Sannas

Methods

• Put rice, toddy, 1 cup coconut, salt and ½ cup castor sugar in a blender jar and grind into a coarse batter. Transfer the batter into a bowl and keep it in a warm place to ferment overnight.
• Heat sufficient water in a steamer. Grease idli moulds.
• Pour a ladle of batter into each mould, keep them in the steamer and steam for 10-15 minutes.
• Mix remaining castor sugar and coconut in a separate bowl.
• Take the idli moulds out of the steamer, cool slightly and demould them.
• Coat each idli with some the coconut-sugar mixture, arrange them on a serving platter and serve.