Steamed Coconut-Rice Cake (Doodh Sannan/Sandan)

doodh sannan
As I had mentioned earlier many times, I like to discuss food with V’s grandmother. She is almost 85+ years old now, but has this great interest in food. What surprises me is, though she cannot cook now, she loves to learn new dishes. She also loves to give me her own recipes. This is one such recipe I got from her. V remembers eating it as a kid when she made it for him. Then it was totally forgotten. Isn’t it nice to dig such dishes?

Sannan (pronounced as saa – nna – n or saa – nda – n) is usually a steamed dish. We serve it for breakfast. Another spicy version can be found here. I served it with coconut chutney.

Ingredients:
1 cup fresh/frozen coconut
1 cup rice rava
3-4 tbl spn jaggery
1/4 cup (approx) milk
A pinch salt

Method:
Grind together coconut, jaggery and milk. Add rava. Keep aside for about 15mins.
Pour the mixture in cooker vessel(you can even use a idli stand).
doodh sannan1
Steam like idlis till done.
doodh sannan2
Serve hot.

Serves : 3-4
Preparation time : 30mins

PS: You can directly use idli rava for this. Or else, soak rice in water for 2-3 hours. Drain the water completely. Spread on a cloth to remove any extra water. Now grind to a coarse consistency.

33 Comments for “Steamed Coconut-Rice Cake (Doodh Sannan/Sandan)”

Vinutha

says:

Thank you very much for this mouth watering dish. My Mom used to prepare this when we were kids. I will definatly give a try..

Mohini Vikas

says:

Hi Shilpa,

I am from Mangalore & we normally prepare this for breakfast. I just love it. Now I m at Shanghai. Still I manage to prepare by preparing rice rava myself. I just love those breakfast items we used to have in mangalore.

sangeetha

says:

my mother in law makes it but with sugar & little jeera & elaichi pdr & can be eaten just like that ….mild sugar….she had it as a daughter in law in malnad.

Jothi

says:

Hi,

Nice Recipe. I agree with Shubhada, we name it as sandan.. Here we generally use the flesh inside the tender coconut along with fresh coconut. The flesh of tender coconut will make the sandan very soft and more tasty.

shrad.a

says:

hi shilpa

you know about other receipe like dokala,medu dava sambar,coconut chatni(white) etc.?
please discover in site

Asma

says:

hey….this is awesome……..i make sandanas all the time …….as my daughter loves them…….it’s interesting to see the recipe here. I am a kokni too but from Ratnagiri, Maharashtra. I can really identify with all ur recipes. Thanks a lot, you’ve been a great inspiration.

wafa

says:

hi,i am new to mumbai,married here please could anyone send me asweet sandan recipe ,would be very grateful,the ones that are available on mohammed ali road,thankyou.

Roshan

says:

Sandan is a specialty of the Maharashtrian Konkan. It is cooked mostly by Kokanis (Konkani Muslims of Maharashtra), Kolis, Brahmins, and other fishermen communities like Nakhuda of the region.

It’s cooked on Eid, Diwali, Ramzan, and other festivities celebrated in the region. Thank you for sharing!!!

Salma patankar

says:

This is not the way we kokani’s make Sandan
U must take out the milk of coconut and also add yeast to ferment for atleast 4 hrs

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