Though Shireen advised against stirring the batter once it was fermented because we used yeast, I had to do it. Still, I removed it about 2 hrs before the cooking time and left it out. It rose up a bit again. When I steamed it, the Sannas though got stuck a bit to the katoris, came out beautifully!
Yield: Approx 25-27 sannas when the batter is well fermented. For a higher yield take a ratio of 3:1 (cups of boiled rice: raw rice)
Recipe Source: Shireen Sequeira's Mom
Boiled rice (also called as Parboiled rice/Idli Rice) - 1-1/2 cups
Raw rice - 1/2 cup
Black Gram Dal / Urad Dal - 1 fistful (about 1/4 cup)
Salt - 1/2 tsp
Sugar - 2 tsp (if you want it sweet, I skipped this)
To prepare the Yeast solution
Yeast - 1 heaped tsp
Sugar - 1 tsp
Lukewarm water - 1/2 cup
You can increase the sugar added to the batter if you want it like sweet appams.
As I went on the Sanna steaming the timing was drastically reduced. These were cooked for 10 mins itself.
These are normally served with spicy nonveg gravy, however, with the kurma it was very delicious as well.