This recipe by far, has been "THE BEST" I have ever come across. All thanks to you Felcy,my sannas finally came out soft for the 1st time "EVER".I always felt there was a trick behind soft sannas,however with your simple recipe, I now know that it all depends on the consistency of the batter and the simple ingredients ofcourse.Thank you again for being very detailed in your video.
As children my mother made sunnas on Saturday evening in the copper tandoor,. We had them with tea or coffee on Sunday breakfast time. Thank you so much.. ❤❤❤
Hello! It was an excellent demo given by you. I was very amused to see how soft and spongy they appeared. Can you show a demo to prepare Mani which is a sweet dish
Oh for how long did you ferment? Don't ferment it overnight. It ferments fast since we add yeast into it. That's y we add an onion to check. When the onion sinks, that's the right time of fermentation
Ni. Actually idli rice is boiled rice which is the main thing to make idly or dosa much more smooth. Otherwise you can any other rice kolam or any normal rice other than basmati. They are all same but this boiled rice is wuite different. If you want this soft idlis u ought to use boiled rice only
Felcy I saw your channel for the first time, I have been making sannas and I have never used idli rice, but my mother in law used 2 measures boiled rice, 1 measure raw rice and 1/4 cup urid dal, please guide me, your sannas looked very nice and I think it was 1 tsp. yeast, I have not made them for a while now as I had to change my idli moulds, was using the old aluminium moulds and I wanted to change them, just bought stainless steel watis, please write back and give me your advice Felcy I will be more than grateful but please respond, thank you very much
@@zeenafernandes61 tku so much tor your quick response. I have done away with the aluminoum moulds and the stainless steel ones are great. I have already made them twice
Hi Thanks Felcy. The sannas do look fluffy n soft. Will try making just the way u make. I guess they go well with pork. Iv downloaded your pork bafad recipe. Need to try it as well. Have been making bafad but using savita pork bafad powder Thanks once again 😊
I have eaten this in banglore,,, it is not idly,,,,,, idly taste is different,,,, but its taste is very nice,,,, so soft and little sweet,,,,,,,,,,, like butter 👌👌,,,,,
Thanks. Aunty for sharing sannas recipe in detail...can I know the ratio of water to be added for yeast mixture..u said to add 1/2 tsp each of yeast and sugar, but how much water to be added, can I know..thank you aunty in advance
Hi Felcy, your recipe is great Thankyou so much . I have a question,can this batter be stored in the fridge for the next day? Please do let me know. If so , how can it be done?
You do it on the same day as soon as it ferments for better results. If u keep in the fridge you won't get the same softness. U can keep it in the fridge for a day but don't expect the same result.
@@zeenafernandes61as shown in video you are soaking the batter for few hours.. That's the process of fermentation.. You don't need yeast... Yeast are used in Paav or bread process to soften and smooten batter ..pls avoid yeast ..its not Indian culture unless u are one following western culture 👍
Your recipe is a cross between an idli and bread, cos you're using urad dal and yeast. We Goans use parboiled rice ground with coconut and coconut palm fresh toddy for overnight fermentation and they're yummm....... Totally on another lever
The ingredients and the proportion varies from region to region dear Sunita. We too make it with toddy which will be uploaded soon. Stay connected. Thanks for watching
U r a great cook, no doubt Felcy. U explain so calmly. Next time if u could show us the string hoppers recipe. Also black gram recipe wd grated coconut.
Could you pls. Differentiate between parboiled rice and boiled rice ? In kerala we use brown boiled rice for eating, white raw rice for all the dishes, but in shops we find idli rice, dosa rice, ponni rice, chakkari etc. Does anybody know why this parboiled is preferred for idli and saunas. In telugu areas if we ask for idli rice we are given something called idli rava, and the seller assures that any item which requires parboiled rice csn be made with this rava. If any cooking expert could explain all these I would be grateful
That is what you make it in Goa. These are Mangalore Sannas not idlies. Each region has its own way of making it. We can't compare but distinguish. Thank you
We don't prepare Goan Sanna's like these .... We add coconut , sugar and surr ...the recipe in the video is sweet Idli's .Please don't give your own name as Manglore Sanna's...Ppl of Mangalore call Idli's as Sanna's whereas Orignal Sanna's come from Goa
The ingredients, proportion and preparation differs from place to place. Don't compare please. Thanks for watching. This is how we prepare in Mangalore. Each region has its own way. So don't say yours is right and mine is wrong
This recipe by far, has been "THE BEST" I have ever come across. All thanks to you Felcy,my sannas finally came out soft for the 1st time "EVER".I always felt there was a trick behind soft sannas,however with your simple recipe, I now know that it all depends on the consistency of the batter and the simple ingredients ofcourse.Thank you again for being very detailed in your video.
Most welcome Jenifer. Thanks for trying out Sannas. Do try my other recipes too and let me know 🙏❤️
This is first time I watched such an idly preparation. I will definitely give it a try. Thanks for sharing your expertise.
Please do try Meera. You'll enjoy them for sure. 🙏
Absolutely awesome! I hv seen ur channel for first time !
Thank you so much 😀 stay connected 🙏
As children my mother made sunnas on Saturday evening in the copper tandoor,. We had them with tea or coffee on Sunday breakfast time. Thank you so much.. ❤❤❤
Those days were same in most of the houses😋
felcy love your recipes
please continue with your cooking
you give every detail in a calm pleasing manner
big thanks 😊
👌👌👌
Thank you, I will
Nice recipe. Excellent tips 👌
Glad you liked it
Thank you Aunty Felcy for this recipe. Tried it and Sannas came out so well. Very well explained ❤❤
You are most welcome🙏❤️
Lovely ...will surely try
You will surely love them🙏
Your recipe reminded me of my mother's style of preparation ❤👍
That's great. Thanks a lot❤️
Yummy 😋
Thank you
Next time I wont buy from hotel but preare myself coz they are my favourites. Thanks
Please do. ❤️🙏
I tried yr recipe and it turned out very good. Thank u Felcy. 🎉🎉
Most welcome🙏❤️
Thank you. So we'll explained. Must try it.
Please do!🙏❤️
Nice recipe. Well explained will try❤
Please do try🙏❤️
Nicely explained dear god bless send some more nice mangalorean recepies god bless you ❤😊
Thank you, I will❤️🙏
Felcy ......... good to see you preparing Sanna.
My pleasure
Very traditional way of cooking, Utensils n method
Loved d way u r explaining 🩷👌
Glad you liked it. ❤️🙏
@@zeenafernandes61 🩷
Too good!! Love your presentation !!
Thanks for your support
so well explained , how many do you get with that qty of rice
With one cup 250ml rice measure you get 16 sannas. It all depends on the size of the katoris as well as the thickness of sannas👍
@@zeenafernandes61 Thanks!
Hello! It was an excellent demo given by you. I was very amused to see how soft and spongy they appeared.
Can you show a demo to prepare Mani which is a sweet dish
Sure Vincent👍
Perfect👍👍👍
🙏❤️
Yummy❤
😋
God bless you Felcy, u explain very nicely. 😊❤
Most welcome👍
Good madam your prepartion the methodology
Thanks a lot
Soft n yummy...tx Felcy ❤
My pleasure 😊
Wow very nice 👍
🙏❤️
Mam u r a very good cook.
Thank you for your support
Thanks mam your show has very clear method 👍
Thank you Rita. Please stay connected
hi Felcy please tell me how much water goes into this while grinding
Hi Felcy i tried the recipe but the batter rose up and in the morning it went down hence it turned out a bit dense not soft and fluffy
Depends on the consistency of the batter. Don't add too much in the beginning. Add 50ml to start with then keep adding to grind smoothly
Oh for how long did you ferment? Don't ferment it overnight. It ferments fast since we add yeast into it. That's y we add an onion to check. When the onion sinks, that's the right time of fermentation
South Africa love this 😂😂😂❤
🙏❤️
Super
Thanks Sarojini
Do we use only idli rice or can I use kolam rice. As I use kolam rice for my yeast idlis.
Ni. Actually idli rice is boiled rice which is the main thing to make idly or dosa much more smooth. Otherwise you can any other rice kolam or any normal rice other than basmati. They are all same but this boiled rice is wuite different. If you want this soft idlis u ought to use boiled rice only
👍
Can we make aapam with this batter? Can we use idli steam stand to make sannas if we dont have flat steam plates with katoris
Appam has different combination and measure. If you make in idli stand, it's not called sannas. It should be done in katori to call it sanna
Felcy bai ontgey taraida pear padundaa yummy namma kudla
Yes
Very nice 👌👌
Thanks a lot
Nice sannas
Thank you🙏❤️
Nice sannas❤
🙏❤️
Miss these yummy sanas
I miss you Judy
So nice healthy n testy
Not healthy
@@privatelifeofbetasquad9480 not healthy.? Then you have never eaten sannas or idlis. For your kind information both are healthy and tasty.
Very nice recipe. Is it possible to make them without yeast?
Yes. With toddy
In the same way malayalees make kallappam,using toddy instead of yeast
Felcy I saw your channel for the first time, I have been making sannas and I have never used idli rice, but my mother in law used 2 measures boiled rice, 1 measure raw rice and 1/4 cup urid dal, please guide me, your sannas looked very nice and I think it was 1 tsp. yeast, I have not made them for a while now as I had to change my idli moulds, was using the old aluminium moulds and I wanted to change them, just bought stainless steel watis, please write back and give me your advice Felcy I will be more than grateful but please respond, thank you very much
Larry, follow my recipe it will be perfect. You can make it with ur mother in law's recipe also. U can very well use the old watis
@@zeenafernandes61 tku so much tor your quick response. I have done away with the aluminoum moulds and the stainless steel ones are great. I have already made them twice
Hi
Thanks Felcy. The sannas do look fluffy n soft. Will try making just the way u make. I guess they go well with pork. Iv downloaded your pork bafad recipe. Need to try it as well. Have been making bafad but using savita pork bafad powder
Thanks once again 😊
€❤@@zeenafernandes61
Hi.
The sannas look great. I will surely follow your receipe to the dot.
But I don't have your kind if steamer. How do I improvise?
Very nice ❤❤❤ Mam which lipstick shade you are using
Lipstick 💋😊😊😊
Madam,, once try sanna by adding a cup of boiled rice nd soaked sabu dana quarter cup to prepare batter
Sure. Thanks
U mean to say cooked rice or boiled rice variety.plz tell
@@tjs8628 any rice.
Could you please give the proper measurement for 1 cup of idly rice
We always used par boiled rice with toddy in our home town for making sannas. My mther never used urad dal.. SoKing time was much more than 6 hrs.
Thanks for the information 👍
Very well done
Thank you very much!
Super madam ❤
Thank you
I have eaten this in banglore,,, it is not idly,,,,,, idly taste is different,,,, but its taste is very nice,,,, so soft and little sweet,,,,,,,,,,, like butter 👌👌,,,,,
Yes you are right Sumangala. 😋
Wow they look so yummy, soft 👍
They are!
Thanks. Aunty for sharing sannas recipe in detail...can I know the ratio of water to be added for yeast mixture..u said to add 1/2 tsp each of yeast and sugar, but how much water to be added, can I know..thank you aunty in advance
No exact measure Rufina. Its less than quarter cup.
Highly appreciate ir a quick reply..
Great Mam
Thank you
Very nice sannas
Thank you
Nice presentation
Thanks a lot
Adding onion was an interesting way to check fermentation.
Yes 🙏🙏
Hi Felcy, your recipe is great Thankyou so much .
I have a question,can this batter be stored in the fridge for the next day?
Please do let me know.
If so , how can it be done?
You do it on the same day as soon as it ferments for better results. If u keep in the fridge you won't get the same softness. U can keep it in the fridge for a day but don't expect the same result.
@@zeenafernandes61 Thankyou so much Felcy for your prompt response ❤️
I will heed your advice 👍
😋👌👌
Thank you Usha
Nice
🙏❤️
Will try mam tku 👌🏻
Sure
Thanks for sharing
Thanks for watching!
Lovely idlies and you are so cute and neat queen.
Thank you dear🙏
Hi ma'am I'm from Kodagu liked ur sannas very much we coorgis prepare with pork curry it's heavenly tasty while grinding we add little bit coconut
Yes, you are right
Where will we get y east... and which brand mixing you are using Madam
Any supermarket.
Very nice
Thanks
Can we use any raw rice or have to use only the iddli rice? For everwhere we don't get the iddli rice
Idli rice
Very nice maam
Thank you
Beautiful saanas 🎉
Yes they are. Thank u
Yummy Thank you
Most welcome
Where do we get this kind of antique steamer ?
In Mangalore
@@zeenafernandes61 thank you 😊
Nice snna
Thank u
Can we use split urad dhal.?
Yes. You can👍
Same quantity as you mentioned? Quarter cup?
Madam could you please let me know which brand table top wet grinder at reasonable price?
I have no idea. These days many new ones have come
Premier is a good brand. I'm using since 2014. Its sleek and doesn't occupy much space.
From where you got this yeast..
Any hypermarket
Very nice & thanks for sharing & my mom's Godmother used to prepare them from Mahim, Mumbai till 2003 late Miss. Philomena Mendonca(Fula aunty).
That's great. Stay connected
Is it good for health to use yeast
😊 it's used in most of the fermentation process
@@zeenafernandes61as shown in video you are soaking the batter for few hours.. That's the process of fermentation.. You don't need yeast... Yeast are used in Paav or bread process to soften and smooten batter ..pls avoid yeast ..its not Indian culture unless u are one following western culture 👍
Idli rice is boiled or raw
Parboiled. Its a combination of boiled and raw
So nice madam
🙏❤️
Your recipe is a cross between an idli and bread, cos you're using urad dal and yeast.
We Goans use parboiled rice ground with coconut and coconut palm fresh toddy for overnight fermentation and they're yummm....... Totally on another lever
The ingredients and the proportion varies from region to region dear Sunita. We too make it with toddy which will be uploaded soon. Stay connected. Thanks for watching
U r a great cook, no doubt Felcy. U explain so calmly. Next time if u could show us the string hoppers recipe. Also black gram recipe wd grated coconut.
Could you pls. Differentiate between parboiled rice and boiled rice ? In kerala we use brown boiled rice for eating, white raw rice for all the dishes, but in shops we find idli rice, dosa rice, ponni rice, chakkari etc. Does anybody know why this parboiled is preferred for idli and saunas. In telugu areas if we ask for idli rice we are given something called idli rava, and the seller assures that any item which requires parboiled rice csn be made with this rava. If any cooking expert could explain all these I would be grateful
Can you please give me the quantities for 1 cup rice pls
🙏👍
Thank u mam
Most welcome
In Goa, we dont make with urad daal. We use coconut, red rice and yeast or Toddy if available. What you made are Idlis.
That is what you make it in Goa. These are Mangalore Sannas not idlies. Each region has its own way of making it. We can't compare but distinguish. Thank you
Thank you for sharing
You are so welcome
What is idli rice? Is there an English name?
Indian parboiled white rice 👍
Wow🤣🤣
🙏❤️
😂😂❤🎉
Madam can you please send me link or pic of idli stand ?
Where to buy it?
Cost ?
Thank you so much for sharing the recipe
What exactly is ur requirements
@@zeenafernandes61 I want idli stand what exactly you are using.
@@AMITHAANJANAR you can get in any vessels shop in Mangalore. Where are you from?
I have never seen yeast being used in Indian fermentation.
We make hopers ( appam ) with yeast. Olden times we using coconut toddy which is an alcoholic drink for fermentation
Idli
🙏❤️
Is yeast very necessary?
Yes. If not add toddy. 👍
Sister can you please make a video on mallige idly (authentic)
Already uploaded. Please check
@zeenafernand 9:50 es61
Thank you
You're welcome
Ii made saunas but put most of the time todi
That too tastes very good
If you dont get idly rice then?
Use 1 cup boiled rice and 1/2 cup raw rice
Thumcha sunna boran asa
Thank u Leo🙏❤️
Even though I am a retired English teacher I like my mother tongue konkani very much. Thank you
Why so much sugar 😊
If u dont want, don't add
😂
Sannas are not idlis. May be in Mangalore they call sannas idlis but in goa sannas are just sannas of goa. and idlis is from siuth
Yes you are right. In some parts of Mangalore they call sannas as idlies.
We don't prepare Goan Sanna's like these .... We add coconut , sugar and surr ...the recipe in the video is sweet Idli's .Please don't give your own name as Manglore Sanna's...Ppl of Mangalore call Idli's as Sanna's whereas Orignal Sanna's come from Goa
The ingredients, proportion and preparation differs from place to place. Don't compare please. Thanks for watching. This is how we prepare in Mangalore. Each region has its own way. So don't say yours is right and mine is wrong
What is I’d;I rice “
Its Indian parboiled white rice🙏
Already it has rice and you addsugarto the yeast to swell and separately too.Quite unhealthy except that it is steamed
Thanks for watching.
Hiii good recipe… when to start preparing the rice/dal…. What time …
Any time at your convenience 🙏
Should I start early morning or in the night … the whole process takes time
U was in Goa.,I used to relish it with Pork curry .lm a fan of Goan dishes ...
Oh nice