Ingredients:

• 1.5 cup – Parboiled Rice
• 1/2 cup – Normal Rice
• ¼ Cup – Urad Dal
• A good pinch of Salt
• 2 tsp – Sugar
• For preparing the Yeast solution: 1 tbsp – Yeast
• 1 tsp – Sugar
• 1/2 cup – Warm Water

Method:

1. Wash and soak the two types of rice and urad dal separately for 3-4 hours.
2. First grind the urad dal to a fine paste using very little water, and keep it aside.
3. Then grind both types of rice together to a fine thick batter and transfer it to a big bowl.
4. Prepare the yeast solution by mixing the yeast and sugar in a bowl of lukewarm water.
5. The sugar helps the yeast to dissolve faster.
6. Allow it to stand for 10 minutes, the yeast will ferment and turn frothy.
7. To the idli batter, mix the yeast solution until completely incorporated and add sugar and salt to it.
8. Mix well, cover it and place it undisturbed in a warm place to ferment for about 1- 2 hours.
9. The batter would have doubled by now.
10. Pour in the sanna batter into the small bowls ( katoris/ vaatis) and place them on the idli steamer.
11. Steam for 15-20 minutes as usual idlis.
12. Once they are steamed, remove and tilt to remove the cooked sannas.
13. Traditionally it is served with some non-veg gravy on its side.
14. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur