsp
( You can as well reduce the whole quantity into half according to your need)


Wash dhal, rice and soak together. Wash avalakki(thin/paper poha) gently and add to the soaked rice and dhal along with puffed rice(mamra/murmura) in water for 4 - 5 hours. Grind everything together with little water into a very thick batter. Transfer into a big vessel - use double the size of the container or vessel as the batter will increase or doubles in quantity when fermented. Add salt and yeast and allow it to ferment. SInce yeast is added the fermentation does not take long.( Traditionally toddy was used to ferment, but you can try by adding yeast or also if not comfortable with yeast then can try adding cooking soda).

Heat a pressure cooker/pan with little water. Place a container/vessle provided with the pan for cooking rice/dhal. Grease few bowls and or glass with oil and pour the batter into them until they are 3/4 th filled. Place on top of the container/vessel. Cover and steam for 15 - 18 minutes. Remove and serve as it as or cut into thick round shape with any chutney or simple coconut chutney.

You can also pour direclty into the container/vessel and steam for 20 minutes and later cut into triangular shape and serve. Mom tries both ways and it looks good and tastes too good. Soft and fluffy.

Also received some awards from Prasu. Thanks so much Prasu for sharing them with me.





49 comments/Reactions:

Sushma Mallya said...

i do it a little different way ...but looks very delicious and would love to have that with sambar

nivedita said...

HI
Looks very nice,
I need to try this, as all my idli recipies turned in to disaster!!!! I do not know, why my idlis (other than idli rava idlis) will become either very hard like stone or watery!!!!!

shanthi said...

I do it without puffed rice. Nice recipe and nice click

prasu said...

Nice idlies dear...........yemmy, soft and puffy.

Gulmohar said...

Padma, you made me nostalgic..I did my degree in Mangalore and we used to have this idly in the hostel :-)

Priya said...

Wow, simply superb, looks yummy..had it long back in hotel, but never tried yet at home..looks great Padma!

Sangeetha Subhash said...

The pictures itself make us feel hungry.Looks delicious padma..never tasted this idli..

divya said...

Nice idlies dear...........yemmy, soft and puffy.

munchcrunchandsuch said...

wow,theyr so fluffy and huge.

A 2 Z Vegetarian Cuisine said...

Totally new to me,looks nice.

Gayathri said...

Thanks a lot Padma for this recp. as I already told u am not able to make ordinary idli ...this will be of great help to me ..

Hey Congrats yaar 100 followers in your blog ... Great achievement dear ...keep going..

and every time when i check ur blog minimum 7 visitors are there always .... Great great great ...
Keep posting more and more ...

Uma said...

idlis look so soft Padma!! Thanks for introducing a new way to cook them. Congrats on the awards!!

Vrinda said...

Congrats on ur awards Padma..soft and fluffy idlies,v also make almost similar way, but without poha...

Avisha said...

Congrats on your awards. Idli's are my fav and any kind they are always the best.

Sreelekha Sumesh said...

This one is new to me Padma.Idlis look very soft and delicious.

Akal's Saappadu said...

new kind of idlis to try :) and congratulations for the awards!!!enjoy!!!

RV said...

Congratulations Padma.. Idly recipe sounds new to me..

Nandini said...

Idli is so soft and fluffy! Nice recipe! R those flowers from your garden? :D

Prathibha said...

I love trying out new varieties of Idies n dosa's..in the recipe u mentioned for yeast which I m not comfortable with the smell of it in the normal food..is der any substitute or its a must?

Tina said...

Soft and spongy idlis....Congrats on your awards.

my kitchen said...

I can imagine softness of idlies,love to eat with sambhar,looks yummy

Saraswathi Iyer said...

Yummy Idlies. I love idli with onion sambar. Congrats on the awards.

lata raja said...

Padma grand rocking idlis. I do only with puffed rice. Adding pori is new to me.
Congratulations on the awards.
And 100+ followers wow!!!

Sarah Naveen said...

Congrats on teh award dea..!!
Idli looks perfect and soft!!

Chitra said...

Looks very nice and adding pori is new to me..Me too trying hard for getting kushbu idly..will post it if i get it correctly :)

Malar Gandhi said...

Mangalore idly sounds great...they look large n fluffy...

*sangi* said...

ur blog luks beautiful now...nice template ...never tried manglor idlis ..nice one!

lissie said...

yummy mangalore idlis...we call it sannas.
loved your new template :)

Parita said...

Idli looks delicious..so soft and spongy!

Babli said...

Idli looks soft and delicious. Lovely presentation with nice pictures.

Padma said...

Thanks a lot friends for your lovely comments :)

Padma said...

Thanks Gayathri... try this idli's and let me know dear ... not how it came ... eppo varalumnu :)

Padma said...

Prathibha you can avoid the yeast part dear... I know sometimes the smell do not tempt us to try... instead you can skip and add cooking soda just before pouring :)

Padma said...

Nandini - no dear they are not from my garden... they are the plastic/artificial flowers from my vase :)

Vibaas said...

congrats on your awards and this idli is different and a must try.

Valarmathi said...

Wow...., yummy idlis, looks so soft and spongy.

Shri said...

Idlis look so good, Padma!One of my friends who is from Udupi does it in glasses and they call something which I don't remember..I am thinking its that:)

rekhas kitchen said...

This idli recipe is new to me Padma very interesting will sure try this.

Mythreyi Dilip said...

Manglore Idly looks so fluffy and soft, love to have it with Sambhar!!!

jayashree said...

The concept of using yeast in the preparation of idlis is new to me.
From the time I spotted this recipe , I've been wanting to try it, & finally I did execute it .
The Verdict : Soft,fluffy idlis - Restaurant style.
Thanks for sharing such a good recipe.

jayashree said...

From the time I spotted this recipe,I've been wanting to try it out. Finally I did it & what an outcome - soft ,fluffy , restaurant
style idlys.
Thanks Padma for sharing such a good recipe.

Padma said...

Thanks so much Jayshree for such a lovely feedback. I am really happy that you tried and it came out good and you loved it. Thanks Padma :)

amitha said...

Hi Padma,

I just wanted to confirm if the proportion really if 5 cups of rice (3 cups of par boiled rice + 2 cups of raw rice) to 1/2 half of urad dal.
My mum uses rice : urad dal proportion of 2:1. Hence, wanted to confirm.
Waiting for your reply.

Padma said...

Thanks Amitha for visiting and asking your doubt. Yes the proportion mentioned is as above. Urad dhal is very low coz we are also adding thin poha and puffed rice which gives nice fluffness to idlis. If you omit any one of these then you can increase your urad dhal. So for this idli the proportions is as above. Hope I have cleared or will be happy to clarify you more :)

Roshni said...

These idlis are called SANNA'S in Mangalore but only thing is we do not put puffed rice

amitha said...

Hi Padma,
One more query. By boiled rice you mean the south indian variety or raw rice and not cooked rice, rite? sorry, but new to cooking , so want to confirm every small thing. :-)

Padma said...

No problem with your query Amitha. I am very happy to clarify you.
Boiled rice is one of the variety we get. It is not the cooked rice but a variety used for cooking rice and mainly used for idlis.
You are right it is the south Indian variety of rice like boiled rice, par boiled rice, raw rice, red rice. Hope I am clear to you or drop in a message/mail.

Anonymous said...

Hi Padma

What is the fermentation time required altogether?
It would be nice if you posted pics of the ingreients too especially that of the boiled rice being discussed. I have some parboiled rice which is not red. Not sure if I can use it.

Padma said...

Fermentation may take 8 - 10 hours(usually overnight) depending on the climate. Will surely update the post with the ingredients and step by step pics. Thanks for the comment.

Padma

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Padma