PERFECT SANNAS FROM OVER FERMENTED BATTER

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PERFECT SANNAS FROM OVER FERMENTED BATTER


COOKING TIP

From my mom to me & from me to you all!

What to do if the sanna batter is over fermented and the sannas turn flop? 

We mangalorean Catholics love sannas & feel proud when the sannas turnout fluffy, soft & lovely. Preparing such perfect sannas is an art. 

This time my yeast got over & i used fresh new pack. As usual i kept the batter for fermentation & since it was bright & sunny, i kept myself busy with some garden work. Usually the batter during day time was taking around 3-4 hours for fermentation. ( Fermentation time depends on the climatic conditions. Cold regions take longer time to ferment)

I was really shocked to see the batter fully fermented within 2 hours as the new yeast was very strong. 



Even though i knew that i will get flop/spoilt sannas, i prepared little quantity just to present this cooking tip. 


The sannas prepared with over fermented batter will always settle down or sink in the idli moulds while steaming. They will stick to the moulds & the entire efforts will go waste. My mom used to tell peet bosle, sanna paad zali. ( Batter is over fermented & sannas spoilt)
 
What to do in such situation?

1st option is to prepare dosa with the batter instead of sannas. 

If you really want to prepare sannas with the same batter then follow these simple tips. 


1. You can keep the batter in the refrigerator & soak 1/2 cup of raw rice/dosa rice for a minimum 15 minutes and grind using fermented batter. Do not use water for grinding. I have used 1/2kg rice for sanna , so i used 1/2 cup rice here. If you are using 1 kg rice for sanna,  use 1 cup of raw rice or poha.

OR

Soak 1/2 cup poha in fermented batter for 5 minutes & grind to smooth paste. 

OR

2. If you dont have time, just wash 1/2 cup raw rice & grind immediately using required quantity fermented batter. Do not add water for grinding. 

3. Mix this batter to the already fermented batter & immediately start preparing sannas. (Do not keep again for fermentation)



The sannas will turn out perfect, soft & fluffy. 

From flop to perfect!



Same batter is used for both sannas. 
Do try this method if you face such situation. 




Comments

  1. sumanJuly 13, 2021 at 6:04 PM

    Lovely..thanx for sharing..

    ReplyDelete
  2. TanyaJuly 13, 2021 at 6:52 PM

    Wow!! Thanks for such a helpful tip.
    Also I've heard that as soon as the batter is fermented we need to make the Sanna otherwise it'll turn sour..incase the batter fermented early in the night and we need to prepare the Sanna only in the morning what can we do to make it stay fluffy and sweet??

    ReplyDelete
  3. UnknownJuly 13, 2021 at 11:32 PM

    Lovely Laveena. 👌

    ReplyDelete
  4. UnknownJuly 14, 2021 at 9:17 AM

    Fabulous, thank you

    ReplyDelete
  5. UnknownJuly 14, 2021 at 11:40 PM

    Thank u so much for the useful tip dear

    ReplyDelete

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