Instructions: 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 tbs (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 quantity. 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.

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