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“Rice breads that are steamed in aluminium bowls/ idli moulds and are lovely when had plain or with curries. Normally toddy is used in this recipe but I make them without it (if you have access to it add it instead of the yeast. )”
6hrs 40mins

Ingredients Nutrition


  1. Wash and soak each of the each kind of rice and the lentils overnight or for 8 hours, separately.
  2. Then grind all the three together to a fine paste with the coconut milk.
  3. Put the dry yeast in a bowl with sugar and 3 tablespoons warm water.
  4. When it froths, add it to the ground batter.
  5. Add salt to taste and keep aside for 5 hours till it doubles in quantity.
  6. Get the steaming vessel ready on medium flame with the required amount of water in it.
  7. Put a tablespoonful of the batter into each of the moulds/ aluminuim bowls and steam on medium heat till the sannas are fluffy and done right through (around 15 mins) or when a skewer pierced into one comes out clean.
  8. All of them may not go into the steamer in one round so do them in batches.

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