250 grams rice
3/4 bottle toddy (sap of coconut palm)
salt and sugar to taste
Wash the rice and soak overnight.
Drain then grind the rice finely with some of the toddy.
Grate and then finely grind the coconut.
Mix the rice, coconut, 1/2 tsp salt and about 4 tblsp (or more) sugar.
Add enough toddy to make a thick batter.
Cover and keep in a warm place for about 3 hours until batter doubles in
Pour batter into saucers or idli moulds and steam for 20 minutes.
To check if the sannas are done, pierce with a knife. If the knife comes
out clean then the sannas are done.