Goan Sannas with Chicken Vindaloo
सांना आणि कोंबडी विंदालू·(Sannas aani Kombdi Vindaloo)
Midwest Winter Fermentation: The Instant Pot South Indian Base
If there is one dish that captures the collision of global history on a single plate, it is this. When Portuguese sailors hit Goa in the fifteenth century, they brought a method of preserving meat in garlic and wine. The locals swapped the wine for palm vinegar, threw in some newly discovered American red chilies, and 'Vinha d'alhos' became 'Vindaloo'. Forget the British curry house lies—real grandma-style Goan Vindalho is a fiery, deeply tangy meat curry with zero potatoes. To balance that aggressive acid and heat, you need Sannas: fluffy, fermented coconut-rice cakes that act as a culinary sponge. We can't tap palm trees in the Ohio suburbs for the traditional toddy, but a packet of baker's yeast and the highly controlled microclimate of an Instant Pot will give you perfect fermentation, even in the dead of a Midwestern winter.
Before you start
Soak the rice overnight.
Place the rinsed idli rice in a bowl, cover with two inches of cold water, and leave on the counter for at least six hours.
Tame the chilies.
Soak the de-seeded Kashmiri chilies in a bowl of hot water for 15 minutes until plump and soft to control the heat while maximizing color extraction.
Blend the masala paste.
Toast the cumin, mustard seeds, peppercorns, cloves, and cinnamon in a dry skillet over medium heat for 60 seconds until fragrant. Blend the toasted spices with the soaked chilies, garlic, ginger, turmeric, brown sugar, tamarind, and malt vinegar until it forms a smooth, vibrant red paste.
Marinate the chicken.
Toss the chicken thighs in the red masala paste until fully coated, then cover and refrigerate overnight so the vinegar has time to penetrate and tenderize the meat.
Ingredients
- idli rice2 cup
- freshly grated coconut1 cup
- active dry yeast1 tsp
- white sugar3 tbsp
- fine sea salt1 tsp
- warm water1/2 cup
- coconut water1/2 cup
- ghee1 tbsp
- dried Kashmiri red chilies15 med
- garlic10 large cloves
- fresh ginger1 1/2 inch
- cumin seeds1 tsp
- black mustard seeds1 tsp
- black peppercorns1 tsp
- whole cloves6 small
- cinnamon stick1 med
- turmeric powder1/2 tsp
- malt vinegar1/2 cup
- tamarind paste1 tbsp
- brown sugar1 tsp
- boneless skinless chicken thighs2 lb
- neutral oil3 tbsp
- red onions2 large
Method
- 01
Bloom the yeast.
In a small bowl, mix the warm water, one tablespoon of the white sugar, and the active dry yeast, letting it sit for 10 minutes until it looks frothy and alive.
- 02
Blend the Sanna batter.
Drain the soaked rice and blend it with the grated coconut, the remaining two tablespoons of sugar, and a splash of coconut water until it forms a thick, slightly grainy batter with the consistency of pancake mix.
- 03
Ferment in the Instant Pot.
Transfer the batter to a bowl that fits inside your Instant Pot, stir in the frothy yeast mixture, and incubate on the Yogurt Low setting for two and a half to three hours until doubled in size and volcanically bubbly.
- 04
Caramelize the onions.
While the batter finishes fermenting, heat the oil in a heavy-bottomed Dutch oven over medium heat and patiently sauté the diced red onions for 10 to 12 minutes until they are deeply browned and sweet.
- 05
Simmer the Vindaloo.
Add the marinated chicken along with all the residual masala paste, cook for 5 minutes, then add a half cup of water and simmer on low for 35 to 40 minutes until meltingly tender and a layer of red oil floats to the top.
- 06
Steam the Sannas.
Gently fold the salt into the fermented batter, pour into greased ceramic ramekins until three-quarters full, and steam in a covered basket over boiling water for 12 to 15 minutes until a toothpick comes out clean.
Notes
Do not substitute the chilies.
Kashmiri chilies provide the signature blood-red color without burning your face off. If you use standard cayenne or generic chili powder at this volume, the dish will be inedible.
The truth about potatoes.
Authentic Grandma-style Goan Vindalho has no potatoes. The thick gravy comes entirely from the caramelized onions and the mass of ground spices and chilies.
Salt kills yeast.
Do not add the salt to the Sanna batter until after it has fully fermented in the Instant Pot, or you'll sabotage the rise and end up with dense rice bricks.