Sanna (dish)

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Sannas

Sannas, (Konkani: सान्नां), are a spongy steamed savoury rice cakes, popularly made in Goa and Mangalore in Karnataka, India. It is popular among the Goans, both Hindus and Catholics. Sannas are still extremely popular among the Konkani diaspora of Karnataka and of a small community settled in Kerala. It is also popular among the East Indians and the Kupari Catholic community based in and around Mumbai.

The Mangalorean Catholic Cuisine is incomplete without the presence of the Sannas. They are a much-loved bread served along with the Pork Bafat, a spicy pork dish prepared with a medley of spices called the 'bafat masala powder'. Sannas are also served alongside chicken or mutton curries. They can also be eaten for breakfast along with coconut chutney or sambhar and can be enjoyed with sweet roce (coconut milk sweetened with jaggery and flavoured with cardamom).

Sannas were often called as Hitt or Hittli in old Konkani by Hindus, and now commonly known as Idli.[1] They make Sannas on various religious occasions like Ganesh Chaturthi, Saunsar padvo/Yugadi and Makar Sankranti.[2] Whereas the Catholics prepare it during the church feasts. Sometimes sweet version is made with jaggery, known as godachi sanna (Konkani: गोडाची सान्नां, goddachim sannam).[3] Hindus normally use urad dal, coconut water and coconut milk for fermentation.[2] Catholic Sannas consist of two types: toddy fermented sannas and the other made using the sap of the coconut palms.[4]

In modern times toddy fermented sannas are rarely made. Instead, the batter can be leavened with yeast.

Citations[edit]

  1. ^ सुनापरांत चवथ 2006 विशेशांक (Sunaparant). Goa: Sunaparant. 2006. p. 35. 
  2. ^ a b Gazetteer of the Union Territory Goa, Daman and Diu: district gazetteer, Volume 1. Goa, Daman and Diu (India). Gazetteer Dept. 1979. p. 258. 
  3. ^ Gomes, Olivinho (1987). Village Goa: a study of Goan social structure and change. S. Chand,. pp. 249–250. 
  4. ^ Kuper, Jessica (1997). The anthropologists' cookbook. Kegan Paul International. p. 208. ISBN 978-0-7103-0531-2. 

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