How to make the Sannas

• Wash and soak the two types of rice and Urad dal separately (in separate vessels) for at least 2 hours in plenty of water.
• First, grind the Urad Dal to a fine paste and remove it using very little water.
• Next, grind both types of rice together to a fine thick batter. The consistency is more like dosa batter, so grind to a smooth paste.
• Transfer to a wide, deep pan large enough to accommodate batter that will double during fermentation.
• Prepare the yeast solution by mixing the yeast and sugar in a bowl of lukewarm water. The sugar helps the yeast to dissolve faster. Allow to stand for 10 minutes, the yeast will ferment and turn frothy. Make sure the sugar and all yeast is dissolved.
• To the idli batter, mix the yeast solution until completely incorporated.
• Add sugar and salt to taste.
• Mix well and cover with a thin muslin cloth / plate and place it undisturbed in a warm place to ferment for about 2 hours (during really hot weather, the batter will ferment in just about 1-1/2 hours).
• The batter would have doubled - for fluffy Sannas do not stir the batter or it will go flat.
• I used the regular idli vessel and used small katoris that were greased and batter poured. Prepare the Idli steamer as you do regularly.
• Place this katoris into the steamer, cover the lid, and steam for 15 minutes. Once the Sannas are steamed, remove, and tilt to remove the cooked sannas.
• Serve with your gravy of choice.