Ingredients
3 cups of Idli Rice
1 Cup of Ponni Parboiled Rice or Basmati Rice
1/2 Cup of Urid Dhal
Method:
Wash and soak each of the above separately for about 6 hours or overnight. Later grind them separately with water, Urid Dhal, Ponni Rice and Idli Rice. Mix them and add 1.5 tsp salt, 2 tsp sugar and Active Yeast.
Active Yeast: In a bowl add about 5 table spoons warm water (not hot), 1 tsp Active Yeast and 1 tsp sugar. When the yeast starts rising in a minute or so, add to the batter and mix well.
The batter should not be too thin. Keep it for around six hours until it starts rising. The Containers : apply little oil and then pour batter into them, about half the container. Now start steaming the Sannas in a Steamer or Tondor. Add water to the bottom section of the steamer and when it is hot, place the Sannas Containers in which the batter has been poured in the top section of the steamer and steam them for 20 minutes.
Prepare a tray adding cold water and ice. After the Sannas are steamed, place the containers in the cold water for it to cool down. Now remove them and place them on a clean cloth with the bottom of the containers facing up. Now place a wet cloth on top of it and let it cool down.
You can now remove the Sannas from the containers. You can do so by either tapping them on your palm, they will come off easily. If not use a butter knife and turn the knife along the edges of the containers to loose the Sannas and then remove them.
Cooking With Dexter 