Sanna (dish)

2021-07-28T19:23:04Z

2A02:8108:483F:C2C1:753D:AC3C:9FB0:6E74:

{{Use dmy dates|date=July 2017}}
{{Use Indian English|date=July 2017}}
{{Infobox food
| name = Sanna
| image = Sanna (Commons).jpg
| image_size = 300px
| caption = Sannas
| alternate_name =
| country = [[India]]
| region = [[Goa]] and [[Karnataka]]
| creator =
| course =
| served =
| main_ingredient =
| variations =
| calories =
| other =
| similar_dish = [[White sugar sponge cake]]
}}
Sanna ({{lang-knn|सान्नां}}) and plural '''Sannas''' are spongy [[Steaming|steamed]] savoury rice cakes originating from the west Coast of the [[Indian subcontinent]]. They are popular in [[Goa]] and [[Mangalore]] in [[India]], especially among the [[Goan]]s (both [[Hindu]]s and [[Goan Catholics|Catholics]]), the [[Konkani people|Konkani diaspora]] of Karnataka and of a small community settled in Kerala, and the [[East Indians]] and the [[Kupari]] community based in and around [[Mumbai metropolitan area|Mumbai]].

Hindus normally use [[urad dal]], [[coconut water]] and [[coconut milk]] for fermentation.<ref name=sanna /> Catholic sannas consist of two types: toddy-fermented sannas and those made using the sap of the [[coconut palm]].<ref name=cris1>{{cite book|last=Kuper|first=Jessica|title=The anthropologists' cookbook|year=1997|publisher=Kegan Paul International|isbn= 978-0-7103-0531-2|page=208}}</ref> Though both of them require rice, sannas are commonly made with coconut palm toddy, and sugar, unlike Idlis that are commonly made with urad dal.<ref>https://www.tarladalal.com/Sannas-Recipe-Goan-Steamed-Rice-Bread-42082r</ref><ref>https://www.ruchikrandhap.com/sanna-mangalorean-idlissteamed-rice/</ref><ref>https://recipes.timesofindia.com/recipes/sanna/rs60750401.cms</ref> They are made on various religious occasions such as [[Ganesh Chaturthi]], [[Gudi Padwa|Saunsar padvo]]/[[Yugadi]] and [[Makar Sankranti]],<ref name=sanna>{{cite book|title=Gazetteer of the Union Territory Goa, Daman and Diu: district gazetteer, Volume 1|year=1979|publisher=Goa, Daman and Diu (India). Gazetteer Dept|page=258}}</ref> whereas Catholics prepare them during church feasts. Sometimes a sweet version is made with [[jaggery]], known as ''godachi sanna'' ({{lang-knn|गोडाची सान्नां, goddachee sanna}}).<ref name=cris>{{cite book|last=Gomes|first=Olivinho|title=Village Goa: a study of Goan social structure and change|year=1987|publisher=S. Chand|pages=249–250}}</ref>

[[Mangalorean Catholic Cuisine]] is incomplete without sannas. They are a much-loved bread served with [[pork]] [[bafat]], a spicy pork dish prepared with a medley of powdered spices. Sannas are also served alongside chicken or mutton [[curries]], or can be eaten for breakfast with [[coconut chutney]] or [[Sambar (dish)|sambhar]], or with [[coconut milk]] sweetened with [[jaggery]] and flavoured with [[cardamom]].

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

==See also==
* [[List of steamed foods]]
* [[List of fermented foods]]

==Citations==
{{reflist}}
{{Indian bread}}
{{Indian Dishes}}

==External links==
*[http://www.ruchikrandhap.com/2011/06/sanna-mangalorean-idlissteamed-rice.html Sanna Recipe]
*[https://web.archive.org/web/20080920235449/http://www.goaholidayhomes.com/recipes/34/sannas/ Recipe 1]
*[https://web.archive.org/web/20080920235549/http://www.goaholidayhomes.com/recipes/50/sannas-1/ Recipe 2]

[[Category:Indian cuisine]]
[[Category:Goan cuisine]]
[[Category:Konkani cuisine]]
[[Category:Indian breads]]
[[Category:Culture of Mumbai]]
[[Category:Mangalorean cuisine]]
[[Category:Steamed foods]]

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Sanna (dish)