My pleasure, Cynthia. Thank you so much. Adding puffed rice helps make the sannas softer. Instead of puffed rice, you could use an equal quantity of cooked rice. Finely ground brown sugar or treacle would be an option for replacing jaggery. But in my view, if you can use jaggery, that would be best. And yes, ceramic ramekins can be used as sanna moulds.

@@PataCake Thanks.

@@cynthiagomesjames3620 , you're most welcome.

Thanks for your snnareceipe

Thanks your sannas receipe

You're most welcome, Sucurina. Thank you for the kind words and appreciation. God bless you and your family too.

You're most welcome, Khadijah. And I think you meant idlis and sannas. Glad you like these healthy and nutritious recipes.

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My pleasure 😊, Fatima. And thank you so much for your appreciation and kind words. God bless you and your family too.

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Thank you mam. God bless you

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You're most welcome. And thank you so much, M A, for your appreciation, and for deciding to give my recipe a shot.

Thanks, Deepa. God bless you and your loved ones too.

You're most welcome, Susie. And thanks for the appreciation.

You're most welcome, Chinmayi. So glad your sannas turned out excellent.

You're welcome. And thanks for the appreciation.

You're very welcome, Jacinta. And thanks for the appreciation.

You're most welcome, Jennifer. These sannas are delicious. Very soft and delicious!

You're most welcome, Socorina, and thanks a lot for the appreciation. So glad your sannas turned out great.

@@PataCake ma'am if possible please do share the Dodol n Bebinca recipe😊

@@socorinamonteiro4993 , sure. Both these are already on my list of requested videos.

Thank you so much for the appreciation, Barbara. Hope you're keeping warm in chilly Toronto!

You're welcome, Sylvia. So glad you'll be trying out my recipe. God bless you and your family too.

Thanks a lot Carmen, for your appreciation.

Many thanks, Celsa, for your kind appreciation. So glad your sannas turned out great!

Thanku for ur kind reply..another question I had was that aftr the 2 hrs that I keep the ground batter say for eg if I didn't want to steam the saanas at that point, can I keep the batter for another 1 or 2 hrs to steam them later?

@@celsadesouza166 , you're very welcome. Yes, you can keep the fermented batter in the fridge for a few hours and then steam the sannas later on.

My pleasure, Victoria.

You're most welcome, Victoria. I already have a video for tendli pickle. Here's the link: kzfaq.info/get/bejne/a7uHadOFr73FpYE.html And if you want to find links to all of my videos, please click here: kzfaq.infovideos

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Glad to know your sannas turned out nice and soft, Neha.

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@@PataCake Thank you ♥️✌️

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That's great, Jocyleen. So glad you're trying out my recipes. Yes, with vatis, the sannas will have more depth and be nice and spongy.

Thanks a lot for your kind reply

@@jocyleenfernandes578 , you're most welcome.

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Thank you so much, SV Behl. Do make them!

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You're welcome, Cheryl. Glad my pao recipe revived memories of your dear Mai. They say, in the very old days, Goan poders/bakers used toddy to ferment the pao dough. But for several decades now, this has been replaced by yeast. I have never made pao with toddy, so I can't give you any proper proportions for this. However, you have to remember, that toddy is a liquid and you'll have to add this very carefully; otherwise, the dough will become too sticky and won't rise. In my opinion, yeast is the best option for any kind of bread.

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You're so welcome, Raynah. And thanks a lot for your appreciation. About chicken patties, I don't know if you mean the puff pastry kind of patties. But that is a very difficult recipe to replicate in ordinary home kitchens. However, I already have a video on chicken potato chops that you might feel interested in: kzfaq.info/get/bejne/fsVjh9ynts3DfWg.html . And my latest video features tuna fish patties: kzfaq.info/get/bejne/mNZ1q7if3aioYYU.html Don't know if you've already checked this out. Do stay connected.

Thank you so much for your appreciation.

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Hi Mark, Sorry to hear about the trouble you seem to be having. I think where you've gone wrong is in the grinding. If the particles of rice are too big, or the batter is too thin, the batter won't ferment properly. Did your batter rise well? If it din't then it could also be the yeast is not fresh and active. Since you have a stock of sorpotel, I suggest you try the recipe again . See that your batter is ground well and only slightly grainy, and at the same time, not too runny. It should be thick enough to coat the back of a spoon. Then test your yeast. It should froth really well in 10 minutes, 15 minutes maximum. If it doesn't, save your batter and get a fresh pack of yeast to ferment it. While fermenting the batter, keep the vessel in a warm place as it's really cold in Canada now, right? You could turn your oven on, and leave the batter vessel inside with just the oven light on. But don't start the oven! The warmth from the light will be enough to raise the temperature inside the oven slightly and help the batter rise. You could use either ceramic ramekins or steel vatis, both will work. After that, all will go well. Best of luck!

@@PataCake Hi Veena, Thanks for your prompt response. I think it must have been the grinding that went wrong. I could feel small pieces of rice when I touched the batter. The yeast is fine and the batter had more than doubled. My mixer was just not spinning fast enough to pulverise the grains. I will give it a try again with a new mixer. Thanks again.

@@popeye77ish , You're most welcome. But if the batter had risen properly, then it means the grinding too was fine. (The mix will be slightly grainy after grinding, and will not be entirely smooth.) You say the batter more than doubled. This could also indicate that the batter had over-fermented. Over-fermented batters will collapse and stay wet inside. So let the batter rise only till it just doubles in volume. Also, remember, the consistency of the batter before fermenting is important for the final texture of the sannas. If it is too thick, the sannas will be dense. And if it is too thin, then it won't ferment properly. All the best.

Thanks, Neha.

Hi Victoria! If you don't want to use yeast, you'll have to use coconut toddy (readily available in Goa). For my recipe, you'll need around 1 to 1 and a 1/4 cup of toddy. Use 1/2 cup toddy to grind the rice and coconut. Use the rest of the toddy (only how much you need) to adjust the consistency of the sanna batter later on. The fermentation time will be longer with toddy. Could be around 4 hours or more. Hope this helps.

Thank you so much, Pramila, for your appreciation.

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Po

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Yes, Preethi. Between Goa and Kerala we have a number of recipes in common. Mainly due to our common staples like rice and coconut. Toddy is still used in Goa for making sannas. Those of us who live outside Goa use yeast as a substitute. The background music is of one of our most loved Konkani songs that had featured in a super-hit Konkani movie around 6 decades ago and is still hugely popular. Glad you enjoyed the music.

Unlike other people you are very short &sweet

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You're most welcome, Jaya. And so glad the sannas you made turned out well.

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Many thanks, Carol for your appreciation and deciding to give my recipe a shot.

Thank you, Jocyleen, for the appreciation. About the ingredients list, there's a direct link to it in the description box. Just click on this, OK?

Jocyleen, it doesn't natter so much which rice you use. The batter has to ferment fully. Only then the texture will be soft and spongy. To ferment fully, the consistency of the batter shouldn't be too thick or too thin. Please watch the video carefully again to understand this, OK?

S, I have to watch d video again to rectify my mistake. Thanks a lot .Good Night

@@jocyleenfernandes578 , you're welcome. Good night!

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So glad your sannas turned out good, Joan. I don't yet have a good recipe for red velvet cake, but will add this to my list of requested videos.

Thanks for the appreciation, Bernadette. And for your kind suggestion. However, there are many who want the music. I personally feel I need to tone it down some more. (I use the Konkani background music only for Goan recipes.)

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Thank you for the appreciation.