Doodhi sannan/ sweet idli

Delicious sweet Idlis that can be served as dessert or at breakfast. This is a long forgotten recipe traditionally made by the Konkani community. It’s served with either fresh home made ghee or butter. I thank my friend Shyamala Prabhu for sharing her wonderful recipe with me.


1 cup Idli rava/ rice rava

1 cup grated coconut

2 cups poha/ flattened rice

Jaggery as required

A pinch of salt

A handful of cashews and kishmish

A pinch of turmeric powder

1 cup semi sour curds

Ghee/ to Grease the moulds


Powder the poha and grind it with the curds to a paste along with the grated coconut and jaggery . Tip the ground paste into a bowl. Add the idli rava, salt , turmeric powder and dry fruits. Add a quarter glass of water. Mix thoroughly and allow to ferment for 8-10 hours. Grease the moulds with ghee. Here I have used the traditional Idli katori( container) . You may use the Idli stand as well. Give the batter a quick whisk and pour it into the greased katoris. Place them in the Idli steamer which has been kept boiling before greasing the katori. Cover and steam for twenty minutes. A knife inserted should come clean. Remove, allow to cool before de moulding. Serve with butter or ghee.

This proportion makes 15 Doodhi sannan.

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